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Recipe
Szechuan Braised Kobe Beef Short Ribs
Ingredients (Yield: 4 servings)
1/4 cup canola oil4 pounds Kobe beef short ribs
1 pound ginger, cut into 1/4-inch slices
1 head garlic, cloves separated and smashed, skin on
6 to 10 Szechuan dried chiles
5 pieces star anise
4 cups xiao shing wine (Chinese rice wine)
1/2 cup mushroom soy sauce
2 cups Kikkoman Soy Sauce
1 1/2 cups rock sugar or light brown sugar
Instructions
In heavy-bottomed pan, heat oil. Sear beef on all sides. Add ginger, garlic, chiles and star anise; saete just until heat releases aromas. Add wine, mushroom soy sauce and enough water to cover beef. Bring to a boil; reduce heat and simmer, covered, 1 hour. Skim every 15 minutes, adding water as necessary to keep beef covered.Add soy sauce; simmer 20 to 25 minutes or until meat is tender and falling off the bone. Add sugar; simmer 10 minutes more.
Serving suggestion: Place shredded iceberg lettuce, firm tofu and spinach leaves in clay pot. Add one piece beef and beef cooking liquid to cover, making sure to include garlic cloves; bring to a boil. Garnish with cilantro and chopped scallions; serve with steamed jasmine rice.
Recipe created by Alexander Ong, Betelnut Pejiu Wu (San Francisco, CA)
