• Alt Turkey - 07

    From Dave Drum@1:18/200 to All on Sat Nov 12 13:32:42 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Kimchi & Red Wine Braised Short Ribs (Kalbi-Jjim)
    Categories: Beef, Vegetables, Wine, Chilies, Nuts
    Yield: 7 servings

    5 lb Bone-in beef short ribs; cut
    - "English-style" in 2" X 3"
    - pieces
    1 lg White onion; peeled;
    - quartered
    8 cl Garlic; peeled
    1/3 c Peeled, sliced ginger
    8 oz Coarse chopped kimchi;
    - w/juice
    3/4 c Soy sauce
    1/2 c Light brown sugar
    1/2 c Mirin
    1/2 c Dry red wine
    1 ts Fresh ground black pepper
    2 c Coarse chopped carrots
    2 c Coarse chopped Korean
    - radishes
    6 oz Roasted, peeled chestnuts
    7 Dried jujubes
    1 lg Egg
    Oil; for frying
    1 tb Pine nuts
    1 tb Korean chile threads
    1/3 c Thin sliced scallions

    To a large pot, add the short ribs and enough cold water
    to completely submerge. Set aside at room temperature
    for 30 minutes to draw out the blood.

    Place a colander in the sink and drain the ribs. Rinse
    the ribs well in plenty of cold running water, rinse out
    the pot, then transfer the ribs back into it. Add enough
    fresh, cold water to completely submerge the meat, then
    set on the stove over high heat and bring to a full
    boil. Boil for 2 minutes, then remove from the heat,
    drain the short ribs (discarding the cooking liquid) and
    set aside. Rinse out the pot and return it to the stove.

    To the bowl of a small food processor or blender, add
    the onion, garlic, and ginger and process to a coarse
    pur++e. Transfer the pur++e to the pot and add the kimchi,
    soy sauce, brown sugar, mirin, red wine, and black
    pepper. Add the reserved short ribs and enough cool
    water to just cover the meat (about 3 cups), then set
    over medium-high heat and bring to a full boil. Cover
    the pot, then lower the heat to maintain a simmer and
    cook until the fat has softened but the meat is not yet
    tender, about 1 hour.

    Uncover the pot, then stir in the carrots, radishes,
    chestnuts, and jujubes. Turn the heat up to return the
    liquid to a simmer and continue cooking until the beef
    and vegetables are very tender, 30-40 minutes more.

    Meanwhile, make the egg ribbons: In a small bowl, beat
    the egg with a pinch of salt. Lightly oil a large,
    nonstick skillet with neutral oil, and set over medium
    heat. When hot, add the egg and immediately swirl the
    pan to make a thin and even omelette. Cook just until
    the egg is set, about 2 minutes, then use a thin spatula
    to flip. Continue cooking about 5 seconds more, then
    transfer to a cutting board. Cool slightly, then roll
    the omelette into a tight log. Using a sharp chefgCOs
    knife, cut the log crosswise into very thin ribbons. Set
    the aside for garnish.

    When ready to serve the kalbi-jjim, ladle the ribs along
    with the vegetables, chestnuts, and jujubes into deep
    bowls. Top each bowl with some of the cooking liquid,
    then garnish with the reserved egg ribbons, pine nuts,
    chile threads, and scallions.

    By: Sohui Kim

    SERVES: 6 - 8

    RECIPE FROM: https://www.saveur.com

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