MISO AND SAKE BRAISED BEEF SHORT RIBS2

MISO AND SAKE-BRAISED BEEF SHORT RIBS

If you’ve ever tried braising your meats, you would know that it is sometimes no mean feat to braise them to soft, tender perfection. It can take several hours and great effort to prepare, but as you savour every bite you take, you’ll know that it was simply worth it!

Here is a recipe for a comforting yet substantial meal to share with your loved ones. This flavourful and exciting dish will definitely tantalize your taste buds!

Miso and Sake-Braised Beef Short Ribs (serves 4)

Ingredients:

  • 1 kg of beef short ribs (preferably boneless, but bone-in works just as well!)
  • 1 cup sake
  • ⅓ cup mirin
  • 1 tbsp red miso (red miso is sweeter and less salty) (may be substituted with white miso)
  • 2 tbsp honey
  • ½ cup good quality light soy sauce
  • 2 ½ cups water or substitute 1 cup with beef stock
  • 10 cloves garlic, peeled
  • 1 large onion, quartered
  • 1 carrot, cut into ½ inch rounds
  • 1 radish, cut into ½ inch rounds
  • 2 stalks spring onions, green parts cut into 2 inch pieces
  • 1 tbsp sesame oil
  • 2 tbsp olive oil
  • ¼ cup corn flour
  • ⅓ cup water

Instructions:

  1. Remove excess fat and silverskin from ribs and cut them into 1 ½-inch pieces. I like to keep them fairly large for a meatier bite. Check out this link for tips on how to remove the silverskin.
  2. Over a medium heat in a frying pan, brown the short ribs in small batches on all sides and remove to cool.
  3. Add garlic, onion, carrot and radish and cook for 5min.
  4. Deglaze the pan with sake and mirin, scraping the brown bits from the bottom.
  5. Place short ribs in the Thermos® Shuttle Chef inner pot, add everything from the pan, miso, honey, soy sauce, spring onions, sesame oil and water/broth, cover with lid and bring to a boil over a medium heat.
  6. Carefully skim the scum off the liquid as it boils, then lower the heat and simmer with the lid on for 20 minutes.
  7. Place inner pot into the Thermos® Shuffle Chef vacuum outer pot and cover. Leave on your counter for at least 4 hours.
  8. Remove ribs and vegetables, and skim off all the oil on the surface of the liquid (short ribs exude quite a lot of fat).
  9. Place inner pot over a low heat and reduce liquid to a sauce using a cornflour-water slurry (mix corn flour with ⅓ cup water and add to liquid).

The sauce should be on the sweet side with an “umami-ness” from the miso and sake, perfect for drizzling over a bowl of white rice.

Esther, who owns this wonderful blog with her husband, Daniel, shares this recipe and its images, as well as their zest for life and delight for food. Check them out for reviews, more recipes and some very enticing food photography!.

Recipe and photos courtesy of Mrs. Esther Goh and Mr. Daniel Goh.

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