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Short Rib and Vegetable Stew Recipe

Short Rib and Vegetable Stew Recipe

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Ingredients:

Serving

6 lb beef short ribs (with bone ; preferably cut into 2-inch pieces by butcher)
8 cups cold water plus 4 cups hot water
12 large dried chinese black mushrooms
1 lb boiling potatoes
1 (3/4-lb) korean radish or daikon, peeled and cut into 1-inch chunks
4 large carrots, sliced 1/2 inch thick
12 garlic cloves, smashed
1/2 cup dried red dates (optional)
1/2 cup soy sauce
2 tbsp asian fish sauce
2 tbsp molasses ( not robust or blackstrap)
1 tbsp korean hot red-pepper paste plus additional for serving
1 large onion, cut into 1-inch wedges
1 bunch scallions , cut into 2-inch pieces
3 tbsp asian sesame oil

Directions:

Cover short ribs with cold water and soak, chilled, at least 2 hours.
Drain ribs and transfer to an 8-to 10-quart heavy pot with cold water (8 cups). Simmer ribs, partially covered, skimming any foam, 2 hours. Chill ribs in liquid (covered once cool) until fat solidifies, about 4 hours.
Meanwhile, soak mushrooms in hot water (4 cups), turning occasionally, until softened, about 1 hour. Squeeze excess liquid from mushrooms and reserve 2 cups soaking liquid; cut off and discard mushroom stems, then halve caps.
Discard fat from ribs and return to a simmer. Peel potatoes and cut into 1-inch pieces, then add to ribs with radish, carrots, garlic, dates (if using), soy sauce, fish sauce, molasses, red-pepper paste, mushrooms, reserved mushroom-soaking liquid, and water (if necessary) to barely cover meat and vegetables with liquid. Simmer, partially covered, stirring occasionally, 30 minutes.
Stir in onion and scallions and simmer, covered, stirring occasionally, until meat is very tender and vegetables are tender, 15 to 20 minutes. Skim off any fat, then stir in sesame oil. Stir before serving and serve additional red-pepper paste on the side.
Cooks' notes: Soaked and simmered ribs (without vegetables) can be chilled up to 1 day. Stew improves in flavor if made 1 day (and up to 3 days) ahead and chilled (covered once cool).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1338.8 Kcal (5605 kJ)
Calories from fat	969.74 Kcal
		% Daily Value*
Total Fat	107.75g	166%
Cholesterol	259.63mg	87%
Sodium	1727.01mg	72%
Potassium	1255.21mg	27%
Total Carbs	38.51g	13%
Sugars	20.29g	81%
Dietary Fiber	5.08g	20%
Protein	58.91g	118%
Vitamin C	12.6mg	21%
Vitamin A	0.9mg	31%
Iron	8.3mg	46%
Calcium	121.1mg	12%

Amount Per 100 g
Calories	167.5 Kcal (701 kJ)
Calories from fat	121.33 Kcal
		% Daily Value*
Total Fat	13.48g	166%
Cholesterol	32.48mg	87%
Sodium	216.07mg	72%
Potassium	157.04mg	27%
Total Carbs	4.82g	13%
Sugars	2.54g	81%
Dietary Fiber	0.64g	20%
Protein	7.37g	118%
Vitamin C	1.6mg	21%
Vitamin A	0.1mg	31%
Iron	1mg	46%
Calcium	15.2mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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