Posts Tagged beef

Braised Shortribs

September 27, 2007 at 5:36 pm · Filed under Recipes ·Tagged ,

From Laurent Manrique, executive chef of Aqua in San Francisco.

INGREDIENTS:
The Short Ribs:
1 tablespoon olive oil or duck fat
3 to 4 pounds short ribs
Salt and pepper to taste
1 head of garlic, cut in half crosswise
1 large onion, coarsely chopped
4 cups chicken or veal stock
2 cups dry red wine
1 bunch fresh thyme, or 2 teaspoons dried thyme

INSTRUCTIONS: Preheat the oven to 350 degrees. Heat the oil in a heavy large pot over high heat. Season the short ribs with salt and pepper on all sides. Add to the pot and brown well on all sides. Transfer the short ribs to a plate. Reduce the heat to medium-high. Add the garlic and onion and brown well. Return the meat to the pan. Add the stock, wine and thyme. Bring to a boil. Cover and transfer the pot to the oven. Cook for 2 to 2 1/2 hours, until the meat is falling from the bones. Transfer the ribs to a platter.

Strain the cooking liquid into a heavy saucepan. Simmer for 20 to 30 minutes, until reduced and thickened.

To serve: Divide the ribs among serving plates. Spoon the sauce over the ribs.

Serves 4

Source: SFGate newsletter 3/8/07

Comments (2)

beef with broccoli and oyster sauce

September 26, 2007 at 5:01 pm · Filed under Recipes ·Tagged , , ,

this used to be my favorite thing to eat at chinese restaurants when i was growing up. the recipe looks kind of complicated since it involves lots of little ingredients, but when i made it, i just sort of eyeballed the measurements, and it still came out pretty good.

ingredients
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon rice wine
1 tablespoon water
1 teaspoon sugar
1 teaspoon cornstarch

0.5 pound lean flank steak
0.5 tablespoon cornstarch
1 tablespoons water
0.5 tablespoon low-sodium soy sauce
1 teaspoons sugar

0.5 tablespoon vegetable oil, divided
2 cloves garlic
3 cups broccoli florets (about 1 pound)
1/8 cup water
2 cups hot cooked rice

preparation
Combine first 6 ingredients; stir until well-blended, and set aside.

Trim fat from steak. Cut steak diagonally across the grain into 1-inch-thick slices. Cut slices into thin strips. Combine steak, .5 tablespoon cornstarch, 1 tablespoons water, 0.5 tablespoon soy sauce, and 1 teaspoons sugar in a medium bowl; stir until well-blended. Cover and marinate in refrigerator 15 minutes.

Heat 1 teaspoons oil in a wok or large nonstick skillet over high heat. Add steak mixture; stir-fry 2 minutes. Remove steak from pan; set aside. Add remaining 1 teaspoon oil, garlic; stir-fry over medium-high heat 30 seconds. Stir in broccoli and 1/4 cup water; cover and cook 3 minutes. Return steak to pan, and stir in oyster sauce mixture; stir-fry 2 minutes or until thick and bubbly. Serve over rice.

2 servings

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