What’s for Dinner?
Braised Beef Short Ribs (Kalbi Jim)
-Culinary Institute of America
The sauce reduces to a mahogany glaze, and the meat is tender enough to fall from the bone.
Make s 8 servings
8 beef short ribs, bone-in, cut into 3-inch lengths
Salt as needed
Freshly ground black pepper as needed
1 1/2 cups mirin
3/4 cup light soy sauce
2 cups large-dice yellow onion
2 slices ginger root (1/4-inch-thick), peeled and lightly crushed
2 tsp minced garlic
1/2 cup jujube (Chinese red dates)
8 dried shiitake mushrooms, rehydrated and chopped, liquid reserved (see note)
2 cups sliced daikon
2 cups thinly sliced carrots, cut on diagonal
2 tsp sugar or as needed
1/4 cup pine nuts, toasted
1 tbsp dark sesame oil
One 3-egg omelet, cut into diamonds or strips (see note)
1. Season the short ribs with salt and pepper and place in a casserole or Dutch oven. Add the mirin, soy sauce, onion, ginger, garlic, jujube, and reserved mushroom-infused water; there should be enough liquid to just cover ribs. Bring the liquid to a boil and then immediately lower the heat until the liquid is at a gentle simmer. Simmer, skimming as necessary and turning the ribs to keep them moist, until fork tender, about 2 hours.
2. When meat is fork tender add the mushrooms, daikon, and carrots and simmer until the vegetables are tender, about 10 minutes. Remove and discard the crushed ginger. Season to taste with additional soy sauce and sugar.
3. Stir in the pine nuts and sesame oil; simmer until heated through, about 5 minutes. Serve the ribs and vegetables on heated plates garnished with omelet diamonds or strips
Note: An Omelet Garnish – Several Asian recipes call for eggs. They may be stirred into soups or stir fries, but another popular option is making an omelet that can be cut into shapes. First, heat a sauté pan over medium-high heat. Add enough oil to lubricate the pan well so the omelet won’t stick. For this recipe, beat three eggs until they are frothy; the Chinese use chopsticks to avoid working in too much air. Season the eggs with a pinch of salt and pepper and pour them into the pan. The eggs will begin to set almost immediately. Use a heatproof spatula to push the cooked eggs away from the bottom. The uncooked eggs will flow to the bottom of the pan and cook. When the eggs are fully cooked, turn the omelet out of the pan onto a plate. Roll or fold it into a neat shape and let it rest until it is cool. Then, cut it into ribbons, diamonds, or other shapes.
Reprinted by permission from The Culinary Institute of America, The Culinary Institute of America Cookbook (Lebhar-Friedman Books 2008).