- 1 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- Black pepper
- 1/2 cup peeled and chopped daikon radish
- 1 Asian pear, peeled, cored and sliced
- 1 red apple, peeled, cored and sliced
- 4 garlic cloves
- 4 pounds bone-in short ribs
- 1 teaspoon vegetable oil
- Kosher salt
- 4 large Yukon Gold potatoes, peeled and roughly chopped
- 1 medium onion, quartered
- 1 medium carrot, cut into large dice
- 6 dried shiitake mushrooms, chopped
- 1 cup rice cakes (the disk-shaped variety used for soup)
- 1 cup Beef Stock
- In a food processor, blend the soy sauce, mirin, sake, 1 tablespoon black pepper, daikon radish, Asian pear, apple and garlic until smooth.
- Rub the short ribs with the vegetable oil and season with ample kosher salt and pepper. Set a large cast-iron skillet over high heat, and, when very hot, sear the ribs until golden-brown on all sides, 3 to 5 minutes per side. Only sear as many ribs as will fit comfortably in the pan; work in batches if necessary. Resist the urge to turn the meat before every surface has formed a crust. Drain the seared ribs of their fat.
- Place the seared meat at the bottom of an electric slow cooker. Add the potatoes, onion, carrot and mushrooms on top. Cover with a layer of rice cakes and then pour in the soy sauce mixture and Beef Stock. The sauce may have settled, so give it a good stir before pouring.
- Cook on the Crock-Pot’s Low setting until the meat is fork tender and falls off the bone, about 6 hours. Serve with rice. Alternatively, if not using a crock-pot: If you’re not down with the electric cooker, that is very much OK. Sear the meat in a Dutch oven, drain the fat, and layer in the vegetables, rice cakes, sauce and Beef Stock and bring to a boil. Reduce the heat to very low and simmer gently, stirring occasionally, until the meat is fork tender, about 2 hours.
Source: The Splendid Table
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