Monthly Archives: March 2013

Korean Ribs

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1 cup soy sauce
1/2 cup mirin (sweet Japanese rice wine) or sweet sherry
1/2 cup (packed) dark brown sugar
1/4 cup unseasoned rice vinegar
1/4 cup oriental sesame oil
1/4 cup minced garlic (about 15 cloves)
2 large green onions, chopped
5 pounds Korean-style short ribs (beef chuck flank, cut 1/3 to 1/2 inch thick across bones, about 20 pieces)

Combine the first 7 ingredients in medium bowl; whisk to blend well.  Pour into heavy jumbo resealable plastic bag.  Add ribs; seal bag.  Turn bag over several times to coat ribsribs evenly.  Refrigerate overnight, turning bag occasionally.

Prepare BBQ (medium-high heat).  Drain ribs, discard marinade.  Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side.  Mound ribs on platter; surround with chopped spinach and serve.

Veal Shank Osso Buco

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6-8 slices of veal shank
2 tbsp. flour
4 tbsp. butter and oil
1 onion, chopped
1 carrot, diced
1 celery stalk, diced
1 crushed clove of garlic
1 grated rind of lemon
2 ripe tomatoes, peeled, seeded and chopped up
2 tbsp. tomato paste
1/4 cup dry white wine (or stock)
marjoram, rosemary, salt and pepper

Dredge the veal shank slices in flour and shake off excess flour.  Prepare vegetables.  Heat butter and oil in a large pot and brown meat on both sides.  Add vegetables (except tomatoes) and brown lightly.  Season with herbs, lemon rind, salt and pepper.  Pour in white wine to deglaze the pot and let reduce for a few minutes on medium heat.  Add tomatoes and tomato paste and stock (or wine) and store.  Cover and let simmer for 1.75-2 hours.