Short Ribs with Adzuki Beans and Jasmine Rice
From midgelet 15 years agoIngredients
- 8 x 21/2 inch, boneless beef short ribs shopping list
- Butcher’s twine shopping list
- 1/2 cup sake shopping list
- 1 cup soy sauce shopping list
- 2 cloves garlic shopping list
- 1 lemongrass stalk, chopped, white part only shopping list
- 1 inch of ginger root, peeled and chopped1/4 cup brown sugar shopping list
- 1/2 cup green onions, chopped shopping list
- 1 sweet Maui onion, chopped shopping list
- 1 teaspoon sambal oelek (an Indonesian-inspired chili sauce, available in the specialty section of your supermarket or at Asian markets) shopping list
- 1/4 cup orange juice, fresh squeezed shopping list
- 1/4 cup Hoisin ((a Chinese dipping sauce, available in the specialty section of your supermarket or at Asian markets) shopping list
- 2 tablespoons lime juice shopping list
- vegetable oil, for frying shopping list
- Adzuki beans Ingredients: shopping list
- 1 cup adzuki beans (available @ Whole Foods bulk section) shopping list
- 4 cups chicken stock shopping list
- 2 celery ribs, large dice shopping list
- 2 carrots, large dice shopping list
- 1 onion, large dice shopping list
- 1 sprig thyme shopping list
- 1 bay leaf shopping list
- 2 cloves garlic shopping list
- salt and pepper shopping list
- vegetable oil shopping list
- jasmine rice Ingredients: shopping list
- 1 cup jasmine rice shopping list
- 2 cups water shopping list
- 1 can coconut milk shopping list
- 1 inch piece of ginger, large dice shopping list
- 1 stalk lemongrass, smashed and large diced shopping list
- salt and pepper shopping list
- Garnish Ingredients: shopping list
- 1/4cup whole mint leaves shopping list
- 1/4 cup whole cilantro leaves shopping list
- Lime sections shopping list
How to make it
- Instructions for the Adzuki Beans:
- Put 2 tablespoons of vegetable oil in a pot.
- Add the onions, carrots, celery and garlic and lightly sauté.
- Add the beans, thyme, bay leaf, salt and pepper.
- Add chicken stock and cook until beans are tender, over low heat.
- Remove the large chunks of diced onions, carrots, celery.
- In addition, remove the thyme and bay leaf before service.
- Beans may be made in advance and reheated with a little chicken stock just before serving.
- Instructions for the Jasmine Rice:
- Put the rice, ginger, lemongrass, salt and pepper ,water and coconut milk in a pot.
- Cook until the rice is done.
- Remove the large chunks of ginger and lemongrass before service.
- Instructions for the Short Ribs:
- In a bowl, combine all ingredients, except the sake and the ribs.
- Set aside.
- Roll each short rib lengthwise into a ball and tie with butcher’s twine.
- Lightly flour and season them.
- Use very little, if any, salt when seasoning since there is soy in the braising liquid.
- Heat a large Dutch-Oven over medium heat.
- When it’s hot, add the vegetable oil.
- When the oil is hot add the short ribs and brown on all sides.
- Once they are browned, deglaze the pot with the sake.
- Add the combined ingredients in the bowl.
- Cover and braise for 3-4 hours in 300 degree oven.
- They should feel tender to the touch.
- When removed from the oven, let rest in braising liquid for 30 minutes.
- Ladle the fat off the top of the braising liquid and reduce the liquid for the sauce on the plate.
- Instructions for Plating:
- Remove the strings from the Short Ribs before serving.
- Serve over adzuki beans and jasmine rice.
- Garnish with herb garnish and lime sections.
People Who Like This Dish 2
- momo_55grandma Mountianview, AR
- choclytcandy Dallas, Dallas
- midgelet Whereabouts, Unknown
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
i love adzuki beans. you have many wonderful recipes on your page. i have bookmarked quite a few of them.
choclytcandy in Dallas loved it -
different but delicous thanks high5
momo_55grandma in Mountianview loved it
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