| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats | 6 | Servings | |
INGREDIENTS
| 4 | lb | Beef short ribs |
| well trimmed | ||
| 3/4 | c | White vinegar |
| 1 1/2 | c | Water |
| 3 | T | Light soy sauce |
| 6 | Garlic cloves, peeled | |
| 2 | Shallots, chopped | |
| 1 | t | Coarsely ground black pepper |
| 1/2 | t | Salt |
| 2 | Bay leaves | |
| 2 | T | Vegetable oil |
| 2 | Fresh spinach, blanched |
INSTRUCTIONS
HAVE YOUR BUTCHER CROSS-CUT the rib bones into 1-inch long sections. Trim off and discard fat; cut meat into approximately 1-inch cubes leaving the bones attached. Place beef into a saucepan with vinegar, water, soy sauce, garlic, shallots, black pepper, salt and bay leaves; bring to a boil. Lower heat and simmer, covered, for 40 minutes. Remove beef. Degrease vinegar liquid; bring to a boil. Lower heat and reduce to 2/3 cup. Heat oil in a skillet; brown beef until evenly seared. Pour sauce over beef. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1068
Calories From Fat: 657
Total Fat: 73.1g
Cholesterol: 302.4mg
Sodium: 424mg
Potassium: 1211.2mg
Carbohydrates: 25.2g
Fiber: 4.4g
Sugar: 10.4g
Protein: 80.6g