| 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 |
tb |
Light soy sauce |
| 6 |
|
Garlic cloves; peeled |
| 2 |
|
Shallots; chopped |
| 1 |
ts |
Coarsely ground black pepper |
| 1/2 |
ts |
Salt |
| 2 |
|
Bay leaves |
| 2 |
tb |
Vegetable oil |
| 2 |
bn |
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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