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Korean Beef Short-Rib Stew W/egg Diamonds

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Eggs Korean 4 Servings

INGREDIENTS

1/4 c Sugar
1/4 c Oriental sesame oil
4 lb Beef short ribs, separated and chopped into 2-inch lengths
12 Dried Oriental mushrooms, such as shiitake
2 c Boiling water
1/4 c Sesame seeds
1/2 c Soy sauce
6 md Scallions, minced
8 sm Garlic cloves, minced
1/2 ts Salt
1 ts Freshly ground pepper
2 Very firm pears, peeled and grated
2 lg Carrots, sliced on the diagonal 1/4-inch thick
1/4 c Macadamia or pine nuts
2 tb Rice wine, such as sul or mirin
1 lg Egg
1 ts Water

INSTRUCTIONS

EGG DIAMONDS
1. In a large nonreactive bowl, stir together the sugar and sesame oil.
Using a small sharp knife, deeply score the meat on the ribs. Add the ribs
to the sesame oil mixtureand toss to coat. Cover and set aside to marinate
for at least 1 hour at room temperature, or refrigerate overnight.
2. In a medium bowl, soak the dried mushrooms in the boiling water until
pliable, about 30 minutes.
3. Meanwhile, in a small dry skillet, toast the sesame seed over moderate
heat, stirring occasionally, until fragrant and browned, about 6 minutes.
Let cool slightly, then grind in a spice mill or crush in a mortar.
4. Add the sesame powder, soy sauce, scallions, garlic, salt, pepper and
grated pear to the ribs. Stir until well blended. Set aside.
5. Using a slotted spoon remove the mushrooms from their soaking liquid;
squeeze the mushrooms over the bowl to extract the liquid. Pour the
mushroom liquid through a coffee filter or a strainer lined with
cheesecloth set over a medium flame-proof casserole. Using a sharp knife,
slice off and discard the mushroom stems. Quarter the caps and set aside.
6. Add 2 cups of water to the mushroom soaking liquid and bring to a boil
over high heat. Add the marinated ribs, mushrooms and carrots and return to
a boil. Reduce the heat to moderately low, cover and simmer until the meat
is tender when pierced with a fork, about 1 hour. Set aside to cool to room
temperature, then cover and refrigerate overnight. (The recipe can be
prepared to this pint up to 2 days ahead.)
7. In a small heavy skillet, toast the macadamia nuts, stirring frequently,
until golden brown, about 5 minutes. Coarsely chop the nuts and set aside.
8. Skim the fat from the surface of the stew. Place the casserole over
moderate heat and cook, stirring occasionally, until warmed through, 20 to
25 minutes. Using tongs, transfer the ribs to a plate. Increase the heat
under the stew to moderately high and bring to a boil, then simmer until
reduced slightly, about 8 minutes. Stir in the rice wine. Return the ribs
to the casserole and continue to cook until serving time, up to 30 minutes.
Transfer the stew to a serving bowl. Sprinkle the reserved macadamia nuts
on top and garnish with the Egg Diamonds.
  EGG DIAMONDS:
1. In a small bowl, beat the egg with 1 teaspoon of water until completely
blended but not frothy.
2. Grease an 8- or 9-inch skillet and heat over moderate heat until hot,
about 1 minute. Pour in the egg mixture and tilt the pan to thoroughly coat
the bottom. Reduce the heat to low and cook the egg until tust form bout 2
minutes.
3. Turn the egg out onto a cutting board. Slice into 1-inch-wide strips,
then cut diagonally into diamonds. (The diamonds can be made up to 1 hour
ahead.)
Taken from Food & Wine October 1991 pg.118 / West Meets East: The Flavors
of Asia
Posted to EAT-L Digest 19 Feb 97 by larrysu <larrysu@WF.NET> on Feb 19,
1997.

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