| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Beef |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef short ribs |
| 1/3 |
c |
(to 1/2 cup) flour |
| 2 |
tb |
Oil |
| 1 3/4 |
c |
Water, divided |
| 1/2 |
c |
Kikkoman Teriyaki sauce |
| 1 |
|
Clove garlic, pressed |
| 1/2 |
ts |
Ground ginger |
| 1/8 |
ts |
Ground cloves |
INSTRUCTIONS
Coat ribs thoroughly with flour; reserve 1/4 cup excess flour. Heat oil in
Dutch oven or large saucepan over medium heat. Add ribs and brown slowly on
all sides; drain off excess oil. Combine 1 1/4 cups water, teriyaki sauce,
garlic, ginger and cloves; pour over ribs. Cover; simmer 2 hours, or until
ribs are tender. Meanwhile, blend reserved flour and remaining 1/2 cup
water. Remove ribs to serving platter; keep warm. Pour pan drippings into
large measuring cup; skim off fat. Add enough water to measure 2 1/2 cups;
return to pan and bring to boil. Gradually stir in flour mixture. Cook and
stir until thickened; serve with ribs.
Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
Cooking Echo
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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