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Tamarind Braised Short Ribs

Tamarind Braised Short Ribs


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Preheat the oven to 350 degrees.

Season the short ribs generously with the kosher salt. Lay them side by side in a large, heavy roasting pan. Scatter the chiles de árbol, onion, carrot, and bay leaf on top of the meat. In a small bowl, stir together the vinegar, wine, brown sugar, and garlic and pour over the short ribs.

In a separate bowl, whisk the tamarind paste and hot water together to dissolve it a little. Combine with the vinegar-wine liquid and pour into the pan. The liquid should come about ¾ of the way up the sides of the short ribs. Add more water, if necessary.

Cover the pan tightly with foil and again with a second layer of foil. Transfer the pan to the oven and braise the ribs until the meat falls apart when poked with a fork, 3-3 ½ hours, removing the foil to check that it is tender. Carefully remove the ribs to a platter, cover, and set aside at room temperature.

Strain the liquid through a fine strainer into a large container. Chill for at least 1 hour so the fat rises to the top and forms a solid chunk; remove and discard. In a large, deep skillet over high heat, bring the braising liquid to a boil and reduce to about 4 cups.

Return the short ribs to the pan, reduce the heat to medium-low, and simmer until the ribs start to be glazed with the sauce, turning them with a pair of tongs so they become glazed and sticky, 20-25 minutes. Keep warm. Remove from the heat, pull the meat off the bones, and tear into large chunks.


Recipe: Braised Tamarind, Ginger, and Lemongrass Short Ribs

These ribs are an amalgam of two recipes: one for tamarind-glazed short ribs from Ana Sortun, owner and executive chef of Oleana Restaurant in Cambridge, and a lemongrass-ginger-soy sauce short rib recipe I stole during one of my stints at a New York City restaurant.

• 6 short ribs, bone in
• 1 onion and 1 carrot, peeled and roughly chopped
• 1 stalk of lemongrass, bruised (do this by whacking the thing against a hard surface, like your kitchen counter, a few times) and thinly sliced
• 2 tablespoons ginger, peeled and minced
• 3/4 cup balsamic vinegar
• 1/4 cup soy sauce
• 3/4 cup white wine (I like a sweeter white wine)
• 1/2 cup brown sugar
• 4 cloves minced garlic
• 2 tablespoons tamarind paste, dissolved in 1 cup of warm water

Season ribs with salt and pepper on both sides, and pack them into a heavy roasting pan. (Some recipes recommend searing the meat before braising, which you can do. Ana Sortun doesn't require it, and the braising liquid is so flavorful that I find it unnecessary. Leave your thoughts in the comments!

Mix the rest of the ingredients (the mirepoix) in a large bowl until the tamarind and sugar completely dissolve. Pour over ribs. It depends how deep your pan is, but you want the liquid to come up almost to the top of the ribs. If you still have a ways to go, add some water until you've reached the desired depth.


Oleana’s Tamarind Braised Beef Short Ribswith Vanilla-Glazed Carrots and Israeli Couscous


Ingredients
8 beef short ribs, weighing about 6 to 8 pounds
4 tablespoons kosher salt
1 large onion, peeled and roughly chopped
1 whole carrot, peeled and roughly chopped
1 bay leaf
1 cup balsamic vinegar
1 cup dry Riesling
1/2 cup packed brown sugar
1 tablespoon chopped garlic (about 3 cloves)
2 tablespoons tamarind paste
4 medium carrots, peeled
2 tablespoons butter
1/2 vanilla bean
Salt and pepper to taste
1 tablespoon freshly squeezed lemon juice
1 cup Israeli couscous
1 1/2 cups low-sodium chicken broth
1 tablespoon butter

Directions
Preheat the oven to 350F.

Season each of the short ribs generously with the kosher salt. Lay them side by side in a large, heavy roasting pan. Scatter the onion, chopped carrot. and the bay leaf over the ribs. Combine the Vinegar, wine, brown sugar. and garlic in a small mixing bowl and pour the mixture over the short ribs. Place the tamarind in the same bowl and add 1 cup of hot water to dissolve it a little. Whisk the tamarind to loosen
it and then add it and the liquid to the short ribs. There may be pulp and seeds from the tamarind, which you can strain out after cooking. The liquid should come 3/4 up the sides of the short ribs. Add more water if necessary.

Cover the pan tightly with foil and then again with a second layer of foil. Place the pan in the oven and braise the short ribs for 3 to 3 1/2 hours. Remove the foil and check that the short ribs fall apart when poked with a fork. Remove the ribs carefully with tongs, place them onto a serving dish, cover. and set aside at room temperature.

Strain the liquid (you should catch any tamarind seeds or bits of garlic, onion, and carrot) through a fine strainer into a large container. Chill the pitcher of liquid for at least 1 hour so the fat rises to the top. Remove the fat it should form a large, solid chunk at the top when cold.

While the braising liquid is cooling, slice the carrots slightly on the bias into 1/2 inch-thick ovals. In a medium sauté pan over medium heat, melt the butter. Split the vanilla bean in half lengthwise and scrape the seeds with a knife into the melting butter. Add the carrots and 1/2 cup water. Season with salt and pepper. Cook the carrots on medium heat until they soften and become lightly glazed, about 10 minutes. Add the lemon juice and stir. Reseason.

In a large, deep-sided sauté pan over high heat, bring the skimmed braising liquid to a boil and add the short ribs. Reduce the heat to medium-low and simmer the short ribs for 20 to 25 minutes, until they start to glaze in the sauce. The sauce will thicken after 15 minutes. Keep warm.

Meanwhile, cook the couscous. In a small saucepan with a lid, bring chicken broth to a boil. Add butter and couscous. Bring back to a boil, reduce heat and simmer, covered, for 10 minutes. Remove from heat and fluff with a fork.

Roll the short ribs around in their sauce, using a pair of tongs, to make them a little more glazed and sticky. Place each short rib on a plate and spoon on a little extra sauce. Serve with glazed carrots.


Braised Short Ribs with Tamarind

A couple pieces of advice for making this dish: I beg and plead for you to go above and beyond the braising time of four hours. Given that the meat is cooking at such a low temperature in a completely sealed Dutch oven, there will be little evaporation to be had, just the eventual breakdown of the fat (also known as flavor!) on the meat and increasing tenderness. Whenever I braise anything, there is all the time in the world to clean your home all while being engulfed by the intoxicating aromas being emitted from the kitchen. It would be ideal to make the dish one day and serve it the next you’ll have more of an opportunity to scale off the layer of fat on top, lending to a cleaner sauce. The other tip I have is that in step one of the dish, you season thoroughly and get a complete sear on the pieces of meat. I recommend seasoning about 10-15 minutes before they meet the hot pan.

Tablas Creek Vineyard
9339 Adelaida Road, Paso Robles, CA 93446
Phone: 805.237.1231


Morimoto Asia’s Hoisin Sticky Spare Ribs Recipe For ‘Cook Something Bold Day’ Nov. 8

There are more food holidays than we can count, but this one – Cook Something Bold Day – is the perfect opportunity to share one of our favorite new recipes from Morimoto Asia at Disney Springs at Walt Disney World Resort.

A day designed to encourage us to cook something bold and daring, this recipe takes a little time, but you’ll be rewarded with these messy, savory ribs. Once we tossed in the sauce, we ended with a quick broil for an extra-crispy finish.

Morimoto Asia Hoisin Chili Sticky Spare Ribs

Pork Rib Braise
Full rack spare ribs, about 16 ribs
White onion, roughly chopped
1/2 cup freshly chopped ginger
1/4 cup freshly chopped garlic
1/4 cup cooking wine
2 tablespoons canola oil
1 cup tamarind paste

Hoisin Chili Sauce
1/2 cup hoisin
1 1/2 cups sweet chili sauce
1/4 cup rice Vinegar
1/4 cup sugar
2 tablespoons fish sauce
2 tablespoons soy sauce

Frying and Garnish
Oil for frying
2 cups of cornstarch
2 tablespoons freshly chopped cilantro

  1. Preheat oven to 250°F. Place ribs in baking pan and add onion, ginger, garlic, cooking wine and oil. Cover with water, then gently stir in tamarind paste.
  2. Cover with foil and bake 3 ½ hours or until meat easily pulls away from the bone.
  3. Remove from oven and cool in braising liquid until cool enough to handle. Slice into individual ribs.

Whisk together ingredients in a mixing bowl. Refrigerate until ready to use.

  1. Heat oil to 350°F.
  2. Lightly coat each rib in cornstarch and fry until golden brown and crispy, about 2 to 3 minutes.
  3. Place on a wire rack to drain and cool slightly.

Toss with hoisin chili sauce, topped with cilantro and serve immediately. (We put them back under the broiler for a few minutes to get extra crisp.)


Tamarind Braised Short Ribs with Vanilla Glazed Carrots Report - Long

Yesterday morning I woke up to much cooler weather than I was expecting and thought it would be a perfect day to try the Braised Short Ribs with Vanilla Glazed Carrots from Ana Sortun’s Spice: Flavors of the Eastern Mediterranean. I didn’t have time to go to a butcher so I ended up buying two packages of ribs from my local grocery. I managed to get four meaty ribs out of it which was perfect as there is just DH and I and leftovers are not crucial to have on hand (one high fat meal a week is enough for me).

Overall, I liked the recipe a lot, the directions were great and it was a snap to put together. As the meat was braising and the sauce was reducing I had time to tend to other things. The only changes I made were that I halved all the braising ingredients and cooked the ribs for a little over two hours but could have cooked them for a little less time. Much to my dogs delight the bones detached from the meat during the braising process and after the bones cooled they were happy that they didn’t have to wait for us to eat our dinner to get their treats. I also made the Vanilla Glazed Carrots that accompanied the recipe along with a pot of brown basmati rice. As an added bonus all three dishes smelled incredibly aromatic as they cooked.

The ribs tasted wonderful, they were tender and meaty. The balance of sweet and sour was just right and the tamarind really added a lot to the dish. The carrots were great too they are a nice version of traditional glazed carrots. The recipe called for adding lemon juice at the end, I felt it added a brightness that was a nice contrast to other more earthy flavors. I’d like to try this recipe with acorn squash in the fall I think it would be amazing. DH thought that the sauce for the ribs was a little overpowering. Although I thought it was fine I saw his point. I initially chose to make half the braising ingredients in fear of not having enough liquid to braise in. I should have quartered the amount of ingredients and used a smaller pan or supplemented some of the liquid with a little stock or water. On the other hand, I may have reduced the sauce a little too much for his liking. Regardless, he liked it a lot and had seconds. I also think a nice Syrah or Zinfandel would be great with the ribs and it might cut a little of the sweetness and richness of the ribs and balance it out.


Short Ribs:

  • 2 lbs boneless short ribs
  • 1 onion (roughly chopped)
  • 1 stalk celery (roughly chopped)
  • 2 carrots (roughly chopped)
  • 2 tb ginger – minced or grated
  • 3 garlic cloves – minced or grated
  • 1/3 cup brown sugar
  • 1/4 balsamic vinegar
  • 1/2 cup red wine
  • 1/4 cup fish sauce (or soy)
  • 1 cup warm water
  • 1 tb tamarind concentrate (found in Mexican or Asian Markets)
  1. Preheat oven to 325
  2. Salt and pepper the short ribs and brown them well in a large thick pot – I mean really brown them – so that there is a crust on them. Have patience (I rarely do, but force myself here). You may need to do this in several batches. Remove the short ribs from the pot and set aside.
  3. Add the onion, celery and carrot and saute until soft.
  4. Add ginger, garlic – saute a few seconds until you smell the garlic.
  5. Put the ribs back in the pot – they should be fit tightly in one layer on top of the vegetables.
  6. Combine the sugar, vinegar, wine fish sauce, tamarind and warm water. Stir to dissolve the tamarind – then add to the pot.
  7. Bring to a boil and then lower the heat.
  8. If you have parchment paper, make a circle that can sit directly on top of the meat – skip this if you don’t have parchment paper.
  9. Cover with tinfoil and then put the lid on the pot.
  10. Place in the oven and cook for two hours or until the ribs are melting.
  11. Allow to cool a little – remove the short ribs, strain the solids out of the braising liquid.
  12. Remove the fat (you can do all of the above the day before and then put in the fridge overnight – the fat will be very easy to remove straight out of the fridge, and the flavors will develop even more)
  13. Reduce the sauce – adjust the taste with salt and pepper and sugar…etc…. maybe some peanut butter, coconut milk, .
  14. Slice the meat, serve with sauce.

Method

For the ribs

  1. In a large bowl or ziplock bag, combine the pomegranate molasses, soy sauce, sugar, honey and garlic. Add the short ribs, toss to coat and place in the fridge overnight.
  2. Preheat the oven to 160°c and remove the marinated short ribs from the fridge. Season with salt and pepper. Heat the olive oil in a cast iron pot or ovenproof dish, big enough to hold the short ribs in a single layer, over a medium-high heat.
  3. Brown the ribs on all sides, approximately 3 to 4 minutes per side. Add enough stock to just cover the ribs and bring to a simmer. Cover the pot and place it in the preheated oven.
  4. Leave the ribs to braise, checking them after 45 minutes to make sure that they are still submerged in stock, adding more if needed.
  5. Turn the ribs and continue cooking until the meat is meltingly tender and almost falling off the bone, a total time of 3 to 3 and a half hours.
  6. Once they are ready, remove the ribs from the cooking liquid and place them on a serving plate.

For the glaze and garnish

  1. Make the glaze by whisking the pomegranate molasses and soy sauce into the cooking liquid left in the pot.
  2. Pour this over the ribs, sprinkle them with the sesame and pomegranate seeds then serve with plain rice or noodles on the side.

A recipe from From Beder's Kitchen,a charity cookbook with all proceeds supporting Beder in its work to raise awareness around mental health and suicide prevention. Buy the book here.


Beef Rendang Recipe (Indonesian Braised Short Ribs)

FOOD AS MEDICINE:
Grassfed beef is rich in anti-inflammatory and heart-healthy omega-3 fatty acids and CLAs and is free from added hormones and antibiotics found in conventionally raised animal products. Braising tough cuts of meat makes them fall-off-the-bone tender and creates a rich sauce with no extra work. A slow cooker brings this seemingly complex recipe together in a flash and the flavors will intensify as you eat the leftovers throughout the week. Try this delicious and nutritious beef rendang recipe!

INGREDIENTS:
2 pounds beef short ribs
1 teaspoon sea salt
1 cinnamon stick, cracked
4 star anise
3 cardamom pods
2 Tablespoons coconut oil
3 stalks lemongrass, crushed and chopped into 2 inch sections
2 inches galangal or fresh ginger, sliced
4 cloves garlic, smashed
4 shallots, sliced
8-10 Thai chiles, stemmed
6 kaffir lime leaves, broken into pieces (can substitute zest and juice of 2 limes)
¼ cup coconut shreds, toasted, plus additional for garnish
2 teaspoons tamarind paste
1 cup coconut milk
1 teaspoon coconut palm sugar
3 cups bone broth, or enough to cover
green onions, thinly sliced for garnish

DIRECTIONS:
Season the short ribs all over with the sea salt. Heat a large cast iron skillet over medium high heat. Add the cinnamon stick, star anise and cardamom pods and toast, stirring frequently, until fragrant, about 1 minute. Set aside.

Add the coconut oil to the skillet one tablespoon at a time. Add the short ribs in batches and brown on all sides, about 3-4 minutes per side. Once browned, place in the slow cooker set to low. Place the lemongrass, galangal or ginger, garlic, shallots and chiles in a food processor and pulse until a paste is formed. Spread the paste all over the short ribs. Add the toasted cinnamon, anise and cardamom as well as the kaffir lime leaves and coconut shreds.

Mix together the tamarind paste and coconut milk and pour over the beef. Add a pinch of coconut sugar. Pour in enough bone broth to cover. Cook on low for 6-8 hours, until beef falls off the bone and is fall-apart tender. Serve with braising liquid as sauce and garnish with green onions and toasted coconut. Be sure to remove the cardamom, star anise and cinnamon stick before serving!

Nutrition facts serving: 333 Calories, 21g Fat, 15g Carbohydrates, 19g Protein

For more delicious food-as-medicine inspired recipes, pick up a copy of our Naturally Nourished cookbook!


Simple Sides

Braised Spring Vegetables
Braised Carrots with Lemon and Chives
Braised Carrots with Scallions and Ginger
Garlicky Braised Swiss Chard
Garlicky Braised Swiss Chard with Chorizo
Smashed Potatoes
Smashed Potatoes with Horseradish and Chives
Mashed Butternut Squash with Sage and Toasted Hazelnuts
Mashed Butternut Squash with Warm Spices and Toasted Almonds
Greek-Style Stewed Zucchini
Parmesan Risotto
Brown Rice with Shiitakes and Edamame
Warm Wild Rice Salad with Pecans and Cranberries
Egyptian Barley Salad
French Lentils with Carrots and Parsley
Boston Baked Beans
Drunken Beans
Braised Chickpeas with Saffron and Mint



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