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Short Rib and Vegetable Stew


Short Rib and Vegetable Stew Recipe

Ingredients:
  • 6 pounds beef short ribs (with bone; preferably cut into 2-inch pieces by butcher)
  • 8 cups cold water plus 4 cups hot water
  • 12 large dried Chinese black mushrooms
  • 1 pound boiling potatoes
  • 1 (3/4-pound) Korean radish or daikon, peeled and cut into 1-inch chunks
  • 4 large carrots, sliced 1/2 inch thick
  • 12 garlic cloves, smashed
  • 1/2 cup dried red dates (optional)
  • 1/2 cup soy sauce
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons molasses (not robust or blackstrap)
  • 1 tablespoon Korean hot red-pepper paste plus additional for serving
  • 1 large onion, cut into 1-inch wedges
  • 1 bunch scallions, cut into 2-inch pieces
  • 3 tablespoons Asian sesame oil
  • Accompaniment:
Directions:
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Rank

43.2771651092


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