Saturday, September 27, 2014

Hoisin Beef Short Ribs

This recipe is a mishmash of a bunch of different food inspirations and can generically be labelled as an "Asian" meat that will be tasty in almost anything. I decided to make beef short ribs because Jess and I were reminiscing about these steamed buns we used to get in New Zealand for a buck at this International Cafeteria near our apartment.
I don't have a steamer so I decided to bake the buns using the recipe for Chinese Cocktail Buns I used a while ago. I had extra meat while I was cooking and ended up making some Banh Mi subs that were amazing. After making the Banh Mi I had an even better idea and cut the buns in half and stuffed in the carrots, cilantro, cucumber, and other sandwich fixins to make mini Banh Mi subs. I didn't get a photo because we had company over but they were fun little snacks to fill up on.

  • 3 lb boneless beef short ribs 
  • 1 medium onion
  • 2 medium carrots
  • 2 ribs celery
  • 1 1/2 cup hoisin sauce
  • 2 cup beef stock
  • 1/4 cup brown sugar
  • 3/4 cup orange juice
  • 1/2 can tomato paste
  • 2 tbsp vegetable oil
  • 2 cups water
  • Salt and pepper

  1. Heat 2 tbsp oil in a large, heavy pot over medium-high (I used the liner to our slow cooker). Sear the ribs 2-3 minutes per side.
  2. Add  the onion, carrots, and celery until soft and a bit browned, 10 minutes.
  3. Add the tomato paste and stir to coat. Cook for 2 minutes.
  4. De-glaze the pan with the beef stock.
  5. Add the hoisin, orange juice, brown sugar, and water. Bring to a simmer.
  6. Cook in the slow cooker for 4 hours, stirring every hour.
  7. Remove the ribs and chop to serve.

Sweet as...

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