Beef Short Ribs With Daikon Radish And Shiitake Recipe

ingredients

3 tablespoons extra virgin olive oil
3 pounds short ribs, trimmed of excess fat
coarse sea salt or kosher salt and freshly ground black pepper
2 large red onion, peeled and cut into 1 inch cubes
1 piece (2 inch size) fresh ginger root, peeled and finely grated
1/2 pound shiitake mushrooms, cut into 1/2 inch thick slices
2 star anise pods
1 1/2 teaspoon ground szechuan peppercorns
1/2 teaspoon ground cardamom
2 cups low-sodium beef stock (homemade or store-bought)
2 tablespoons fermented hot black bean paste
1 tablespoon dark soy sauce
2 pounds daikon radish, peeled, trimmed, and cut into 1/2 inch thick slices
1 bunch scallion, trimmed and sliced
1 clove garlic, peeled and finely chopped
6 spring fresh cilantro, leaves only

Cucumber-Radish Remoulade
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons wasabi paste
coarse sea salt or kosher salt and freshly ground black pepper
1 pound hothouse cucumbers, peeled, seeded and cut into 1 1/2 by 1/4 inch sticks
1/2 pound red radishes, trimmed and cut into 1/8 inch thick slices
3 tablespoons finely minced fresh chives

directions

Center a rack in the oven and preheat the oven to 275 degrees F.

In a medium cast-iron or Dutch oven over high heat, warm 2 tbsp of the olive oil. Season the short ribs with salt and pepper and sear until golden brown on all sides, 15 to 20 minutes.

Remove the short ribs and pour off all but 2 tbsp of the fat from the pot. Add the onions, ginger root, and mushrooms and saute, stirring, until the vegetables are softened, 5 to 6 minutes.

Add the star anise, szechuan bean paste, and soy sauce. Add the daikon radish and return the short ribs to the pot. Bring to a simmer.

Cover the pot and transfer it to the oven. Braise for 4 hours, or until the meat is very tender, checking the short ribs occasionally and spooning off any excess fat that rises to the surface.

If the sauce is too thin or is not flavored intensely enough, ladle most of it off into another pot and simmer it until it thickens and intensifies. Then add it back to the first pot.

To serve: In a medium skillet over medium heat, warm the remaining 1 tbsp olive oil. Add the scallions and garlic and cook until softened, 1 to 2 minutes.

Sprinkle the scallion mixture and cilantro leaves over the short ribs. Serve with cucumber-radish remoulade.

For Remoulade: In a small mixing bowl, combine the mayonnaise, mustard, and wasabi paste. Season to taste with salt and pepper.

In a large mixing bowl, combine the cucumbers, radishes, and chives. Gently fold in the mayonnaise mixture and season with more salt and pepper. Serve immediately.

nutrition data

Nutritional data has not been calculated yet.

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