Subj : Alt Turkey - 07
To   : All
From : Dave Drum
Date : Sat Nov 12 2022 13:33:52

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kimchi & Red Wine Braised Short Ribs (Kalbi-Jjim)
 Categories: Beef, Vegetables, Wine, Chilies, Nuts
      Yield: 7 servings
 
      5 lb Bone-in beef short ribs; cut
           - "English-style" in 2" X 3"
           - pieces
      1 lg White onion; peeled;
           - quartered
      8 cl Garlic; peeled
    1/3 c  Peeled, sliced ginger
      8 oz Coarse chopped kimchi;
           - w/juice
    3/4 c  Soy sauce
    1/2 c  Light brown sugar
    1/2 c  Mirin
    1/2 c  Dry red wine
      1 ts Fresh ground black pepper
      2 c  Coarse chopped carrots
      2 c  Coarse chopped Korean
           - radishes
      6 oz Roasted, peeled chestnuts
      7    Dried jujubes
      1 lg Egg
           Oil; for frying
      1 tb Pine nuts
      1 tb Korean chile threads
    1/3 c  Thin sliced scallions
 
  To a large pot, add the short ribs and enough cold water
  to completely submerge. Set aside at room temperature
  for 30 minutes to draw out the blood.
  
  Place a colander in the sink and drain the ribs. Rinse
  the ribs well in plenty of cold running water, rinse out
  the pot, then transfer the ribs back into it. Add enough
  fresh, cold water to completely submerge the meat, then
  set on the stove over high heat and bring to a full
  boil. Boil for 2 minutes, then remove from the heat,
  drain the short ribs (discarding the cooking liquid) and
  set aside. Rinse out the pot and return it to the stove.
  
  To the bowl of a small food processor or blender, add
  the onion, garlic, and ginger and process to a coarse
  pur++e. Transfer the pur++e to the pot and add the kimchi,
  soy sauce, brown sugar, mirin, red wine, and black
  pepper. Add the reserved short ribs and enough cool
  water to just cover the meat (about 3 cups), then set
  over medium-high heat and bring to a full boil. Cover
  the pot, then lower the heat to maintain a simmer and
  cook until the fat has softened but the meat is not yet
  tender, about 1 hour.
  
  Uncover the pot, then stir in the carrots, radishes,
  chestnuts, and jujubes. Turn the heat up to return the
  liquid to a simmer and continue cooking until the beef
  and vegetables are very tender, 30-40 minutes more.
  
  Meanwhile, make the egg ribbons: In a small bowl, beat
  the egg with a pinch of salt. Lightly oil a large,
  nonstick skillet with neutral oil, and set over medium
  heat. When hot, add the egg and immediately swirl the
  pan to make a thin and even omelette. Cook just until
  the egg is set, about 2 minutes, then use a thin spatula
  to flip. Continue cooking about 5 seconds more, then
  transfer to a cutting board. Cool slightly, then roll
  the omelette into a tight log. Using a sharp chefgCOs
  knife, cut the log crosswise into very thin ribbons. Set
  the aside for garnish.
  
  When ready to serve the kalbi-jjim, ladle the ribs along
  with the vegetables, chestnuts, and jujubes into deep
  bowls. Top each bowl with some of the cooking liquid,
  then garnish with the reserved egg ribbons, pine nuts,
  chile threads, and scallions.
  
  By: Sohui Kim
  
  SERVES: 6 - 8
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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