Text 14200, 98 rader
Skriven 2014-06-14 17:51:46 av Dave Drum (1:18/200)
Ärende: Chile 6557
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Barbecue-Braised Vietnamese Short Ribs - Pt 1
 Categories: Beef, Chilies, Poultry, Bbq
      Yield: 4 Servings
 
MMMMM----------------------------RIBS---------------------------------
      1 tb Pure ancho chile powder
      1 ts Five-spice powder
      1 ts Dark brown sugar
           Kosher salt & fresh pepper
      4 lb English-style beef short
           - ribs

MMMMM-----------------------BRAISE & GLAZE----------------------------
      2 tb Peanut oil
      2 c  Chopped yellow onion
      1 tb Chopped garlic
      2 ts Minced fresh ginger
      3 c  Chicken broth
    1/4 c  + 2 ts rice vinegar
      3 tb Dark brown sugar
      2 tb Fish sauce
      1 tb Soy sauce
      1    Whole star anise

MMMMM--------------------------TO SERVE-------------------------------
      3    Scallions, thin sliced
           Cilantro sprigs
 
  In a small bowl, combine the chile powder, five-spice
  powder, brown sugar, 2 teaspoons salt, and 1 teaspoon
  pepper. Sprinkle generously all over the ribs. Cover and
  refrigerate for at least 2 hours but preferably overnight.
  
  Prepare a gas grill for direct grilling over medium-high
  heat. Grill the ribs until all sides are nicely browned, 1
  to 2 minutes per side. Let cool briefly and then tie with a
  couple of loops of butcher's twine.
  
  Prepare the grill for indirect grilling. Set an 8-quart
  heavy-duty pot over medium heat and when hot, add the oil.
  Add the onions and cook, stirring occasionally, until soft,
  about 5 minutes. Add the garlic and ginger and stir for 1
  minute more. Pour in the chicken broth, 1/4 cup of the
  vinegar, 1 tablespoon of the brown sugar, the fish sauce,
  and the soy sauce. Add the star anise, bring to a boil, and
  then remove from the heat.
  
  Put the ribs in the pot and set the pot on the grill over
  the cool zone. Cover the pot, close the grill lid, and cook
  for 30 minutes. Check the ribs and rearrange so they remain
  submerged in the simmering liquid. Check the ribs again
  after 30 minutes and move them around if necessary. After
  another 30 minutes, check the ribs for tenderness. They
  should be fork-tender but not falling apart. If they're not
  tender enough, continue to cook, checking every 15 minutes.
  Remove the ribs from the pot and set aside.
  
  Pour the liquid into a heatproof vessel, such as a Pyrex
  measuring cup, and let sit until the fat rises to the top.
  Skim off and discard the fat. Taste the liquid; if it's too
  watery, return to the pot and boil over high heat until
  flavorful.
  
  Prepare the grill for direct grilling over medium-high heat.
  Pour 1 cup of the braising liquid into a small saucepan and
  stir in the remaining 2 tablespoons brown sugar and 2
  teaspoons rice vinegar. Over medium-high heat, reduce the
  liquid until it becomes syrupy, about 12 minutes--you'll
  have about 1/3 cup.
  
  Brush the glaze over one side of each short rib and grill
  glazed side down until the glaze begins to bubble and
  lightly darken, 2 to 3 minutes. Brush another surface with
  the glaze and turn the ribs. Continue to brush and glaze,
  turning frequently, until all sides are nicely glazed.
  Transfer the ribs to a warm platter, drizzle with the
  remaining braising liquid, and garnish with the scallions
  and cilantro.
  
  Make Ahead: You can make this dish through the braising step
  the day before serving. Just cool and wrap the meat and
  braising liquid separately. Refrigerate overnight and glaze
  the next day. To spread out the work even more, you can
  season the meat the day before you braise.
  
  Fine Cooking | August 2011
  
  MM Format by Dave Drum - 22 August 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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