Soy Braised Beef Short Ribs (Asian Inspired Tacos)

Soy Braised Beef Short Ribs (Asian Inspired Tacos)

There is a Mexican restaurant in New York City that serves some of the best short rib tacos I have EVER had. I say EVER here and I mean it. Having visited Mexico many times I would not use that term very lightly. Authentic tacos in Mexico are on a level all their own, but I am convinced magic is involved in making the short ribs at this restaurant. For a while now, I’ve been on a mission to create a recipe that could come close.

Ta Da!

I feel as if I am very close with this one.

Soy Braised Beef Short Ribs (Asian Inspired Tacos)

The braising liquid is super delicious and so sophisticated.  When the ribs are done cooking you’ll feel like sticking a straw into the pot and drinking it. What’s not to love about soy sauce, ginger, shiitake mushrooms and sake marrying together for a few hours in the oven. Add some sake to the pot and warm up the rest for a good time. ;) Love the stuff.

Soy Braised Beef Short Ribs (Asian Inspired Tacos)

Oh yeah, these short ribs freeze well for future enjoyment, so make a big batch and you’ll thank yourself another night.

I found that spicy Sriracha and pickled jalapeño slaw was just the right topping for these Asian inspired tacos. Shred some cabbage, add sliced pickled jalapeños then stir in Sriracha and mayo mixture. Drooling!

Enjoy!

Soy Braised Beef Short Ribs (Asian Inspired Tacos)

 

5.0 from 3 reviews
Soy Braised Beef Short Ribs (Asian Inspired Tacos)
 
Prep time
Cook time
Total time
 
Recipe adopted from Bon Appetit
Author:
Ingredients
  • 2 tbsp canola oil
  • 4 lbs short ribs
  • ½ cup dry shiitake mushrooms
  • 2 scallions, sliced
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, minced
  • 1½ cups chicken stock
  • ½ cup organic low sodium soy sauce
  • ⅓ cup sake
  • salt and pepper
Instructions
  1. Preheat oven to 325 degrees.
  2. Put dry shiitake mushrooms in a small bowl, top with hot water and cover with a plate. Let soak.
  3. Season short ribs generously with salt and pepper. Heat canola oil in a heavy pot or a Dutch oven. Brown ribs a few minutes on each side. Do not overcrowd the pot, you want to brown the ribs not steam them. Best is to brown them in batches of a few.
  4. Set the ribs aside. Drain most of the oil leaving about 1 tbsp.
  5. Add ginger, garlic and scallions to the pot. Saute for a minute then add soy sauce, sake, stock and shiitake with their soaking liquid.
  6. Return the ribs back to the pot. Cover and braise in the oven for about 1 hour.
  7. Turn the oven up to 375 degrees, uncover the pot and cook another 30-45 min until the meat falls apart.
  8. Shred and enjoy in tacos.
Notes
Another serving idea: Simmer the cooking liquid on the stove until reduced by half. Spoon over the noodles with ribs.

 

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Sausage & Mushroom One Pot Pasta

Sausage & Mushroom One Pot Pasta

 “Better a life full childish dreams than a dreamless life”

One pot pastas, aka Wonderpots, are on the list of my favorite dinners to prepare. They are simple, quick and clean up friendly. It might be the easiest pasta you’ll ever prepare where even the pasta cooks right in the pot. Throw all your ingredients in and Vola! dinner is served.

For this recipe I used italian sausage, mushrooms and mozzarella, sort of like pizza turned into pasta dish. But the highlight here is all that fabulous sauce that settles to the bottom of the pot. It is full of incredible flavor leaving you desiring seconds. We could’t help ourselves and it was a smashing success especially with Briana.

Sausage & Mushroom One Pot Pasta

What I love most about this miracle of a dish is how versatile it is. You can use a variety of ingredients, pastas and sauces. The end result is always delicious. I used a combination of diced canned tomatoes and jarred vodka sauce. I also used egg based farfalle but traditional farfalle will work as well. Since egg pasta cooks faster keep in mind that if using regular farfalle you might need to adjust the amount of liquid you add. Just keep an eye on it and add more if necessary. You want lots of sauce here.

Sausage & Mushroom One Pot Pasta

Sausage & Mushroom One Pot Pasta

Sausage & Mushroom One Pot Pasta

Hope all of you are having a great week. Enjoy the rest of it. Weekend is just around the corner.

5.0 from 4 reviews
Sausage & Mushroom One Pot Pasta
 
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Author:
Serves: 6
Ingredients
  • 1 (14.5oz) can diced tomatoes
  • ½ jar (12 oz) vodka sauce or marinara sauce
  • 1 package baby bella mushrooms, sliced
  • 1 lb italian sausage (5-6 links), casing removed, crumbled
  • ½ onion, diced
  • 2 garlic cloves, minced
  • bunch of basil
  • ½ tbsp salt
  • 1 lb farfalle pasta
  • ¾ cup italian blend cheese
  • 2 cups of water
  • Olive oil
Instructions
  1. In a Dutch oven heat olive oil, add crumbled italian sausage and sauté until no longer pink. Drain most of the fat.
  2. Add the rest of the ingredients and stir to combine.
  3. Cook over medium high heat until the pasta is fully cooked adding more water & vodka sauce if needed.
  4. Stir in the cheese, remove from heat.
  5. Serve immediately.

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Sunday Suppers: Brown Ale Beef Stew

Sunday Suppers: Brown Ale Beef Stew

Sundays are for family, fun and good dinners. Dinners that require a little extra work, a little extra time in the kitchen and a little extra love. Cooking on Sunday is comforting and relaxing. It’s good for the soul so I did just that.

I don’t know about you but my family loves a good Beef Stew. What’s not to love? My most favorite part is the potatoes mashed right into that thick rich flavorful gravy which I usually eat with a spoon. Sometimes I lose my self control and clean up the plate with a chunk of bread just to be certain that nothing was left behind. It’s good like that.

Sunday Suppers: Brown Ale Beef Stew

Sunday Suppers: Brown Ale Beef Stew

Unlike most of the beef stews out there I like to coat the chunks of meat with flour first. You’ll end up getting thicker better sauce. And let’s talk about the smell of onion, garlic and herbs sautéing in some butter. Seriously, is there anything that smells better that? Using beer in a stew is genius. For this recipe I used Brown Ale and a little red wine for some sophistication and flavor. Don’t worry about the alcohol as it cooks out leaving you with once again rich velvety thick sauce.

I wish I could explain how delicious it tastes but you’ll just have to make it for yourself.

Sunday Suppers: Beef Stew

Sunday Suppers: Brown Ale Beef Stew

Oh and this is an absolute husband approved dinner. I am always feeding mine something healthy, trying to get him to eat more veggies and sneaking salads into his lunch box so this was a total treat…. for the both of us. :)

Sunday Suppers: Brown Ale Beef Stew

Make it a great week friends.

5.0 from 4 reviews
Sunday Suppers: Brown Ale Beef Stew
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 lb chuck stew meat
  • 2 tbsp flour
  • 1 large onion, chopped
  • 4 medium carrots, peeled and cut into 2 inch pieces
  • 2 celery sticks, chopped into ½ inch pieces
  • 2 garlic cloves, minced
  • 1 12oz bottle Brown Ale
  • 2 tbsp good quality red wine
  • 1 chicken bouillon
  • 1 tsp fresh rosemary, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 bay leaf
  • 5-6 large yellow potatoes, scrubbed and cut in half
  • salt and pepper to taste
  • 1 tbsp butter
  • 1 tbsp olive oil
Instructions
  1. Heat olive oil in a Dutch oven or a heavy bottom pot.
  2. Season the stew meat generously with salt and pepper. Coat with flour and brown in the pot about a minute on each side. Don't overcrowd the pot or the meat will stew not brown. Remove and set aside on a plate. Repeat with the rest of the meat.
  3. To the same pot add butter, onion, garlic and rosemary. Saute until onion begins to get soft and translucent.
  4. Pour in beer scraping the bits off the bottom of the pan. Return meat to the pot, add carrots, celery, chicken bouillon and wine. Bring to a simmer and allow to cook for 30 min.
  5. Add potatoes, fresh parsley and taste for salt. Add water if necessary. I added about ½ cup.
  6. Cook for another 60 minutes on low and slow. Once again taste for salt, adjust as needed.
  7. Enjoy.

 

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