Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Tuesday, March 6, 2012

Asian Braised Beef Short Ribs with Garlic Lemon Jasmine Rice cooked in a Doufeu

So whenever the hubby leaves on a business trip, i make sure and cook him a fantastic meal, since i know he won't eat well where he is. I always try to do meat, since he won't sit at a restaurant by himself and eat a meal and will live on pizza slices for a whole week.
S i had about 4 bone in and 4 boneless short ribs in the freezer and decided on them. A little asian taste to go with it, some jasmine rice and roasted vegetables, and a lovely meal was served.
I cooked these on the Doufeu, a great french invention and amazing dutch oven from Le Creuset. I'll post the recipe for a regular dutch oven though, the only difference is that i cut the water by a third, since you will have extra water from the condensation.
Doufeu, noun – A cooking vessel with a concave lid to be filled with ice and promote condensation. French for "gentle heat."


Ingredients:
Serves 4
2 tablespoons sesame oil
8 bone in beef short ribs( i used half boneless)
1 cup low sodium soy sauce
1/4 cup rice vinegar
3 cloves garlic, chopped
1 tablespoon ginger, peeled and minced
1/2 cup light brown sugar
32 ounces water( for doufeu use 12 onces)
6 green onion bottoms, sliced(white part only)
1 teaspoon crushed red pepper
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
3 tablespoons hoisin sauce
Sliced green onions and sesame seeds, for garnish


Jasmine rice
1 clove of garlic, chopped
1 teaspoon sesame or olive oil
1 cup jasmine rice
1 1/2 cup boiling water
1 teaspoon salt
1 teaspoon lemon zest





Preheat oven to 350F
Heat sesame oil in a large dutch oven or doufeu(i used a 7.5 quart). Brown beef ribs on all sides.  If using a smaller pan, brown meat in batches. 
In a large bowl whisk together soy sauce, rice vinegar, garlic, ginger, brown sugar, water, green onion bottoms, crushed pepper and 2 tablespoons orange juice. Pour over ribs. Cover and if using a doufeu, pack the top of lid with ice cubes as shown in picture above.
Place in preheated oven and cook for 2 and a half to 3 hours. Remove from oven when meat is tender. If using a doufeu, remove it carefully from oven so the leftover water won't burn you.
With a slotted spoon, carefully remove ribs and set them on a platter covered with foil to keep them hot. Place pan on stove top and add leftover orange juice, lemon juice and hoisin sauce. Reduce liquid over high heat until thickened, about 10 minutes (Stir every few minutes to prevent from sticking and burning). If eating right away, pour sauce over ribs and sprinkle sesame seeds and green onion tops. and serve over jasmine rice. If not eating right away, place ribs back in pot with sauce and cover. Reheat in oven if necessary when ready to eat.


Garlic Lemon Jasmine Rice:
In a saucepan heat sesame oil and garlic until garlic is golden, about 1-2 minutes. Add rice and fry for 2 minutes, stirring it. Add water and salt, bring to boil, cover and turn temperature down to low. Add lemon zest and cook for about 10 minutes or until water is gone. Stick a spoon down the middle to check if there's any water on bottom.











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