1 tablespoon vegetable oil
Four 12-ounce flanken-cut beef short
ribs, about 1 1/2 inches thick
Salt and freshly ground black pepper
1/2 cup dry sherry
1/2 cup soy sauce or tamari
1/2 cup mirin
1 medium onion, thinly sliced
8 garlic cloves, smashed
One 2-inch piece of fresh ginger,
1 ounce dried shiitake mushrooms
1 tablespoon light brown sugar
3/4 pound daikon, peeled and cut into
2 large carrots, cut crosswise
1/2 inch thick
6 cups water
2 teaspoons Asian sesame oil
4 ounces dried dangmyeon noodles or mung bean noodles
1. Preheat the oven to 325°. In a large enameled cast-iron casserole,
heat the vegetable oil. Season the ribs with salt and pepper and
cook over moderately high heat, turning a few times, until richly
browned, about 10 minutes. Transfer the ribs to a plate.
2. Add the sherry to the casserole and boil, stirring to scrape up the
browned bits. Add the soy sauce, mirin, onion, garlic, ginger, shiitake,
brown sugar and half each of the daikon and the carrots. Return the
ribs to the casserole and pour in the water. Bring to a boil. Cover and
braise in the oven for about 2½ hours, until the meat is very tender.
3. Transfer the ribs to a plate; cover and keep warm. Pick out the
shiitake mushrooms, cutting off and discarding the stems. Strain
the braising liquid. Return the liquid to the casserole and boil over
high heat, skimming any fat from the surface, until reduced to
4 cups, about 5 minutes.
4. Add the remaining daikon and carrots to the casserole along
with the sesame oil and shiitake mushrooms. Cover and simmer
until the vegetables are tender, 20 minutes. Return the ribs to the
casserole and simmer until hot. Season with salt and pepper.
5. Meanwhile, bring a saucepan of water to a boil. In a bowl, cover
the noodles with warm water; let stand until pliable, 5 minutes.
Drain the noodles and cut into 4-inch lengths. Add the noodles to
the saucepan and cook until tender but still chewy, 25 seconds.
Drain and transfer the noodles to shallow bowls. Add the ribs, ladle
the vegetables and broth on top and serve. —Sang Yoon
FOOD & WINE selects the recipes and is closely involved in evaluating the wines offered by licensed retailers through the FOOD & WINE Wine Club. Global Wine Company has been selected to service and fulfill the
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