Black Bean Short Rib Stew Recipe - Cooking Index
Black Bean Short Rib Stew Recipe - Cooking Index
| 4 lbs | 1816g / 64oz | Beef short ribs - excess fat removed |
| 1/3 cup | 78ml | Black bean sauce |
| 1 tablespoon | 15ml | Soy sauce |
| 4 | Carrots - 1" lengths | |
| 1 | Potato - peeled, 1" cubes (large) | |
| 1 | Onions - 1" chunks | |
| 1 tablespoon | 15ml | Cornstarch |
Place ribs in 2-quart baking dish. Cover with black bean sauce, soy sauce and 1/4 cup water.
Cover and cook in 375F oven 1 hour. Stir in carrots, potato and onion.
Cover and cook an additional 40 minutes, or until meat and vegetables are tender.
Meanwhile, mix cornstarch with 1/2 cup water.
Remove ribs and vegetables to platter; keep warm. Turn drippings into saucepan.
Stir in cornstarch mixture with wire whisk. Cook and stir over high heat until mixture boils and thickens.
Spoon over ribs and vegetables and serve.
Original recipe from Dynaty Classic Oriental Cookbook.
Source:
Courtesy of the National Cattlemen's Beef Association
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