- 20# Boneless Beef Short Ribs
- 5 Large Onions, Roughly Chopped
- 3 Large Carrots, Roughly Chopped
- 1 Head Celery, Roughly Chopped
- 4 C Red Wine
- 8 Qts Veal Stock
- 2 oz Thyme
- 12 Cloves Garlic
- 2 T Tomato Paste
- 2 Bay Leaf
Season Short Ribs with Salt & Pepper, allowing the salt to dissolve on contact with the short ribs (this will prevent losing a good amount of your seasoning when you caramelize the short ribs). Caramelize/Sear Short Ribs over Medium-High Heat until browned on all sides. Remove Short Ribs, discarding some of the excess fat, and add mirepoix. Caramelize mirepoix over high heat until well-colored, add garlic and reduce heat to medium (do not scorch the garlic). Add tomato paste and continue to cook for an additional ten minutes. Deglaze with Red Wine, and reduce by 90%. Add Veal Stock, garlic, thyme, and bay leaf and bring up to a simmer. Check seasoning of the braising liquid, and salt accordingly/to taste. Wrap with two layers of aluminum foil, and braise in oven at 325 degrees for 2 ½ to 3 hours. Allow short Ribs to cool down in braising liquid, before reheating for service.
- 8 Heads Napa Cabbage, roughly chopped
- 4 Large Pieces Daikon Radish, ¼ inch Dice
- 1 ½ C Kosher Salt
- 1 C Ginger, finely minced
- 3 C Korean Red Chili Powder
- 1 13 oz container Korean Shrimp Paste
- ½ C Sugar
- 2 C Garlic, finely minced
- 4 Lg Carrots, shredded
- 4 Bunches Scallions, cut into ½ inch batons
- 3 T Tiparos Fish Sauce
- 3 T Kosher Salt
Rough Chop cabbage and dice daikon radish, place in a container with six quarts of water and 1 ½ C Kosher Salt. Allow Cabbage and Radish to pickle for at least 4-6 hours. Strain and discard pickling liquid.
Combine Ginger, Garlic, Chili Powder, Shrimp Paste, Carrot, Scallion, Fish Sauce, and Salt. Allow mixture to macerate for at least 20 minutes, ensuring the ingredients/flavors are well-blended. Fold spice mixture into strained cabbage and radish and mix well with hands.
Good for up to 3 weeks, after which point, the cabbage will become overpowering. Feel free to use it in soups or stews.
This recipe was shared by Chef Josh Capon from B & B, and it was featured in the Tacos and Tequila event as part of the New York Food and Wine Festival. B & B WINEPUB