1.5 kg beef simmering short ribs
Salt and freshly ground pepper
3 Tbs (45 mL) sesame oil
1 head of garlic, peeled and separated into cloves
1⁄2 cup (120 mL) soy sauce
1⁄4 cup packed brown sugar
3 Tbs minced ginger root
1⁄2 cup green onions, chopped
2 Tbs (30 mL) rice or cider vinegar
2 cups (480 mL) water
1 Tbs (15 mL) cornstarch mixed with 1 Tbs cold water
5 baby bok choy, halved lengthwise
Toasted sesame seeds or broken cashews for garnish, optional
- Trim fat from meat. Season with salt and pepper. Heat 2 Tbs sesame oil over medium-high heat in large heavy pot. Add beef and brown all over.
- In a bowl, combine garlic, soy sauce, brown sugar, ginger root, onion, vinegar and water. Pour over beef, and bring to a boil. Cover and transfer to 325ºF oven and cook for 11⁄2 – 2 hours, or until meat is fork tender.
- Heat remaining tablespoon of sesame oil in large skillet over medium- high heat. Add bok choy and sauté for 2 to 3 minutes, ipping occasionally. Add half the cooking sauce, and stir in half the cornstarch mixture. Cover and let simmer until sauce thickens slightly, stirring occasionally. Garnish with sesame seeds or cashews.
- Move beef to platter and keep warm. Stir remaining cornstarch mixture into remaining cooking sauce. Heat on high for 2 – 3 minutes, until sauce bubbles and thickens. Spoon over beef. Serve with steamed rice or noodles, if desired.