- ingredients:
- braised short ribs
- • 1.25 lbs. short ribs
- • .5 lb. mirepoix (carrots, celery, onion)
- • 1 oz. garlic cloves
- • 1 sachet d’epices
- • 2 qt. veal stock
- • 3/4 cup soy sauce
- • 3/4 cup mirin
- • salt and pepper, to taste
- ginger smoked soy (sub recipe)
- • 2 parts rice vinegar
- • 1 part soy sauce
- • 10 g. bonito flakes
- • 2 oz. grated ginger
- gyozas (sub recipe)
- • .25 lb. pulled braised short ribs
- • .75 oz. carrot, celery and shiitake mushroom, brunoise
- • .25 oz. green onion, chopped
- • salt and pepper, to taste
- • .25 oz. sweet soy
- • .25 oz. ginger, brunoise
- • 12 ea. gyoza skin
Braised Short Rib Gyozas
Ingredients
Method
method:
BRAISED SHORT RIBS
Pre-heat conventional oven to 350°F. Generously season short ribs with salt and pepper. In hot sauté pan, sear all sides of the short rib. Once seared, remove from the pan and reserve. In the same sauté pan roast mirepoix with garlic. Deglaze the sauté pan with the veal stock and add remaining liquids. Add short ribs, cover with aluminum foil and transfer to pre-heated oven. Cook for 1.5 hours. Uncover and braise the mean for another 1/2 hour – turning them. Cool them in the sauce.
GINGER SMOKE SOY (SUB RECIPE)
Bring the liquid to boil. Set aside. Add the bonito flakes and store overnight. Strain the sauce, add fresh grated ginger.
GYOZAS (SUB RECIPE)
In hot sauté pan, add a small amount of olive oil. Sauté the carrot and celery until tender. Add the mushroom, ginger and green onion and continue to sauté until the mushrooms are tender. Season throughout cooking process with salt and pepper. Cool the vegetable mix. Once cooled, mix the vegetables with the braised short rib and sweet soy. Fill each gyoza skin with a half ounce of the mix and seal with egg wash. Steam the gyozas for about 5 minutes or until heated through. After steaming, sear the gyozas in a hot sauté pan to crisp one side. Serve with ginger smoked soy. Enjoy!
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