December 11, 2010


2 1/2 to 3 lbs. beef short ribs, cut into serving-size pieces
12 anise seeds
2 tbsp. soy sauce
1/2 c. dry red wine
1/8 tsp. garlic powder
1/8 tsp. ground ginger
2 tsp. beef stock base
2 tsp. powdered mushrooms
1 c. hot water
1/4 tsp. Bouquet Garni for beef

Place short ribs in deep bowl. Crush anise seeds thoroughly. Combine with soy sauce, wine, garlic powder, and ginger. Pour over ribs. Marinate for several hours at room temperature or overnight in the refrigerator. Drain short ribs and brown in heavy frying pan. Pour off excess fat. Add beef stock base and powdered mushrooms to hot water; combine with marinade. Pour over browned ribs. Crush Bouquet Garni and sprinkle over meat. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until ribs are very tender. Thicken sauce, if desired, with 2 teaspoons arrowroot mixed with 1 tablespoon cold water. Makes 4 or 5 servings. Serve with rice noodles.

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