4 pounds beef short ribs, well trimmed
3/4 cup white vinegar
1 1/2 cups water
3 tablespoons light soy sauce
6 garlic cloves, peeled
2 shallots, chopped
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
2 bay leaves
2 tablespoons vegetable oil
2 bunches fresh spinach, blanched
Servings: 6
1. Have your butcher cross-cut the rib bones into 1-inch long sections. Trim off and discard fat; cut meat into approximately 1-inch cubes leaving the bones attached.
2. Place beef into a saucepan with vinegar, water, soy sauce, garlic, shallots, black pepper, salt and bay leaves; bring to a boil. Lower heat and simmer, covered, for 40 minutes. Remove beef.
3. Degrease vinegar liquid; bring to a boil. Lower heat and reduce to 2/3 cup. Heat oil in a skillet; brown beef until evenly seared. Pour sauce over beef.
3/4 cup white vinegar
1 1/2 cups water
3 tablespoons light soy sauce
6 garlic cloves, peeled
2 shallots, chopped
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
2 bay leaves
2 tablespoons vegetable oil
2 bunches fresh spinach, blanched
Servings: 6
1. Have your butcher cross-cut the rib bones into 1-inch long sections. Trim off and discard fat; cut meat into approximately 1-inch cubes leaving the bones attached.
2. Place beef into a saucepan with vinegar, water, soy sauce, garlic, shallots, black pepper, salt and bay leaves; bring to a boil. Lower heat and simmer, covered, for 40 minutes. Remove beef.
3. Degrease vinegar liquid; bring to a boil. Lower heat and reduce to 2/3 cup. Heat oil in a skillet; brown beef until evenly seared. Pour sauce over beef.
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