Cook1 hr 45 mins
Tasty, tender meat in Asian sauce. I suppose stew meat could be used if short ribs are not available.
- 2 tablespoons canola oil
- 1 medium onion, peeled and chopped
- 3 garlic cloves, peeled and minced
- 2 1⁄2 lbs boneless beef short ribs, cut into 2-inch chunks
- 1 (15 ounce) can diced tomatoes
- 1 1⁄2 cups dry sherry
- 1⁄4 cup plum sauce or 1⁄4 cup plum jam
- 2 tablespoons hoisin sauce
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon hot red pepper flakes
- 3 medium carrots, peeled and cut into 1-inch chunks
- 1 teaspoon sesame seeds
- 3 cups cooked rice (hot)
- In a large Dutch oven heat 1 tbls. of the oil over medium heat. Add the onion and garlic; sauté until soft, about 10 minutes. Remove the onions from the pan and heat the remaining oil. Brown the beef in 2 batches; remove from pan.
- Put the onions back into pan and add tomatoes, sherry, plum and hoisin sauces, the salt, pepper, and hot pepper flakes. Simmer the sauce for 10 minutes. Add the beef, cover and simmer 1 hour, stirring occasionally. Uncover and continue cooking 30 minutes.
- While short ribs are cooking, prepare the carrots. Bring a pan of water to boil, add the carrots and cook 5 minutes. Drain and rinse with cold water to stop the cooking.
- Add the carrots to the meat and continue to cook 15 minutes. Sprinkle with sesame seeds and serve meat and sauce over the hot rice.
I loved this recipe! Anything with short ribs is great! I added more red pepper flakes just because we like it HOT in Texas ! Made for Football Pool 2011
This is a very nice and easy meal to prepare. Even though it's 2-1/2 hours cooking time, the prep is quick, and needs very little monitoring while it's cooking. Right up my alley. :) Despite the amount of seasonings in it, for our tastes, I'll increase them next time. We don't drink, so I don't have sherry in the house. According to Zaar, you can substitute it with beef broth...which I did, and I think it was fine. However, I don't know how differently this changed the taste, not having anything to compare it with. I chose to serve this over egg noodles, as we've had rice quite often lately. Made a nice change. Thanks Mikekey. Such an easy recipe deserves a spot in my 'favourites'. Ooops! Forgot to mention that I used Top Sirloin Beef. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.
This was fantastic and full of flavor! I could not find short ribs at any of the grocery stores this week so I opted for the stew meat option and it worked beautifully. Since I am the only stew lover I also cut the recipe in half. I used an 8 oz can of tomato sauce instead of idced tomatoes and 1 t. dark soy sauce instead of the salt. This has just a wonderful look and as I said before the taste is spectacular.