Yield: 6 servings
|4 pounds||Beef short ribs, trimmed|
|¾ cup||White vinegar|
|3 tablespoons||Light soy sauce|
|6||Garlic cloves, peeled|
|1 teaspoon||Coarsely ground black pepper|
|2 tablespoons||Vegetable oil|
|2 bunches||Fresh spinach, blanched|
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. 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. Degrease vinegar liquid; bring to a boil. Lower heat and reduce to ⅔ cup. Heat oil in a skillet; brown beef until evenly seared. Pour sauce over beef.
JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK