Brian's Photo Blog — Article 606
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Chinese Red-Cooked Beef Short Ribs
Monday 5 December 2016   —   Category: Cooking & Food
One gift I received for Christmas 2015 was The Great Courses video series The Everyday Gourmet: Essential Secrets of Spices in Cooking by chef Bill Briwa of the Culinary Institute of America. During Lesson 2 about Chinese spices, he made Red-Cooked Beef and Turnips (download recipe PDF). It looked so good that I decided to try it myself.
In my more-​than-​half-​century on this car­niv­o­rous planet, this was the first time I had ever bought or cooked beef short ribs. Yet another item scratched off my bucket list!
I’m not positive, but it might also have been the first time I had bought a ginger root. I don’t know that it’s my favorite ingredient to cook with, but at least it made for an interesting photo.
Well, it seems like I’m on a roll, because this was definitely the first time I had ever spiced a dish with star anise. I had found it in the bulk-spice department at Market of Choice in nearby Corvallis.
These rehydrated shiitake mushrooms were just begging to have their picture taken!
The beef and mushrooms cook in a soy-​sauce / sherry broth with the ginger, onion and spices.
I wasn’t ready to add turnips to my first-​time experiences that day, so I replaced that root vegetable with carrots, green beans and bean sprouts.
When everything was done, I served the Chinese stew over rice. It was pretty good ... at least it wasn’t a run-​of-​the-​mill meal! And it allowed me to expand my culinary horizons.
You can find all nine of the pictures from that day in the kitchen, including larger versions of all of the above photos, in the Gourmet Chef Wannabe 2016 album. As time and energy allow, I am looking forward to making more dishes inspired by Chef Briwa’s video courses.
Brian's Photo Blog — Article 606
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