Hawaiian Grown Kitchen - Pagoda Floating Restaurant - Segment 3

Ingredients

Beef short ribs 2
Salt and pepper To Taste
Oil 1 Tablespoon
Veal stock 1/2 Cup (8 tbs)
For braising liquid
Apple juice 1 Cup (16 tbs)
Sake 1/4 Cup (4 tbs)
Mirin 1/4 Cup (4 tbs)
Shoyu sauce 1 Cup (16 tbs)
Sugar 2 Tablespoon
Garlic cloves 3 , chopped
Chopped ginger 1 Teaspoon
Whole carrot 1 , peeled
Onion 1 1/2 , peeled
For vegetables
Hamakua mushrooms 3 , seasoned and grilled
Zucchini slices 3 Medium , seasoned and grilled
Squash slices 3 Medium , seasoned and grilled
Sake 1 Tablespoon
For serving
Salsa 2 Tablespoon
Fried onion rings 1/2 Cup (8 tbs)
Wasabi mashed potatoes 1/2 Cup (8 tbs)

Directions

GETTING READY

1. Preheat the oven to 250 F.

2. Sprinkle the short ribs with salt and pepper.

MAKING

3. In a pan, heat oil and place the short ribs and cook them until caramelized on both the sides.

4. Reduce the heat and let it brown.

5. In a pot, put all the ingredients for braising liquid.

6. Place the caramelized ribs in the braising liquid and allow to come to a simmer.

7. In a roasting pan, transfer all the ingredients from the pot and braise it in the oven for 3 hours.

8. After 3 hours, remove the ribs from the pan and keep warm, transfer the braising liquid to a pot.

9. Heat the braising liquid with veal stock and reduce it.

FINALZING

For vegetables

10. In another pan, put the grilled vegetables add in sake and cook until heated through.

SERVING

11. In a plate, place the wasabi mashed potatoes and put the vegetables besides it.

12. Put the braised ribs over the mashed potatoes and spoon the braising liquid sauce on top.

13. Serve hot topped with tomato salsa and fried onions.

Recipe Summary

Difficulty Level: Medium
Cook Time: 240 Minutes
Ready In: 240 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1665Calories from Fat 833

 % Daily Value*

Total Fat 93 g143.1%

Saturated Fat 35 g175%

Trans Fat 0 g

Cholesterol

Sodium 8193 mg341.38%

Total Carbohydrates 151 g50.3%

Dietary Fiber 17 g68%

Sugars 58 g

Protein 58 g116%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet