Martin Yan - BLACK TEA BRAISED SHORT RIBS

BLACK TEA BRAISED SHORT RIBS

Makes: 4 servings

Ingredients:

Marinade
1/4 cup dark soy sauce
2 tablespoons light soy sauce
1-tablespoon rice wine
2 teaspoons cornstarch

2 pounds beef short ribs

1 tablespoon cooking oil
2 green onions, roots removed and cut in 2-inch lengths
3 1/2-inch piece of ginger, lightly crushed
4 cups chicken broth
6 black tea bags or 2 tablespoons loose black tea
1/4 cup Chinese rice wine
1/3 cup packed brown sugar
1 whole star anise
2 cinnamon sticks

1 pound daikon, peeled and roll-cut
2 medium carrots, roll-cut

Cooking:

Combine marinade ingredients in a bowl. Add short ribs and stir to coat well. Let stand for 10 minutes.
Place a large saucepan over high heat until hot. Add oil, swirling to coat sides. Add green onions and ginger; cook, stirring, until fragrant, about 10 seconds. Reduce heat to medium; add remaining ingredients and bring to a boil.
Reduce heat to low, cover, and simmer until meat is tender, about 1 hour. Add daikon and carrots, cover, and simmer until vegetables are tender, about 20 minutes. Serve with steamed rice.