Recipe for Grocerants: Short Ribs with Adzuki Beans & Jasmine Rice

January 13, 2017

More inspiration for your prepared foods department, from our archives, stolen with permission from Chef Carol Wallack.

This week’s tasty recipe for Short Ribs with Adzuki Beans and Jasmine Rice was ‘stolen with permission’ from Chef Carol Wallack.

SupermarketGuru wants to highlight some of our most popular recipes from our archives. Please enjoy this as inspiration for your prepared foods department or to use in your grocerant. Many consumers have enjoyed using these recipes, and we know your shoppers would love the convenience of being able to grab and go knowing they are full of whole food ingredients.

This recipe makes 4 restaurant servings.

8 x 21/2 inch, boneless beef short ribs
Butcher’s twine
½ cup sake
1 cup soy sauce
2 cloves garlic
1 lemongrass stalk, chopped, white part only
1 inch of ginger root, peeled and chopped
¼ cup brown sugar
½ cup green onions, chopped
1 sweet Maui onion, chopped
1 teaspoon Sambal Oelek (an Indonesian-inspired chili sauce, available in the specialty section of your supermarket or at Asian markets)
¼ cup orange juice, fresh squeezed
½ cup Hoisin ((a Chinese dipping sauce, available in the specialty section of your supermarket or at Asian markets)
2 tablespoons lime juice
Vegetable oil, for frying

Adzuki Beans Ingredients:
1 cup adzuki beans
4 cups chicken stock
2 celery ribs, large dice
2 carrots, large dice
1 onion, large dice
1 sprig thyme
1 bay leaf
2 cloves garlic
Salt and pepper
Vegetable oil

Jasmine Rice Ingredients:
1 cup Jasmine Rice
1/2 cup water
1 can coconut milk
1 inch piece of ginger, large dice
1 stalk lemongrass, smashed and large diced
Salt and pepper

Garnish Ingredients:
¼ cup whole mint leaves
¼ cup whole cilantro leaves
Lime sections

Instructions for the Adzuki Beans:
Put 2 tablespoons of vegetable oil in a pot.
Add the onions, carrots, celery and garlic and lightly sauté.
Add the beans, thyme, bay leaf, salt and pepper.
Add chicken stock and cook until beans are tender, over low heat.
Remove the large chunks of diced onions, carrots, celery.
In addition, remove the thyme and bay leaf before service.
Beans may be made in advance and reheated with a little chicken stock just before serving.

Instructions for the Jasmine Rice:
Put the rice, ginger, lemongrass, salt and pepper ,water and coconut milk in a pot.
Cook until the rice is done.
Remove the large chunks of ginger and lemongrass before service.

Instructions for the Short Ribs:
In a bowl, combine all ingredients, except the sake and the ribs.
Set aside.
Roll each short rib lengthwise into a ball and tie with butcher’s twine.
Lightly flour and season them.
Use very little, if any, salt when seasoning since there is soy in the braising liquid.
Heat a large Dutch-Oven over medium heat.
When it’s hot, add the vegetable oil.
When the oil is hot add the short ribs and brown on all sides. Once they are browned, deglaze the pot with the sake.
Add the combined ingredients in the bowl.
Cover and braise for 3-4 hours in 300 degree oven.
They should feel tender to the touch.
When removed from the oven, let rest in braising liquid for 30 minutes.
Ladle the fat off the top of the braising liquid and reduce the liquid for the sauce on the plate.