Main Dishes (Meat-Based)

Asian Beer-Braised Beef Short Ribs

Asian Beer-Braised Beef Short Ribs

Asian Beer Braised Beef Short Ribs
Serves ? (Depends on how many racks you prepare. Plan one per person.)

I made this with a pressure cooker. It cooks faster and creates tender meat. You could do this in the oven by roasting with same liquid, but it will take 2+ hours.

4 racks of beef short ribs
1 tablespoon olive oil
Salt and pepper
1 tablespoon minced fresh ginger
2 garlic cloves, mashed and minced
2 tablespoon rice wine
1 teaspoon Hoisin sauce
8 ounces beer (a lager is best–try Tsing Tao, Kirin or Sapporo)
1 tablespoon brown sugar

  1. In the pressure cooker, heat the oil. Season meat.
  2. Brown on both side. Remove the cooker, set aside. garlic and ginger to the residual juices, turn the heat to med-high and cook until they get fragrant (1 minute.)
  3. Add all remaining ingredients. Stir to dissolve. Add meat. Seal and cook 20 minutes according to your pressure cooker’s directions.
  4. After 20 minutes, let the pressure drop naturally.
  5. If you want, you can take the braising liquid and cook it down (reducing it by half or more) to make a think sauce. (I didn’t do that.)

I served this with jasmine rice and sesame grilled broccoli. (I drizzled toasted sesame oil over broccoli spears and then grilled them over a hot grill until they were hot and beginning to get some dark brown color.)

Nutritional data for one rack of ribs:
Calories:          339
Fat:                20.6g
Sat fat:             8.8g
Chol:         105.4mg
Sodium:   165.8mg
Carbs:               1.3g
Fiber:                  0g
Protein:         34.9g

Beef Stew and Cheddar-Chive Drop Biscuits

Beef Stew and Cheddar-Chive Drop Biscuits

Beef Stew
Serves 2 (1.5 cup portions)

2 pounds beef, cubed into 1/2 inch cubes
2 teaspoons olive oil
1 large onion, diced
2-4 cloves garlic, mashed and minced
4 tablespoons flour
6 tablespoon water
16 ounce beer (your preferred type, darker is better in this)
2 tablespoons tomato paste
1 cup low sodium beef (or chicken or vegetable) broth (I used home made broth, with no added salt.)
1 bag (16 ounces) frozen mixed vegetables
1/2 cup shredded carrots (optional, but I used them)
Salt and pepper to taste (I used no salt when I made this)

  1. Heat non-stick Dutch oven or other large kettle over medium-high heat. Add oil.
  2. When oil is hot, add beef cubes. Season with salt/pepper. Brown on all sides.
  3. While the beef is cooking, mix together the flour and water to make a thin paste.
  4. Add flour paste to a mixing bowl, and stir in tomato paste. Stir until well-mixed.
  5. Stir in broth and beer. Use a large bowl or the beer will foam over and make a mess.
  6. Remove beef from heat, and keep warm.
  7. In the beef cooking juices, add onion and saute over medium-high heat until beginning to turn translucent.
  8. dd garlic and cook for one minute.
  9. Return beef to pot.
  10. Add all vegetables (they can still be frozen) and the beer/broth mix.
  11. Bring to a boil
  12. Reduce heat to low. Simmer, uncovered, for 30 minutes to 2 hours, depending on how thick you want the gravy

Nutritional Data:
Calories:        312
Fat:               13.3g
Sat fat:           5.2g
Chol:           80mg
Sodium:      89mg
Carbs:           16.7g
Fiber:             2.3g
Protein:       25.4g

Cheddar-Chive Drop Biscuits
Serves 6 (2 biscuits per portion)

1 cup all purpose flour
1.5 teaspoons baking powder
0.5 teaspoon baking soda
2 tablespoons cold butter
1 cup plain Greek yogurt
2 tablespoons fresh chives, chopped
1/4 cup (1 ounce) shredded cheddar cheese

  1. Preheat oven to 450.
  2. Combine all three dry ingredients together in a bowl.
  3. Cut the butter into small cubes.
  4. Add to flour.
  5. Using your fingers, pick up the butter cubes and mash them into the flour, until there are no noticeable butter lumps. This will only take a few minutes.
  6. Add yogurt and chives. Stir until partially mixed.
  7. Add cheese. Stir until well mixed and forms a sticky ball.
  8. Turn out on a floured surface. Sprinkle lightly with flour and kneed/fold 10 times.
  9. Grease a baking sheet.
  10. Bake 7-9 minutes, or until the tops are golden brown.Drop by spoonfuls onto baking sheet. You will get about 12 biscuits. When baked, they will be about 2 inches in diameter.

Nutritional Data: (2 biscuits)
Calories:         143
Fat:                 5.6g
Sat fat:           3.5g
Chol:          150mg
Sodium:    239mg
Carbs:          16.9g
Fiber:            0.6g
Protein:         5.9g

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