Vietnamese-Style Beef Short Ribs with a Sweet Vinegar Glaze

This is my version of an amazing recipe I found in Fine Cooking Magazine a few years ago. I still have that edition No. 99 sitting on my kitchen bookshelf, next to other treasured cooking publications.  

It is one my favorite beef short rib recipes, because it packs such an addictively intense flavor, and is a crowd-pleaser every time. 

It involves three main steps: grilling (or searing), braising,  grilling again (or searing) + glazing

Carefully read the recipe, and plan ahead, as it involves seasoning overnight, a few hours of braising, and also additional time for the braising liquid to cool down.

http://www.finecooking.com/recipes/barbecue-braised-vietnamese-short-ribs-vinegar-glaze.aspx

I made some modifications to the original recipe, and I am also offering some tips:

In addition to the ginger and garlic, I have added  minced lemongrass to the braising liquid, although probably it does not change the end flavor too much.

In lieu of a charcoal grill, I used a ProCast reversible 2-burner griddle, which is ideal for stove-top searing, and allows you to make this dish all year-round, and not only during the warmer barbecuing months. 

Seasoned ribs searing on the griddle

I braised my short ribs in a large  pot on low heat for 2-3 hours, but a crockpot or Dutch oven can also be used.

Braising

Because the separation of fat from the braising liquid occurs very slowly, I would definitely plan ahead, so that one does not end up waiting around for the fat to rise to the top. I put my liquid in the refrigerator, which helps speed the process, and the cold temperature allows the fat on top to solidify for easier and more efficient skimming. 

It's okay if the refrigerated braising liquid turns gelatinous (which is to be expected), since you will heat it up again to reduce it for the glaze. 

I would recommend tasting the simmering glaze, and adjust for salt (by adding more soy sauce if necessary), sweetness and acidity (by adding more sugar and/or vinegar). But don't over-pour!

In addition to scallions and cilantro, you can also garnish with shredded purple cabbage, for additional visual pleasure.

Summer Zucchini and Blueberries bread

With amazing taste, texture and fragrance, as well as being healthy, this bread will have you come back for more and more. And it is simple to make. This is a variation of the classic zucchini bread. It has more whole grain, less sugar, and added blueberries, which not only compliment the overall flavor with their tartness, but they add more antioxidants to this delicious bread. Instead of cinnamon, which I believe makes every cake/bread taste the same, as, in my opinion, instead of bringing out the flavor of the main ingredient it masks it, I add lemon zest, which adds to the fragrance and freshness. 

Ingredients

2 cups for shredded zucchini (from about 4 medium zucchini)

3/4 cup of fresh blueberries

1 1/2 cup of all purpose flour (sifted)

1/2 of whole wheat flour

1 cup of raw sugar (or your preferred ratio of granulated sugar and brown sugar)

2 eggs

1/4 cup of vegetable oil + 2 tbsp  of melted butter

1 tablespoon of ground flax seed (optional)

1/2 tsp of baking powder

1/2 tsp of baking soda

the zest of one organic lemon

a few tablespoons of sunflower seeds (optional)

a few tablespoons of pistachios

a pinch of salt

Directions

Preheat oven at 325F

In a medium bowl, with a handheld mixer at high speed, or a tabletop mixer, mix the eggs, sugar, oil/butter, until smooth (about a minute or so).  Add the flours, flax seed, baking powder, baking soda, salt, and mix at lower speed until fully incorporated. You will have a very thick mixture, which is needed to offset the wetness of the zucchini that you are about to incorporate. Fold in the zucchini with a spatula until evenly incorporated, then fold in the sunflower seeds, pistachios and lemon zest. 

Pour the evenly mixed batter in a plum cake mold which has been buttered and floured (unless it is guaranteed non-stick).

Bake at 325F in the middle rack  for about 1 hour, or until golden brown and/or if you run a toothpick through the cake it comes out dry.

Cooking time may vary depending on the oven, so it is good to check your bread about 1/2 way.

Once ready, remove from the oven and allow to cool before slicing and serving.

It tastes great accompanied with a dollop of  plan FAGE or Siggi's yogurt and some honey drizzle.

Enjoy

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