-
1
Season the short ribs on all sides with the salt and pepper, then dredge in the flour to coat evenly.
-
2
Set aside as you heat the oil in the Dutch oven.
-
3
Heat a large Dutch oven over medium-high heat and when hot, add the oil.
-
4
Once the oil is hot add the short ribs, working in batches, and cook until very well browned on all sides, about 10 minutes.
-
5
Transfer the meat to a bowl or platter and set aside.
-
6
Add the onions, carrots and celery to the pan and cook, stirring occasionally, until the vegetables are caramelized, about 5 minutes.
-
7
Add the garlic and cook, stirring, for 2 minutes.
-
8
Deglaze the pot with the red wine and cook until reduced slightly, about 1 minute.
-
9
Add the veal stock, fresh thyme, tomato paste and reserved short ribs and bring to a boil.
-
10
Reduce the heat so that the liquid just simmers and cover the pot.
-
11
Simmer for 2 to 2 1/2 hours, stirring occasionally, until the meat is very tender but not yet falling apart.
-
12
The bones should come out of the meat easily at this point remove them and discard.
-
13
Continue to cook the beef until the meat is fork-tender and the braising liquid is thickened and reduced, about 45 minutes to 1 hour.
-
14
Preheat vegetable oil in a Dutch oven to 360 degrees F, and fry the sweet potatoes in batches until golden brown; about 2 to 3 minutes.
-
15
Drain on a paper lined plate and season with salt.
-
16
To serve, place the sushi rice in the bottom of a large bowl topped with the red bean, beef short ribs, fried sweet potatoes, and garnish with chopped fresh cilantro or parsley.
-
17
2 tablespoons olive oil
-
18
1/2 cup finely diced onion
-
19
1/4 cup finely diced green bell pepper
-
20
1/4 cup finely diced celery
-
21
1 tablespoon finely minced garlic
-
22
1 ham hock
-
23
5 cups chicken stock
-
24
1 bay leaf
-
25
1 cup red beans, soaked overnight in 3 cups cold water
-
26
3/4 teaspoon salt
-
27
1/4 teaspoon freshly ground black pepper
-
28
2 cups sushi rice
-
29
3 cups water
-
30
1 tablespoon sesame oil
-
31
2 tablespoons chopped fresh cilantro leaves
-
32
Set a 2-quart saucepan over a medium high heat, and add the olive oil.
-
33
Once the oil is hot, about 30 seconds, add the onions, bell peppers and celery.
-
34
Sweat the vegetables stirring often until the onions are translucent, about 5 minutes.
-
35
Add the garlic and ham hock to the pan and continue to stir while sweating the vegetables for 2 minutes.
-
36
Add the chicken stock and bay leaf to the pan and cook for 1 hour.
-
37
After an hour, add the red beans to the pan and continue to cook, stirring occasionally, for another 1 1/2 hours.
-
38
After 11/2 hours, the beans should be slightly tender, at this point, remove the ham hock from the pan and allow to cool slightly before removing the meat from the bone.
-
39
Discard the ham hock bones and return the meat as well as 1/2 teaspoon of the salt to the pan with the red beans.
-
40
Cook the beans for an additional 30 to 45 minutes, or until the beans are tender and the stock has reduced to make a sauce-like consistency with the red beans.
-
41
Remove the bay leaf from the red beans.
-
42
To make the rice, rinse the rice grains in a fine mesh strainer under running cold water.
-
43
Place the rice in a 1-quart saucepan and add the water.
-
44
Place the pan over a medium high heat, and when the water begins to boil, reduce the heat to low and place a lid on the saucepan.
-
45
Cook the rice for 20 minutes and remove from the heat.
-
46
Allow the rice to steam for 5 minutes before removing the lid and stirring the sesame oil and cilantro into the rice.
-
47
Serve immediately.
