Soy Braised Short Rib With Lo Mein, Crystallized Mustard, and Fuji Apple Salad

By west757

Ingredients

• For the lo mein:
• 4 pounds short ribs, seasoned with salt to taste
• 1/4 cup canola oil
• 2 leeks, chopped
• 1 Spanish onion, peeled and hopped
• 1 stalk celery, stem removed and chopped
• 2 tablespoons white miso
• 1 cup soy sauce, light
• 1 cup mirin
• 1/2 cup sake
• 5 sprigs thyme
• 1 bay leaf
• Water or chicken stock, just enough to cover the meat in a pot
• For the mustard
• 1/4 cup Chinese mustard powder
• 2 tablespoons sugar
• 1/4 cup water
• 2 tablespoons rice vinegar
• 4 pieces bok choy, cut in half (celery may be substituted)
• 2 scallions, cut on the bias
• 1 finger chili, cut in thin slices
• 6 ounces lo mein noodles, blanched, then tossed lightly with canola or other oil
• 1/4 cup liquid from the braising pot
• 1 green apple, diced
• Sprinkle of micro or regular cilantro

Details

Servings 2
Adapted from philly.com

Preparation

Step 1

1. To prepare the meat, using a Dutch oven or other heavy pot, heat 1/4 cup of oil, then sear the short rib in the pot until golden brown on both sides. Remove the meat and set aside.

2. Caramelize the leeks, onion, and celery in the pot. Add miso, soy sauce, mirin, sake, thyme, bay leaf, and the meat. Cover with water or stock and cook on medium-low for two to three hours, until a fork can penetrate the meat easily, or the meat is falling off the bones. Remove the short ribs and set aside.

4. Meanwhile, prepare the mustard: In a bowl, mix the mustard, sugar, water, and vinegar and set aside to put atop the short ribs.

5. To prepare the lo mein, put just a bit of canola or other oil in a pan and saute the bok choy, scallions, and chili slices. Add the blanched lo mein noodles and the braising liquid, and cook for about 2 minutes, until hot.

6. Serve the noodles in a bowl and top with the short rib. Top the ribs with the mustard mixture and garnish the plate with diced apples and the cilantro.