Italian Meatloaf

Savory and satisfying, this recipe makes a lot. Modified from a recipe broadcast on Cook's Country (PBS TV).

Sauce
1 T olive oil
1/4 c thin garlic slices
1 28-oz can crushed tomatoes
1 15-oz can tomato sauce
1/4 t red pepper flakes
1/4 teaspoon table salt

Meatloaf

1 sleeve saltines

3/4 c whole milk

2 large eggs

1 lb lean ground beef

1 lb sweet Italian sausage, removed from casing

2 oz (1 c) grated Parmesan cheese

1 t granulated garlic

1 t dry oregano

1/2 t table salt

1/4 t ground black pepper

3 T chopped fresh basil

Heat the oil in 3-quart saucepan over medium to 350 F. Add the garlic slices and cook until lightly browned, about 1 minute. Stir in the rest of the sauce ingredients, bring to a fast simmer, and cook for 5 minutes. Set aside covered, to keep warm. Adjust oven rack to middle position and heat oven to 400 F. Treat a 9 X 13-inch baking dish with cooking spray. Place saltines in large zip-lock bag, seal bag, and crush saltines to fine crumbs with rolling pin or a heavy pan. Whisk milk and eggs in large bowl and stir in the crumbs. Let the mixture stand for about 5 minutes and then whisk it to form a smooth paste. Add beef, sausage, Parmesan, and the seasonings and mix with your hands until thoroughly combined. Transfer beef mixture to the prepared baking dish. Wet your hands, then shape into 9 X 5-inch rectangle. The top should be flat and meatloaf should be about 1-1/2 inches tall. Pour sauce over the meatloaf. Cover the dish with aluminum foil and place on a rimmed baking sheet to catch any spills. Bake until meatloaf registers 160 F in the middle, about 65 to 75 minutes. Remove from oven, uncover, and rest it for 15 minutes. With 2 spatulas, lift the meatloaf onto a cutting board. With a flat spoon, remove excess grease from the sauce. Cut the meatloaf into 1-inch slices, return them to the sauce, and garnish with the basil. Yields about 8 servings.

Dry Marinade for Pork

Developed over the course of many years. Chops, roasts, ribs, braises all benefit.

2 T kosher salt
2 t fennel seeds
2 t sage
1 t dry thyme
1 t peppercorns
1 t granulated garlic
1 t paprika
1/2 t red pepper flakes
1 t corn starch

Add the components to a spice grinder and process until finely powdered. Store in a shaker jar tightly covered, in the dark. Use about 1 teaspoon for each pound of raw pork rubbed on all surfaces. After seasoning, bag the meat and hold for up to 24 hours below 40 F.

Pork Loin Roast, Sous Vide Method

Sous Vide Roast Pork Loin

Prepared according to the procedures recommended by son Ben. The dry rub is mine. 

about 1.5 lb pork loin
about 3 T vegetable oil

Dry Rub

2 T kosher salt
2 t granulated garlic
2 t fennel seed
1 t dry thyme
1 t peppercorns
1 t paprika
1 t sage
1 t dry rosemary

Process the above ingredients in a spice grinder about 20 seconds until fine, and store in an air-tight container. Lightly rinse the pork loin and dry thoroughly with paper towels. With a sharp knife cut away most of the fat cap. Rub all the surfaces with the spice mixture, using 1 tablespoon of dry rub per pound (15 ml per 450 g). Prepare a water bath fitted with a heating circulator set to 137 F (58 C). Put the meat in a twist-tie plastic bag and force the air out by the displacement method. The thin wall facilitates squeezing the air out. Tie a tight knot at the top of the bag taking care not to let air back in. Lower the bag into the water gently. Add hot tap water, if needed, to bring the level to the maximum permitted by the circulator. Cover the pot with plastic wrap to limit evaporation. Process for 4 hours. When the time is up, remove the roast from the bag and reserve the juice rendered during cooking. Dry the surface thoroughly. Heat a stainless skillet over medium high, add the oil, and then the roast. Brown it on all sides, turning with tongs. Pour the reserved drippings over the meat. Slice thinly and serve.

No-Knead Sandwich Bread

No-Knead Loaf Has a Soft Crumb

Isolate and bake. COVID Inspired. April 3, 2020.
Adapted from https://www.youtube.com/watch?v=XIxAWabmkbc

250 ml warm water + 150 ml cool water
1 t active dry yeast
1 T sugar
2 t kosher salt
525 g all-purpose flour plus extra for dusting
1 T vegetable oil

In a large bowl, add warm water (110 F, 43 C), sugar, salt, and sprinkle on yeast. Stir slowly with a stick or spoon handle. After 5 minutes, add the cool water. Stir in the flour, and when incorporated, add the oil, turning the dough over a few times to combine. Cover with plastic film and proof 4 hours in a warm place (about 80 F, 27 C). An oven with the light on is ideal. With the stick, degas, pull, stretch, and fold the dough, sprinkling flour on the outside to prevent sticking. Tip it into a greased 5x9 metal loaf pan and cover with plastic film. Proof a second time for about another hour, until dough rises an inch above the rim. Brush the top generously with olive oil, and bake in a preheated 400 F (200 C) oven for 40 minutes or until top is browned. Turn the loaf out onto a wire rack and let cool before slicing.

Beef Shank Braised in Red Wine with Root Vegetables

Developed March, 2020. This hard-to-find, economical cut was purchased at La Superior Carniceria, a Mexican supermarket in Durham during an OLLI 'Foodie Field Trip, an activity now on hold until the pandemic is brought under control.

Beef Shank Braised in Red Wine with Root Vegetables

4 cross-cut beef shanks
1 large onion sliced through the root into eighths
2 ribs celery, cut obliquely into large pieces
4 carrots, roll-cut into large pieces
1 T minced garlic
3/4 c red wine
1/4 c ketchup
2 T tomato paste
2 c hot beef stock
2 bay leaves
8 peppercorns
3 allspice berries
2 T paprika, divided
1 lb thin-skinned potatoes, quartered lengthwise

Preheat oven to 340 F. Salt shanks well, dust both sides with flour, and snip the outside fascia to prevent curling. Arrange meat in the bottom of a covered roaster and top with vegetables, wine, ketchup, spices, and stock. Dust generously with paprika. Roast 25 minutes. Turn meat and vegetables, cover, lower heat to 315 F, and roast for 30 minutes.  Turn, add the potatoes, dust with paprika, and continue roasting covered until the meat is fork tender, about another hour. Replace water as it's lost. Variations: Omit potatoes and serve over egg noodles, or substitute beef cheek or shoulder for shank.

No-Knead Bread in a Dutch Oven

This fail-proof recipe is a direct knockoff of one published by Mark Bittman in the NY Times Cooking section. I assert that placing this useful recipe outside the NYT paywall is fair use, as justified by the present National Emergency. Follow this recipe and virtually anybody can bake a loaf of delicious bread from flour, yeast, water and salt.

3 cups (385 g) all-­purpose or bread flour, more for dusting
1⁄4 t instant yeast
1-1⁄4 t salt
1-5/8 c (385 g) water
Cornmeal as needed  

Step 1

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest about 18 hours, at room temperature, about 70 degrees. Dough is ready when its surface is dotted with bubbles.
Step 2 
Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 15 minutes.
Step 3
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a plain cotton towel with flour or cornmeal; put dough seam side down on towel and dust with more flour or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
Step 4
At least a half-hour before dough is ready put a 6- to 8-quart covered pot (cast iron, enamel, Pyrex or ceramic) in the oven and preheat to 450 ºF (230 ºC). When dough is ready, carefully remove HOT pot from oven. Remove the top towel, lift the dough from below the bottom towel and turn the dough into the pot, seam side up. Shake HOT pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and return to oven for 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is nicely browned. Cool on a rack. Yields a 1-1/2 lb (680 g) boule with a firm crust and a tender crumb.

Italian-Style Meatballs

Developed January, 2020 as a versatile component of many dishes. Dishes like spaghetti and meatballs, or, in a crusty roll topped with a spicy sauce, or, in a soft bun topped with caramelized onions, or as appetizers on a buffet come to mind.

1 slice white bread, finely diced
milk to cover the bread crumbs
2 T olive oil, divided
1 c onion, finely diced
1 lb 85% lean ground beef
1 egg, beaten
2 t minced garlic
1 t salt
1/2 t ground black pepper
1/4 t crushed red pepper
1 t dried Italian herb mixture
1 T grated Parmesan cheese

Cover the crumbs with milk and stir to form a smooth paste and set aside. Slowly fry the onions in a tablespoon of the olive oil in a small skillet until soft and translucent. Set aside to cool. In a large bowl, gently mix the meat with a large fork until it is broken up. Work the moist bread, beaten egg, garlic, and the seasonings into the meat, one addition at a time. When the sautéed onions are cool, fold them in, and chill the mixture for 30 minutes to firm up. Heat a heavy stainless-steel skillet over medium-high and add the olive oil. When shimmering, form meatballs, about 1-1/4 inch (3 cm) in diameter by rolling between your two palms. Rinsing your hands with cold water as you work helps form balls. Add each to the hot oil as you make them, and fry about 6 minutes after the last one was added. Shake the pan to loosen them as they cook but let them brown. With a spoon and spatula, turn to brown on the other side. Remove and cover for later use.

Leg of Lamb Roasted with Potatoes and Garlic

Developed December, 2019. Adapted from a method shown by Ira Garten on Food Network TV.

Roast Lamb with Potatoes and Garlic

5 to 6 lb (2.5 kg) boneless leg of lamb, tied or netted
1/4 c (half stick) butter
2 T fresh rosemary leaves, finely minced
2 T kosher salt, divided
1/2 T coarsely ground black pepper
3 T minced garlic
4 lb (2 kg) yellow or red potatoes, whole or quartered, skins on (omit for keto)
1/4 c olive oil
8 garlic cloves, unpeeled

An hour before roasting, rinse and dry the roast. Place it in a large roasting pan. Melt the butter in a small bowl in the microwave, stir in half the salt and the other seasonings and spread all over the top of the roast and let stand at room temperature. Preheat the oven to 450 F (230 C) and position the rack to midway. In a large bowl, combine the potatoes and unpeeled garlic cloves, the oil, half the salt, and mix well. Surround the roast with the potatoes and place in the oven uncovered. Roast for 75 to 90 minutes, until the internal temperature reaches 135 F (60 C). Tent with aluminum foil and let rest 15 minutes. Cut thin slices horizontally along the roast. Arrange on a platter with the roast potatoes. Serves 10 or more. Roast asparagus are a good side dish.

Oven-Braised Country-Style Beef Chuck Ribs

Developed January, 2019. This cut, sometimes called 'country-style beef ribs' has recently appeared in local markets. It brings a rich beefy flavor, tenderness, and some connective tissue for unctuous mouthfeel.

1-1/2 lb boneless beef chuck ribs
4 T vegetable oil, divided
flour
salt
2 T tomato paste
4 large carrots, peeled, cut lengthwise, and quartered
2 large parsnips, peeled, cut lengthwise, and quartered
1 medium yellow onion, sliced through poles
6 oz large mushrooms, quartered
1 T minced garlic
1-1/2 lb green cabbage. cut into wedges, or 2 c cauliflower florets
3/4 c dry red wine
2 bay leaves
5 peppercorns
2 allspice berries 
about 2 cups beef stock

Heavily salt the meat strips and dust with flour. [Hint: Flour in a shaker jar is useful for this and related purposes.] Heat half the oil over medium high in a large Dutch oven with a tight-fitting cover until it shimmers. Carefully add the beef strips. Fry, turning as it browns on all sides. Preheat oven to 325 F (160 C). Add the tomato paste, and then the vegetables in stages, adding oil and salt as needed, frying between additions. When all except the cabbage have been added and heated through, stir in the garlic, spices, and wine. Cook until reduced by two-thirds. Add enough stock to half cover the meat. Cover and roast about 90 minutes, turning every 30 minutes, until almost cooked. Add the cabbage or cauliflower, return to the oven, and roast until cabbage is tender, about 30 minutes. Serve in bowls over boiled egg noodles or steamed rice if desired. Alternatively, add 8 ounces of prepared potato gnocchi with the cabbage or cauliflower.

Oven-Braised Beef Chuck Ribs

Beef Chuck Ribs with Egg Noodles

Developed January, 2018. This hard-to-find cut sits next to the short ribs. Although it is less expensive it is just as flavorsome. In this recipe, a homemade BBQ sauce furnishes the braising liquid.

2 4-rib racks beef chuck ribs
1 c Durham-Style BBQ sauce
GP seasoning and rub
8 oz egg noodles

Preheat oven to 325 F. Rinse and dry the meat. Trim away any loose fat or tissues and cut into two-rib sections.  Season both sides generously (1 tablespoon per pound) and place into a dutch oven. Pour the sauce over the meat, turning with tongs to cover. Roast covered, turning occasionally, until meat is fork tender, about 3 hours. Boil the noodles for two minutes less than package calls for. Drain the noodles, stir them into the pot, and return to the oven for 10 minutes to absorb flavor and finish cooking. Serves four. Sauteed spinach makes a good side. Variation: Include par-boiled green cabbage wedges with the noodles. Extend cooking time as needed until they are tender.

Five-Spice Braised Chicken Wings

Braised Wings on a Small Plate

Developed by Ben in March, 2013. Slow braising in a flavorsome Asian-style sauce creates a finger-licking dish.

12 wings, cut into segments, discard tips
about 2 t five-spice powder
about 2 T corn starch
2 T vegetable oil, divided

Sauce

1/2 c soy sauce
1/2 c rice wine or dry white wine
1/2 c water
4 T Shao Shing rice wine
4 T oyster sauce
6 T sugar
chili sauce to taste (optional)

2 sliced scallions (garnish)

Wash and dry wing segments. Toss with five-spice powder to lightly cover the wings, and set aside for 30 minutes. Sprinkle lightly with corn starch, and toss to coat. Heat a tablespoon of oil in a 12-inch skillet over medium, and brown the wings on both sides. Do not crowd the pan. You may need to fry two batches. Mix the sauce ingredients. Combine both batches in the skillet and pour sauce over the wings. Cover and simmer for 20 minutes. Uncover and gently simmer, occasionally turning the wings until sauce thickens and glazes the wings. Garnish with scallions and serve with steamed rice. Variation: Serve as small-plate appetizers without rice.

Pork Shoulder Braised with Apples and Onions

Developed December, 2017. A hearty roast that pairs pork with apples, onions, and warm spices to yield a dish with complex flavors, sweet, savory, and aromatic.

6 lb pork shoulder, bone in
6 T General Purpose Dry Rub
vegetable oil
2 medium apples, cored, cut into wedges
2 medium onions, sliced through poles
2 t dry thyme
1 t fennel seed
1 t ground coriander
1 t ground cumin
2 bay leaves
1 t ground black pepper
1 T brown sugar (if apples are tart)
3/4 c white wine
about 1-1/2 c chicken stock

Score fat cap on 1/2 inch grid, after cutting off excess. Work dry rub well into all sides of the roast. Wrap in plastic and refrigerate 8 to 24 hours. Blot dry, and brown well on all sides in oil in a large Dutch oven over medium-high heat. Remove and cover to keep warm. Preheat oven to 325 F (160 C). Add sliced onions and apples to the pan, adding more oil if needed. Cook until softened, about 6 minutes. Add the seasonings, and when fragrant, add white wine and reduce by two-thirds. Return meat to pot, add stock to half cover the roast. Cover the pot, bring to a simmer, and transfer to the oven on a middle shelf. Baste occasionally, and roast until "fall off the bone" tender, about 2-1/2 hours. Internal temperature will be about 210 F (about 98 C). Tent the roast with aluminum foil and set aside to cool. To prepare the pan gravy, strain out the apples and onion and return  with de-fatted pan juices to the roasting pan. Use an immersion blender to turn into a smooth natural gravy. When the roast is cool, carve out the bone (shoulder blade). Cut the de-boned roast across the grain into thick slices. Serve with pan gravy. Steamed rice, turnip greens, roasted vegetables, and braised cabbage make good sides.

Arroz con Pollo

Most cuisines have a fondness for their version of chicken and rice, and all are delicious. This approach to the Mexican classic is modifed from Cooks Country TV recipe. Developed September, 2017.

1 c fresh cilantro leaves and stems, chopped

1 c onion, chopped, divided

1 Cubanelle or Anaheim pepper, stemmed, seeded, and chopped (3/4 cup)

5 garlic cloves, coarsely chopped

1 t ground cumin

2 T lemon juice

salt and pepper

3 lbs (about 6 to 8) chicken thighs, trimmed

1 T vegetable oil

2 c medium-grain rice, rinsed

1/2 T ground coriander

1/2 T ground achiote (annatto)

3 c chicken stock

1/4 c pimento-stuffed green olives, halved

2 T capers, rinsed

2  bay leaves

½ c frozen peas, thawed in cold water, drained

Adjust oven rack to middle position and heat oven to 350 degrees. Process cilantro, 1/2 cup onion, Cubanelle, garlic, and cumin in food processor until finely chopped, about 20 seconds, scraping down bowl as needed. Transfer mixture to a bowl. Pat chicken dry with paper towels and season well with salt and pepper. Heat oil in Dutch oven over medium heat until shimmering. Add chicken to pot skin side down and cook without moving it until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, 7 to 9 minutes longer. Transfer chicken to plate. Pour off all but 2 tablespoons fat from pot and heat over medium heat until shimmering. Add remaining 1/2 cup onion and cook until softened, 3 to 5 minutes. Stir in rice, coriander, and achiote powder and cook until edges of rice turn translucent. Stir in broth, olives, capers, bay leaves, chopped aromatics, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, scraping up any browned bits. Nestle chicken into pot along with any accumulated juices and bring to vigorous simmer. Cover, transfer to oven, and bake for 20 minutes. Transfer pot to wire rack and let stand, covered, for 15 minutes. Discard bay leaves, fluff rice with fork and stir in peas. Serves 4 to 6.

Cabbage, Potatoes, and Onions Braised in Corned Beef Stock

 

Red Cabbage, Golden Potatoes, & Pearl Onions

Developed December, 2016. After steaming a corned beef brisket, a very flavorsome liquid is left that captures the spice, herbs, and meatiness of the beef. This dish exploits this rich liquor to braise the vegetables that complete the meal.

small head of red cabbage, cut into eighths through the poles
1-1/2 lbs (680 g) yellow potatoes (Yukon Golds™, for example), cut into 1 inch (2.5 cm) pieces
8 oz (225 g) frozen pearl onions, thawed

Bring the steaming liquid reserved from preparing the corned beef to a slow boil. Add the cabbage, potatoes, and water sufficient to cover. Adjust heat to a slow boil and simmer 12 minutes. Add thawed onions. Cook another 6 minutes. With a slotted spoon or spider, move vegetables to a platter and serve with slices of corned beef. Serves four.

Kosher-Style Deli Corned Beef

Developed July, 2016. The usual method of preparing corned beef brisket by simmering for many hours with cabbage, carrots, onions, and potatoes produces a satisfying meal but does not yield a product like the juicy tender meat stacked up on rye bread in a kosher-style corned beef sandwich. What is the delicatessen secret? Very simple, don’t boil, steam!

2 to 3 lb corned beef brisket (point cut is preferred but flat cut is more commonly sold)
spice packet

Remove the meat from its wrapping but do not rinse. Arrange, with the fat cap uppermost, in the insert of a steamer pot or directly on the stainless-steel basket in an improvised steamer. Sprinkle the spices from the enclosed packet evenly on the upper surface. Start the steamer with about a half inch of water, leaving room for the ample fluid that will be released from the meat as it cooks. Adjust the heat to maintain slow steaming, restoring water as needed. Steam 3 hours or until a carving fork penetrates easily. Let cool, covered in steamer. To serve, slice thinly across the grain, removing and discarding the ample fat. Reheat slices in a steamer as needed.

Hummus

Developed February, 2016. This tasty spread of chickpeas and sesame has nourished millions over the millennia. Those two foodstuffs were among the earliest crops raised by early people of the Fertile Crescent, and remain tasty, nourishing, and versatile food over wide parts of the globe to the present day.

8 oz dry chickpeas
1/2 t baking soda
2 garlic cloves, crushed
1/4 c tahini (sesame paste)
1/3 c lemon juice
1 t ground cumin
1⁄2 t salt
1/4 c extra virgin olive oil

Rinse the dry chickpeas in a colander, transfer to a bowl, cover with water, add baking soda, and soak for 10 to 12 hours, stirring occasionally. Rinse well, drain, transfer to a three-quart saucepan, cover with water, bring to a fast simmer. Cook gently, covered, for 90 minutes, stirring occasionally. Check for doneness by squeezing a pea. If it breaks easily and is not gritty, they are done. Drain, reserving the cooking liquid and transfer peas to a food processor. Add sufficient liquid to blend. Blend until smooth, about four minutes on low speed. Add salt, garlic, tahini, cumin, and lemon juice with the processor running on low speed. Increase speed to high, and blend until creamy, adding cooking liquid as needed. Adjust the seasoning, and stir in the oil. As the hummus it cools, it will thicken, so aim for the runny side while it’s warm. Store tightly covered in the refrigerator. Yields about 28 ounces.

Laura's Italian Wedding Soup

Lacinato kale (source: Park Seed)

Developed January, 2016 by Laura on a cold winter day. Comes together quickly using frozen meatballs. Lacinato kale (also known as Italian or black kale) has been cultivated since Roman times. It gives Italian soups such as this and minestrone their special character. Its sturdy texture stands up to cooking.

4 T olive oil
1 large white onion, chopped
1 large scallion, chopped
2 large carrots, cubed
2 ribs celery, chopped
1 T garlic, minced
8 oz mushrooms, sliced
1 bunch of Lacinato kale, rinsed, stems removed, cut into 2 inch pieces
1 t dry oregano
1 t dry thyme
2 bay leaves
6 c chicken stock
4 oz small pasta, uncooked
1 lb frozen cooked meatballs, homemade or commercial
salt, pepper, and lemon juice to taste

Heat the oil over medium heat in a heavy Dutch oven. Add the onion, scallion, carrot, celery and garlic, and a teaspoon of salt. Cover, lower heat, and sweat until they soften, about six minutes. Add the mushrooms, oregano, and thyme, and continue cooking a few minutes more. Stir in the stock, bay leaves, and meatballs. Cover and simmer 30 minutes. Remove the bay leaves, stir in the kale. Cook five minutes. Add the pasta, and cook until the kale is tender and the pasta is al dente, 7 to 10 minutes more. Adjust seasoning. Serves six as a main course. Pair with crusty bread.

Candied Sweet Potatoes

Recorded Fall, 2015. Family recipe used for decades. Baking in the skin rather than boiling keeps out water and concentrates the flavor and sugars, and is more easily controlled.

3 large sweet potatoes
3 T (50 g) butter
1/4 c (50 ml)  brown sugar
1/4 c (50 ml) water
2 t (10 ml) lemon juice
1 t (5 ml) ground cinnamon
salt and pepper
1/2 c (125 ml) walnut pieces

Choose sweet potatoes that are straight and uniform in width. Prick potatoes all over with a fork to release steam and microwave on high (@1250 W) until just soft, about 12 minutes, but do it in steps since they cook quickly toward the end. They will emit steam and juice when done, but don’t overcook. Texture should be soft but not mushy. Alternatively, bake the potatoes directly on the rack at 325 degrees F (165 C). When cool, peel off the skins, slice lengthwise and then into 3/4 inch thick (~2 cm) half-rounds. Heat the butter, sugar, and water in a medium non-stick skillet, stirring to form a syrup. Arrange the potato slices in the hot syrup, add the cinnamon, nuts and lemon juice and cook slowly uncovered, until tender, about 30 minutes, replacing water as it’s lost. Cover and keep warm until serving. Serves 6 to 8.

Pork Ribs Steamed in Black Bean, Garlic, and Ginger

Developed February, 2015 from a recipe in ‘Chinese Cookery Secrets’. Steamed foods never dry out.

1 lb (450 g) pork spare ribs, cut into 1 inch (2.5 cm) pieces
2 t (10 ml) corn or tapioca starch
1/2 t (3 ml) sugar
1 T (15 ml) fermented black beans (dou-chi, 豆豉) soaked in water and drained
1 large garlic clove
1 t (5 ml) grated fresh ginger root
2 T (30 ml) soy sauce
1 t (5 ml) dark sesame oil
pinch crushed red pepper
toasted sesame seeds or shredded green onions (optional garnish)

Place the ribs in large shallow bowl, sprinkle on the corn starch and sugar, toss to coat evenly. Mince the black beans, garlic, and ginger together, combine with the meat, along with other ingredients. Toss until the ribs are evenly coated. Spread in a single layer in the bowl and steam for 40 minutes, until tender. Combine the ribs and sauce and garnish as desired. Serves 3 or 4 as part of a Chinese meal.

Slow-Braised Crock Pot Beef Ribs

Developed August, 2013 by Laura. Beefy, savory, tender.

3 lbs lean center-cut beef ribs
1/4 c bacon fat (or other oil)
1 large onion, sliced
4 cloves garlic, chopped
1-1/2 c mellow red table wine
1/4 c soy sauce
1/8 to 1/4 c brown sugar, depending on desired sweetness
1 t salt
1 t ground black pepper

Remove membrane, scrape away excess fat, and cut ribs apart. Heat fat in a large, heavy skillet (cast iron is ideal) over medium heat. Sauté ribs on all sides until browned.  Remove ribs to crock pot, and add onion and garlic to skillet and sauté until translucent.  Transfer onion and garlic to crock pot on top of the ribs. In a bowl, mix the remaining ingredients and pour over ribs. Cook covered in crock pot on high for 3-1/2 hours.  Reduce heat to low for another hour or until tender.  Serve on bed of wide egg noodles.