Tag: beef
Korean Short Ribs (LA Galbi)
Korean Short Ribs (LA Galbi)
LA Galbi gets it‘s name from the city where Korean immigrants settled into and used this cut of beef ribs. Koreatown in Los Angeles just happens to be my favorite place to get the best Korean food in the U.S. Bulgogi Hut in Koreatown has great all you can eat beef short ribs that you can grill yourself table side.There are 2 different cuts of short ribs; flanken and English cut. English cut are cut into large single bone chunks and are best for slow cooking. Flanken cut short ribs are thinly cross cut across the whole 3-4 bone short rib. 1/3”-1/2” is the ideal thickness for grilling and broiling the ribs. Unless you have a bandsaw in your kitchen, you will have to ask your local butcher to cut them for you like this. Fortunately, just about every Asian market will already have the short ribs cut this way, prepackaged and ready to go.Making the marinade is really simple. If you aren’t able to find asian pears, you can substitute a green apple. The short ribs will need to marinate for at least 8 hours. Overnight is even better and will give more flavor to your short ribs. There are 2 options in cooking your short ribs. Typically, the short ribs are grilled over a charcoal grill. If you don’t have a grill, they can be broiled in the oven. Regardless of how you cook them, they will take 4-5 minutes a side, depending on the thickness. Once they are finished cooking, garnish them with toasted sesame seeds.
Equipment
- charcoal grill
- chimney starter
- charcoal
Ingredients
- 3 lbs beef short ribs 1/2” thick, flanken cut
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup sugar
- 1/4 cup rice wine
- 2 tbsp honey
- 2 tbsp sesame oil
- 1/2 Asian pear grated
- 1/2 medium onion grated
- 6 garlic cloves minced
- 1 tbsp ginger grated
- 1 tsp black pepper
Garnish
- sesame seeds
Instructions
- Mix all of the marinade ingredients together.
- Marinate the short ribs in a gallon sized freezer bag for 8 hours, preferably overnight.
- Let your charcoal get gray in your chimney starter. Pour into the grill in a single layer and place on the grate. Place the short ribs directly over the charcoal.
- Grill for 4-5 minutes a side.
Skirt Steak Kabobs
Skirt Steak Kabobs
I absolutely love skirt steak. I used to sell a ton of it at my meat counter back in my butcher days. What most people don’t know is that there are 2 different types of skirt steak: inner and outer. They are both apart of the diaphragm muscle. I’m very partial to outer skirt steak. Having eaten a shit ton of both, I think that outer is significantly more tender and has better flavor. Even if it’s cooked well done, it still cuts like butter. The yogurt marinade in this skirt steak kabob recipe acts as a tenderizer and doubles as a sauce. The skirt steak should marinade for at least 4 hours, preferably overnight for optimal flavor and tenderness. Whether you grill or broil the kabobs, they will take 5 minutes a side. Serve on pita with cucumber slices and the extra sauce.
Ingredients
- 1 1/2 lbs skirt steak
- 1 lb plain Greek yogurt
- 2 green onions chopped
- 1/4 cup cilantro chopped
- 6 garlic cloves minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1 tsp salt
Instructions
- Mix together all of the marinade ingredients. Save half of it for later.
- Cut the skirt steak into 1 1/2” wide pieces. Add to the marinade. Marinate for at least 4 hours, preferably overnight.
- Turn on the oven’s broiler. Position the rack 6” from the broiler. Skewer 3-4 pieces of skirt steak on a soaked kabob skewer.
- Broil for 5 minutes a side. Let rest.
Meatballs with Saffron Rice
Meatballs with Saffron Rice
Do you like meatballs? I like meatballs. These particular ones are of Persian cuisine; browned then simmered in a saffron tomato sauce; served over saffron rice. These meatballs do not contain egg or breadcrumbs, so they are a little denser, but still tender.
Ingredients
- 1 lb ground beef
- 1/2 medium onion grated
- 2 tsp ground saffron dissolved in 1/2 cup warm water
- 2 tsp turmeric
- 2 tsp black pepper
- 2 tbsp vegetable oil
- 4 tbsp tomato sauce
- 3 tbsp parsley chopped for garnish
Instructions
- Dissolve 2 tsp of ground saffron in a 1/2 cup of warm water.
- Add half of the saffron liquid to the ground been, grated onion, turmeric, salt, and pepper.
- Mix thoroughly.
- To get perfectly even sized Meatballs, I use a small cookie dropper. Once the meatball mix is portioned out, roll them into balls. You should yield 2 dozen meatballs.
- Heat up cooking oil in a large skillet over medium heat. Brown the meatballs for 5 minutes.
- Pour in the rest of the saffron water. Cover and simmer on low heat for 10 minutes.
- Stir in the tomato sauce. Turn the heat to medium high and simmer for 5 minutes, letting the sauce thicken.
- Serve over saffron rice. Garnish with chopped parsley.
