Za'atar-Rubbed Beef Short Ribs and Cornmeal Bowl
Autor: Andrii M.
- Biała kapusta1 główka225 kcal
- Kapusta pekińska1 główka144 kcal
- Kasza kukurydziana71 g237 kcal
- Liście limonki kaffir1 pęczek16 kcal
- Marchew1 szt.25 kcal
- Przyprawa pięciu smaków8 g30 kcal
- Smalec24 g216 kcal
- Sól4 g0 kcal
- Trybula1 pęczek7 kcal
- Zioła prowansalskie7 g23 kcal
- Żeberka wołowe311 g544 kcal
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Cajun-inspired comfort food: tender beef short ribs paired with carrot, white cabbage and napa cabbage and cornmeal, finished with kaffir lime leaf and chervil and a hit of herbes de Provence and chinese five spice. 1. Pat the beef short ribs dry and season with salt, herbes de Provence and chinese five spice. 2. Heat lard in a heavy pan and roast the beef short ribs until it develops a deep golden crust, about 22 minutes. 3. Add carrot, white cabbage and napa cabbage to the pan and cook until just tender, stirring in kaffir lime leaf and chervil for fragrance. 4. Cook the cornmeal separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.