Ming Tsai

Recipes

Directions

1.Season the short ribs with sea salt and fresh black pepper, be rather generous.
2. Coat the bottom of a Dutch oven with canola and place over high heat.
3.Place the beef into the hot pan.
4.Turn the meat often, carefully allowing each piece to brown before removing from the pan. 
5.Remove the beef from the pan and add the onions, rock candy, garlic and ginger.
6.While stirring constantly, allow the onions to cook until mahogany in color.
7.Then add the beef back to the pot along with the star anise, cranberries and broth.
8.Allow the liquids to come to a boil before reducing the heat.
9.Allow to simmer until the meat is fork tender and nearly falling off the bone.
10.Once the beef has cooked, remove and cover in a dish, while reducing the pan liquids until they coat the back of the spoon.
11.Season the beef with salt and pepper to taste.