Korean Braised Short Rib Stew

• 4 lb short ribs
• 1 bunch scallions - trim and rough chop
• 1 1/2 cup soy sauce
• 1 onion - rough chop
• 1/2 cup garlic cloves peeled (approx. 2 head)
• 1/2 cup sugar
• 1/2 cup mirin
• 1/2 cup orange juice
• 1/2 cup apple juice
• 1/2 lb shitake mushrooms - stems reserved, halved or quartered
• 1 cup peeled chestnuts - jarred or boiled/roasted shelled
• 1 cup taro (about 3“ piece) - peeled and cut into chunks (optional)
• 2-3 carrots - peeled and cut into chunks
• 1 cup butternut squash - peeled and cut into chunks (1/2 squash)
• 2 med sweet potatoes - peeled and cut into chunks
• 3 potatoes - peeled and cut into chunks
• 1 loaf bread

1. Put short ribs into a bowl, cover with water. Drain, and discard water. Repeat twice. Remove from bowl and score across the top in diagonal slashes. Return to the bowl, and rinse again. Dry.
2. In blender or food processor, combine the scallions, soy sauce, ginger, onion, garlic, sugar, mirin, orange juice and apple juice, then pulse to puree. Add a little water if needed to combine.
3. Put the pureed sauce in a large pot or Dutch oven with cover. Add 3 cups of water and stir to combine. Bring to boil, add the ribs and 1 potato, and simmer with the pot covered.
4. Cook the ribs for 2 1/2 hr over low heat. Add the vegetables, replace the cover and simmer for another 30 min. until the vegetables are tender.
5. Serve with rice in bowls. Serve bread on side to sop juice.

Serves: 6-8      Total cook time: 3 1/4 hours.
Source: NYT 11/03/2013