I absolutely love bean sprouts. Love them. I can enjoy them raw. Or in a stir-fry, vegetarian or meat-eater style. I enjoy them sauteed with sesame oil or ponzu; I so enjoy them when they are wrapped in eggrolls or spring rolls. They are also wonderful in kimchi dishes.
Every way I've tried them, I've been satisfied.
On this particular evening, I slow cooked beef shank in chicken broth along with onion and garlic along with a few pieces of anise.
But first, I seared the meat, having seasoned it with cumin, garlic salt and onion powder. Then they went into the pot of broth for about 1.5 hours.
Toward the end of cooking, I added the carrots. Meanwhile, I chopped up the cabbage and, drizzled with a tiny bit of olive oil and dried parsley, put it into the fridge until the meat was prepared.
Served over raw bean sprouts and the raw cabbage, this was a wonderful, hearty meal. And I was so pleased that, given the length of time the meat cooked, the marrow melted into the mix, creating a rich, deep flavor.
No comments:
Post a Comment