Wednesday, January 19, 2011

FAIL: Braised Beef Ribs with Fermented Black Beans

Tonight's dinner wasn't such a success- not bad, but not what I was hoping.  I usually use a jarred garlic black bean sauce from Lee Kum Kee when I braise beef ribs, adding ginger and some chicken stock to round out the flavors.  This time around I was hoping to emulate the flavors of the jarred sauce on my own because I can't help but be suspicious of the MSG content in there.

No success = no recipe, but I'll detail the process none-the-less.  Chopped onion; about a quarter cup Chinese fermented black beans; six garlic cloves, minced; two thai chili peppers, finely chopped...

chopped onions, minced garlic, fermented black beans, thai chili peppers

Deglaze the pan with a half a cup of dry sherry and a quarter cup of tamari soy sauce.  Add ribs and then add stock to cover.  I think there was my fatal flaw- I used water and not stock.  Stupid me.  I could have just added salt to remedy the problem, but I always feel like that's just cheating.  Ugh.  Whatever.  Braise for 2-3 hours.  It was super tender and the flavors were alllllmost right.  I also didn't have any ginger.  Next time... next time...

braised beef rib fail, garlic brussel sprouts and carrots


  1. when in doubt... add butter. and sugar.


  2. we still have tons of butter from the holidays. omg.