Yesterday was a grey drizzly day, perfect for braising.

I'd bought a packet of short ribs at the farmers' market on Saturday. I
browned them well on all sides and removed them from the pan. The
accumulated fat was poured off, then I deglazed with mirin and dark soy
sauce. A couple chunked onions and a sliced mandarin were added, then the
beef was added back in. The pot was covered and went into a 250°F oven for
an hour and a half. The meat was served with steamed broccoli and white
rice.

This was a kind of teriyaki beef. The bitterness of the mandarin peel was a
nice counterpoint to the sweetness of the mirin, and the broccoli went very
well with it.

(The poured-off fat went onto the dog's dry food. She had a GREAT day!)

Bob