On Dec 14, 4:35 am, "Bob Terwilliger" >
wrote:
> 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.

Sounds good. I wonder if hoisin sauce would also have worked with the
mandarin. -aem