【Sake braised short-ribs with a green wreath】Jay’s Hacco-licious Recipes vol.25


Jay Asanuma is a formally trained chef, certified holistic health coach, and runs an organic fermented foods business in New York. As a long time researcher of fermented (hacco) foods, Jay will share his delicious hacco recipes for you to try at home.

Sake braised short-ribs with a green wreath

【Sake braised short-ribs with a green wreath】Jay’s Hacco-licious Recipes vol.25


Sake braised short-ribs
・1kg Short-ribs
・3pcs garlic
・2pcs carrot
・Few stems thyme
・1tsp whole black pepper
・1tsp sea salt
・2pcs cinnamon sticks
・3pcs star anis
・2tbsp tomato paste
・1tbsp oil
・1cup sake
・2cups beef broth

Garnish(green wreath)
・Brussel sprouts
・Pea sprouts


Sake braised short-ribs
1. Cut short-ribs between the bones. Peel and cut carrot in appropriate size. Cut garlic in the middle for half.
2. Salt, pepper on the short-bibs then sauté in the high heat pan for color.
3. Take short-ribs out, and add garlic, spices, and carrot, sauté lightly.
4. Put all the ingredients in a pot, then add sake, beef broth.
5. Simmer for about two hours. Check and up side down sometimes.

Garnish(green wreath)
1. Peel Brussel sprouts, cut pea sprouts, herbs.
2. If necessary, season with salt, pepper, lemon juice, olive oil

Jay’s note

Actuary, braised shot- bibs is a winter dish. However, it’s quite chilly days here in New York.
Still nice to enjoy warm food. So I added bunch of spring greens surround braised short-bibs.

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