Monday, January 7, 2013

Kimchee Brined Beef Short Ribs & Chicken

Beef short ribs in about a quart of Kimchee brine.
I have a gallon sized jug that I keep my kimchee in, and it can take some time to eat my way through it. The other week I noticed it was running pretty low, so I went to Rainbow to pick up some napa cabbage (plus a couple carrots and a nice big stick of daikon root).

Rinse your napa cabbage, dry it and add the old kimchee, plus carrots, plus daikon, plus garlic and onions and lots of pepper flakes and fish sauce and soy. All the salt will sweat lots of liquid out of the vegetables.

But you don't want to leave your cabbage sitting in its own brine forever. I like to damp-pack my kimchee, and that means I have a good amount of left-over liquid.

I like to brine short ribs (in this case 3lbs) in the reserved brine (in this case, about 1 quart) for 24 hours. I added 1/4 cup of soy sauce and 1/4 cup of molasses.

Reserve the left over liquid and if you don't plan to re-use it (eg, brine something else), freeze it. The brine is great for poultry or pork, and you can use it one more time before throwing it out.

Jug O' Kimchee.
Kimchee Braised Beef Short Ribs:
  • 3 lbs beef short ribs (marinated for 24 hours or at most 36 hours).
  • 3-4 stalks of celery, cleaned and cut in half lengthwise.
  • 1/2 large yellow onion, cut into radial slices.
  • 1 8oz bottle of Mexi-Coke (or an organic, sugar cane or cane syrup cola).*
  • Water to "cover".
Preheat oven to 250ºF.

Remove ribs from brine and pat dry. Sear on all sides on high-heat in a large cast-iron high sided lidded pan (eg, Lodge #9) and set aside.

Reduce heat. Arrange celery and onions in a bed at the bottom of the pan. Brown slightly. Return ribs to pan and add cola and enough water to bring water level "up to the shoulders" of the ribs.

Cover with lid and transfer to over. Braise at 250ºF for the first two hours, then reduce to 175ºF and continue braising for 6-8 hours.

* Yes, I used Coca-cola, shame on me. Also good is root beer, "Dr Pepper" (or Mr Pibb) and any Jamaica style ginger beer.

Check this out!

Can you dig it?
Kimchee Braise BBQ Chicken:
  • 1 2 1/2, 3lbs chicken brined overnight in kimchee brine mixture, extra water, salt and sugar as needed to cover in a tall, lidded plastic container.
  • 1 tbsp animal fat, schmaltz or bacon grease.
  • 1 tbsp Everglades Poultry Seasoning. (Optional, contains MSG).
  • 3-4 stalks of celery, cleaned and cut in half lengthwise.
  • 1/2 large yellow onion, cut into radial slices.
  • 1/4-1/3 cup BBQ sauce.
  • 1/2 beer.
Preheat oven to 350ºF.

Remove chicken from brine and discard brine. Spatchcock the chicken. Pat chicken dry. Dust with Everglades Seasoning.

Sear chicken in a hot cast-iron pan (Lodge #9!) on all sides in hot animal fat.

Remove and arrange vegetables, reducing heat. Add 1/2 beer. Replace chicken and smother top of chicken with BBQ sauce.

Cover with lid and cook for 1 hour at 350ºF.

Remove cover and return to oven at 475ºF for 20-30 minutes or until nice and brown.

My roommate assures me that this is "the best chicken she's ever tasted."