1. Use paper towel to pat all sides of the short ribs dry. Season with salt & pepper. 2. Heat olive oil in large pot over medium-high heat. Add the seasoned short ribs & brown on all sides. 3. Add ...

Set noodles aside on a lined sheet pan or other clean surface, spreading them out slightly (it’s OK to mound them up a bit, just be gentle). Repeat with the remaining dough sheets. 7.

4 cups beef or chicken broth, heated 2 pounds small carrots, peeled and cut in 2- or 3-inch lengths of roughly equal thickness 1 medium leek, white and tender green parts, cut in 1-inch dice ...

Cover pot, and simmer until beef is meltingly tender but slices remain intact, 2 hours to 2 hours, 30 minutes. Season with additional light soy sauce, if desired. Remove cheesecloth, and discard.

Simple Beef & Carrot Tzimmes | Meat Serves: 4-6 (depending on what else you’re serving) 1.5 pounds (700 grams) stew meat or boneless flanken 2 onions, sliced in thin half-rounds 2 pounds carrots, ...

Rice noodles with thinly sliced flank steak and broccolini. 2 teaspoons plus 1/4 cup soy sauce, divided, plus more to serve. 2 teaspoons plus 2 tablespoons dry sherry or Shaoxing wine, divided ...

For Technique and Tradition 1915 Lanzhou Hand Pulled Noodles. It was the noodle show that brought me into this brightly lit box of a restaurant in the Kips Bay neighborhood of Manhattan.