Speaking of radishes, there are many folk proverbs about health preservation, such as "Eat radishes in winter and ginger in summer, and you won't need a doctor's prescription," and "Radishes are better than ginseng." These all refer to white radishes grown in winter. White radishes can clear heat, regulate qi, aid digestion, and balance internal heat. Beef ribs are rich in high-quality protein, trace elements, and minerals. Combining the two creates a nutritionally complete and delicious dish, perfect for a warm and comforting winter meal. Eating according to the seasons is the wisdom of our ancestors. While there are more and more out-of-season ingredients now, we should try to choose fresh, seasonal foods whenever possible. Regardless of the pros and cons, the taste alone is vastly different. Take white radishes, for example; their white and tender appearance in winter is simply delightful. When the weather gets cold, I crave something warm. This is a home-style dish I've made countless times, and today, on the Great Cold day, I'm recording it here.
Materials
A must-eat dish in winter - Braised beef ribs with white radish: recipe steps
Wash the beef ribs with warm water and put them into a pot of cold water.
After boiling, remove from the water.
Rinse thoroughly with warm water again.
The meatiest beef ribs are the most satisfying.
Ingredients.
Add all ingredients except cilantro and white radish to the electric pressure cooker.
The amount of water should not exceed that of beef ribs.
Add all the seasonings.
Select the appropriate mode, and my electric pressure cooker will finish in 45 minutes.
This is what it looks like after stewing. Pressure cookers don't absorb much water when stewing, so the amount of water is about the same as at the beginning. You can add more broth to stew radishes, or you can save some to add to noodles.
Transfer the rib meat and broth to a clay pot. Add as much as you need. Let any excess cool, then freeze. To use next time, thaw slightly beforehand; it's just as delicious and convenient as stewing radishes.
Cut the white radish into thick slices or chunks, as long as they are of uniform size. Slices cook faster. Cover and bring to a boil, then reduce to a simmer (10 minutes for thick slices, 15 minutes for large chunks).
Radishes taste best when they are cooked thoroughly and slightly soft.
You can add chopped green onions or cilantro at the end; my family likes to add more cilantro.
Tips for making a must-eat dish in winter: Braised beef ribs with white radish
1. Adjust the saltiness according to your own taste, adding more or less soy sauce and salt. You'll be adding white radish later, so taste the soup before deciding whether to add more salt. My family likes the radish flavor to be mild, so we usually don't add salt. 2. If you choose beef ribs with less meat, you can add some beef brisket to stew together if you prefer more meat.
