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Recipes
Sweet Soy Braised Beef with Gingery Mashed Squash

Oven Roasting

Sweet Soy Braised Beef with Gingery Mashed Squash

20 min prep

120 min cooking

Serves 6

Difficulty 2/5

Instead of the typical rice or mashed potato side dish, these flavourful ribs are served on a bed of the mashed squash that’s been seasoned with fresh gingerroot. To round out the dish, serve with a green vegetable, such as baby bok choy.

Ingredients

3 lb (1.5 kg) thick-cut Boneless Beef Simmering Short Ribs (about 6) Salt and fresh ground pepper ⅓ cup (75 mL) EACH soy sauce, sake or mirin and beef broth 2 cloves garlic 1 small onion, halved and sliced ⅓ cup (75 mL) thickly sliced gingerroot 2 tbsp (30 mL) packed brown sugar 2 tsp (10 mL) cornstarch mixed with 2 tsp (10 mL) cold water Gingery Mashed Squash Salt 4 cups (1 L) peeled cubed butternut squash 2 tsp (10 mL) finely chopped gingerroot 2 tbsp (30 mL) butter, melted Fresh ground pepper and ground nutmeg

Get Ingredients

Directions

1. Trim fat from meat, if desired. Pat dry with paper towel. Season all over with salt and pepper to your taste. Heat oil over medium-high heat in enamelled cast-iron roaster or Dutch oven. Brown beef, in batches, for about 10 minutes or until browned all over. Transfer to a plate. Drain off fat from pot. 2 . Add soy sauce, sake, beef broth, garlic, onion, sliced gingerroot, brown sugar and ⅓ cup (75 mL) water to pot. Bring to a simmer, scraping up brown bits from bottom of pot. Return beef and accumulated juices to pot, turning ribs to coat with sauce. 3. Cover and cook in a preheated 325˚F oven for 1½ to 2 hours, turning ribs after 1 hour, until meat is fork-tender. 4. Gingery Mashed Squash: Meanwhile, bring a large saucepan of water to a boil over high heat. Season water with salt. Add squash and gingerroot; reduce heat and boil gently for 10 to 15 minutes or until tender. Drain well and return to pot. Mash, mixing in butter, until smooth. Season with salt, pepper and nutmeg to taste. Keep warm. 5. Transfer ribs to a plate using a slotted spoon. Skim fat from sauce. Bring to a simmer over medium heat. Gradually whisk cornstarch mixture into sauce; simmer stirring, for 2 to 3 minutes or until slightly thickened and glossy. Spoon Gingery Mashed Squash onto serving plates, arrange with ribs on top and ladle sauce over ribs.

Tip

For added texture, garnish short ribs with toasted sesame seeds.

How to Cook It

Oven Roasting

Cuts Used in This Recipe

Sweet Soy Braised Beef with Gingery Mashed Squash

Beef Short Rib

Thick-Cut Boneless Simmering Short Ribs

Short Rib Boneless

Simmering Boneless Short Ribs

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.