The dish’s name is from a hilarious description of the Chinese Fire Dragon, which I am and whose year we celebrate this year: Force and power are the symbols attributed to the Dragon. There is a decidedly exotic air about Dragon people, especially among the women, who fairly exude sexuality. Indeed, whether male or female, Dragons are libidinous and score quite a hit with the opposite sex.
The dish itself celebrates the first day of Spring by recalling a favorite barbecue recipe (Sweet and Sticky Chicken Wings) and turning it into a stew, all to christen a newly-bought Dutch oven (our first!). (Recipe below)
This dish is sweet, rich, and has a unique blend of tastes. Garlic lends to the wine as ginger lends to the soy. East meets west? More like wine invades Sesame Shortribs if you ask me! Either way the result is an unconventional preparation of a classic cut of beef. Great to make when you have a leftover bottle of vino. Mangia!
5-6 pieces beef short ribs
1 onion, quartered
1 head garlic, peeled and cut in half
3 cups dry red wine
1/2 cup soy sauce
5 tablespoons sugar
10 oz pack cremini mushrooms, washed and sliced
enoki mushrooms and scallions (garnish)
Sear meat on all sides on high heat until brown. Stir in garlic, ginger and onion, then saute until soft. Add wine, soy and sugar and simmer on low, covered for about three hours or until tender, stirring occasionally.
When tender, add mushrooms and simmer medium heat until mushrooms are cooked, about ten minutes. Serve over rice or vegetables, and an enoki scallion garnish (optional).