Korean-Style Braised-Short-Rib Stew

Name: Korean-Style Braised-Short-Rib Stew
Yield: 4
Ingredients: 4 pounds short ribs; 1 small bunch scallions, trimmed and roughly chopped; 1 ½ cups soy sauce; ¼ cup fresh ginger, peeled and chopped; 1 small yellow onion, roughly chopped; ½ cup garlic cloves, peeled (approximately 2 heads); ½ cup sugar; ½ cup mirin; ½ cup fresh orange juice; ½ cup apple juice; ½ pound shiitake mushrooms, stems reserved for another use, halved or quartered if large; 1 cup jarred, peeled chestnuts; 1 cup taro, peeled and cut into large dice (about a 3-inch segment); 1 cup carrots, peeled and cut into large dice (about two carrots); 1 cup butternut squash, peeled and cubed (about half a squash)

Korean-Style Braised-Short-Rib Stew was pinched from <a href="http://cooking.nytimes.com/recipes/1015300-korean-style-braised-short-rib-stew" target="_blank">cooking.nytimes.com.</a>

INGREDIENTS

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4 pounds short ribs

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1 small bunch scallions, trimmed and roughly chopped

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1 ½ cups soy sauce

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¼ cup fresh ginger, peeled and chopped

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1 small yellow onion, roughly chopped

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½ cup garlic cloves, peeled (approximately 2 heads)

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½ cup sugar

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½ cup mirin

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½ cup fresh orange juice

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½ cup apple juice

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½ pound shiitake mushrooms, stems reserved for another use, halved or quartered if large

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1 cup jarred, peeled chestnuts

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1 cup taro, peeled and cut into large dice (about a 3-inch segment)

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1 cup carrots, peeled and cut into large dice (about two carrots)

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1 cup butternut squash, peeled and cubed (about half a squash)

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