March Madness continues at the Gryphon Sports Bar - DC News FOX 5 DC WTTG

March Madness continues at the Gryphon Sports Bar

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Who's your pick when it comes down to who will dominate the Sweet Sixteen?

FOX 5’s Holly Morris visited the Gryphon Sports Bar in the northwest as March Madness continues!

Online:

thegryphondc.com

From The Gryphon: Chef Joseph Evans' Korean Braised Short Rib Taco

1. Make the Kimchi base

3 tbsp kosher salt

3 tbsp granulated sugar

1 medium head of napa cabbage

Remove the brown edges from the cabbage, then quarter and slice. Sprinkle generously with the salt and sugar mixture. Place in a pan, cover and refrigerate overnight.

2. Prepare the Kimchi sauce

3/4cup whole garlic

3/4 cup fresh ginger peeled and sliced

1/4 cup soy sauce

1/4 cup fish sauce

1/2 cup Korean chili flakes

2 tsp jarred salted shrimp

1 cup julienned carrots

1 cup of 1" pieces chopped scallions

Place the garlic and ginger in a food processor; pulse till finely chopped. Add the soy sauce, fish sauce, Korean chili flakes and salted shrimp, and purée until the mixture is smooth.

Combine the cabbage, sauce, carrots and scallions in a bowl, and refrigerate overnight. Mix and serve.

3. Cook the short ribs

6 thick cut bone in short ribs (seasoned w/ salt and pepper)

1 pear sliced

2 tbsp soy sauce

2 tbsp rice wine

1 tbsp chili paste. (Sambal)

1 dried guajillo chili

4 slices of peeled ginger

1 qt. beef broth

Preheat oven to 300 degrees. In a dutch oven, sear the meat on all sides. Add the pear, soy sauce, rice wine, chili paste, guajillo chili, ginger and beef broth. Bring to a simmer, then cover and cook in 300-degree, preheated oven for three hours.

Allow the meat to cool in the braising liquid. Then, remove the bone and slice into quarter-inch segments. Sear the meat in a hot-oiled saute pan until brown. In the same pan, turn off the heat, wipe out the oil and heat the tortillas on both sides.

4. Assemble the tacos

Spread the Sriracha mayo (equal parts mayo and Sriracha) down the middle of the tortilla. Fill with short rib meat and top with the prepared kimchi. Garnish with cilantro and queso cotija to finish.

On Mar 27, 2013, at 4:02 PM, Dannia Hakki wrote:

For the kimchi

3 tbsp kosher salt

3 tbsp granulated sugar

1 medium head of napa cabbage

Brown edges removed, quartered and sliced

Generously sprinkle with the salt and sugar mixture. Place in a pan, cover and refrigerate over night

The sauce for kimchi

3/4cup whole garlic

3/4 cup fresh ginger peeled and sliced

1/4 cup soy sauce

1/4 cup fish sauce

1/2 cup Korean chili flakes

2 tsp jarred salted shrimp

1 cup julienned carrots

1 cup of 1" pieces chopped scallions

Place the first two ingredients in a food processor and pulse till finely chopped.

Add the next four ingredients and purée till all is incorporated

Place the cabbage that has say overnight in a bowl with carrots, scallions and the sauce.

Mix till all ingredients are incorporated.

For the short ribs

6 thick cut bone in short ribs (seasoned w/ salt and pepper)

1 pear sliced

2 tbsp soy sauce

2 tbsp rice wine

1 tbsp chili paste. (Sambal)

1 dried guajillo chili

4 slices of peeled ginger

1 qt. beef broth

In a Dutch oven sear the meat on all sides.

Once the meat is seared add all of the ingredients.

Bring to a simmer, cover and cook in a 300 degree oven for 3 hrs.

Once the meat is finish cool in the braising liquid.

When cooled pull the meat out of the liquid, remove the bone and slice in quarter inch slices.

Sear the sliced meat in a hot oiled sauté pan till browned.

In the same pan turn off the heat and wipe out the oil and heat the tortillas on both sides.

Spread the mayo down the middle of the tortilla and lay the meat on top.

Top with the prepared kimchi, cilantro and queso cotija.

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