Boneless Braised Short Ribs Wrapped In Shiso

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More Shiso from the garden! The green and red leaf variety sure can decorate a plate.

I was surprised to find Shiso growing wild in Missouri on a recent trip. The red leaf variety showed up here, there and everywhere.





I used some lovely fermented garlic, otherwise known as black garlic, in my BBQ sauce this time. The cloves have a nice, rich, truffle/balsamic flavour to them. I highly recommend trying some. Koreans use black garlic as a health food. Black garlic is rich in antioxidants.

Here are some links to how it is made:

http://blackgarlic.com/how-its-made
http://www.ehow.com/how_5902625_make-black-garlic.html



Asian Style BBQ sauce

1/3 c. tomato sauce
1/4 c. soy sauce
3 tbsp. rice wine vinegar
3 tsp. grated ginger
2 cloves black garlic
3 tbsp. siracha
1/4 c. honey
3 tsp. brown sugar
1 tsp. worchestershire sauce

Combine ingredients in a pan and slowly heat to a lightly bubbling mixture. Brush on ribs and/or use as a dip.

I also thinly sliced the black garlic and sprinkled on top of the finished ribs. Wrap in a Shiso leaf and enjoy!


(Just a side note, Lucie made the yellow platter.)


A little garden update via images:





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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato." - Lewis Grizzard