Beans and Grains Recipes

BEEF STOCK: Made one day -ahead 5 lb Short ribs of beef
1 lg Onion skin left on
2 ea Whole cloves
3 ea Cloves of garlic
2 ea Stalk celery with leaves
1 lg Carrot
3 c Low/no sodium beef broth
VEGETABLES: 3 lg Carrots cut in 1/2 inch
-dice 2 lg Parsnips cut in 1/2 inch
-dice 2 ea Stalk celery cut in 1/2 inch
-dice 6 ea Sprigs fresh dill
1/2 lb Green beans 1 inch lengths
2 ea Leeks cut into thin strips
1/4 c Chopped parsley
1/4 c Chopped dill
Salt and pepper to taste
Place short ribs in a soup pot. Halve onions and stud with cloves. Add garlic, celery, carrot and broth. Add water to cover by 1 1/2 inches. Cook, covered, for 1 1/2 hours or until meat is tender. Remove meat, cool slightly and shred from the bones, trimming and discarding all fat. Cool meat completely. Wrap well and refrigerate until ready to use. Discard bones. Strain stock, discarding solids, and cool completely. Refrigerate overnight. Remove and discard alll the fat that has risen to the top before using. To make soup, return defatted stock to large soup pot. Add diced carrots, parsnips, celery and dill sprigs. Bring to a boil slowly. Reduce heat and simmer, covered, for 15 minutes. Bring reserved meat to room temperature. Add green beans and leeks; simmer for an additional 10 minutes. Remove dill sprigs. Add reserved meat and half the chopped parsley and dill. Season with salt and pepper; cook 3-4 minutes more to heat through. Add remaining chopped parsley and dill, then serve steaming hot.

1 pound green beans, trimmed and left whole
1 14 oz. flank steak — cut in thin strips
1 Tablespoon grated fresh ginger
1 clove garlic — minced
2 teaspoons oil
1/2 cup reduced sodium beef broth
1/4 cup creamy peanut butter
3 Tablespoons red-wine vinegar
3 Tablespoons light soy sauce
2 teaspoons dark Asian sesame oil
1 Tablespoon chopped peanuts

Cook beans in large pot boiling water until tender, about 6 minutes; drain.
Stir fry beef, ginger and garlic in hot oil in skillet 3 to 5 minutes.
Whisk broth, peanut butter, vinegar, soy and sesame oil in small bowl. Add to beef; cook until mixture boils and thickens slightly. Add beans; heat. Transfer to platter; sprinkle with peanuts. Serve.