Recipe courtesy Chef Thomas Naylor of Wahi Aina, Waimea Valley
Located in the heart of the North Shore, Waimea Valley has been a wahi pana (“celebrated place”) that is considered a sacred space. Today, Waimea Valley celebrates Hawaiian culture and history by inviting kamaaina to experience the wonders of the area. With more than 5,000 tropical and native plants, along with cultural and historical sites, this botanical garden is a must-see.
Waimea Valley’s annual pass program will allow you to visit throughout the year to learn about conservation efforts, native forest restoration and native species preservation. The annual pass provides a special discount for kamaaina, $30 (individual) or $60 (two adults and up to six children).
To learn more about Hawaiian culture and conservation or sign up for an annual pass, visit waimeavalley.net Opens in a new tab.
Kimchi Braised Short Ribs
Ingredients:
• 1 medium onion, cut into 1-inch pieces
• 1 large carrot, cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1 bunch scallions, chopped
• 1 (2-inch) piece ginger, sliced
• 8 cloves garlic, smashed
• 2 pounds boneless beef short ribs, thick cut into 3-inch pieces
• 2 tablespoons corn starch
• 2 tablespoons vegetable oil
• 2 tablespoons gochujang (Korean chile paste)
• 1/2 cup tamari
• 2 cups low-sodium beef broth
• 1/4 cup brown sugar
• 2 tablespoons rice wine vinegar
Directions:
In a 9-by-13-inch baking pan, place vegetables, scallions, ginger and garlic. Coat beef with cornstarch. In a nonstick skillet, heat oil on medium-high, and brown beef on all sides. Transfer to a baking pan with vegetables.
In a medium bowl, whisk together gochujang, tamari, broth, sugar and vinegar; pour over beef; add enough water to cover bottom third of the meat. Tightly cover pan with foil.
Bake for 2-2 1/2 hours at 350 degrees, ~ ipping the beef over halfway through. Serves 4.
Approximate nutrient analysis per serving: 1100 calories, 90 g fat, 37 g saturated fat, 170 mg cholesterol, greater than 2500 mg sodium, 30 g carbohydrate, 3 g ˚ ber, 18 g sugar, 40 g protein.
Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.
Hawaiian Electric features a variety of community-shared recipes through “The Electric Kitchen.” Get more cooking ideas online at hawaiianelectric.com/recipes.
