| RECIPE: | ACHIOTE BRAISED SHORT RIBS | ||||
| YEILD: | APPRX. 5 DINNER SIZE PORTIONS | ||||
| INGREDIENTS | |||||
| 7-8 | LBS. | BONELESS BEEF SHORT RIBS (CHOICE GRADE OR HIGHER) | |||
| 4 | OZ. | SHERRY WINE VINEGAR (or red wine vinegar) | |||
| 4 | OZ. | SHERRY WINE | |||
| 1 | OZ. | BEEF BASE* | |||
| 2 | OZ. | ACHIOTE PASTE** | |||
| 32 | OZ. | ORANGE JUICE | |||
| 1/2 | CUP | BROWN SUGAR | |||
| 1/2 | GALLON | WATER | |||
| 1 | TBLSPN | CUMIN | |||
| 1/2 | TBLSPN | DRIED OREGANO | |||
| 1 | EACH | ONIONS, ROUGH CHOP | |||
| 1 | BUNCHES | CELERY, ROUGH CHOP | |||
| 7 | CLOVES | GARLIC | |||
| 1-1/2 | CUPS | SEASONED FLOUR (GRANULATED GARLIC, KOSHER SALT, BLACK PEPPER) | |||
| 4 | OZ. | CANOLA OIL | |||
| PROCEDURES | |||||
| ROUGH CHOP CELERY, ONIONS AND GARLIC AND PLACE IN THE BOTTOM OF ROASTING PAN. DREDGE THE RIBS IN SEASONED FLOUR AND SEAR BOTH SIDES IN HOT OIL TO CREATE A GOLDEN BROWN CRUST. PLACE RIBS EVENLY ON TOP OF THE MIREPOIX(Celery, Onions, Garlic) IN THE PANS. IN A LARGE STOCK POT, ADD THE SHERRY WINE AND VINEGAR AND REDUCE BY 1/3. ADD THE BEEF BASE AND ACHIOTE PASTE TO 1 GALLON OF WATER AND WHISK TOGETHER UNTIL EVERYTHING IS DISSOLVED. ADD THE LIQUID AND ALL REMAINING INGREDIENTS TO THE POT AND BRING TO A BOIL. TURN DOWN AND SIMMER FOR 30 MINUTES. LADLE THE LIQUID OVER THE SHORT RIBS, COVER TIGHTLY WITH FOIL AND COOK AT 3OO DEGREES FOR 6 HOURS***. ONCE THE RIBS ARE OUT OF THE OVEN, REMOVE THEM FROM THE PAN. STRAIN OUT THE REMAINING LIQUID, ADD BACK TO A SAUCEPOT, ADJUST THE SEASONING AND TASTE, THICKEN SLIGHTLY WITH A CORN STARCH SLURRY AND USE THIS SAUCE TO LADLE OVER THE RIBS AFTER PLATED. | |||||
*Beef Base is a powder found and most grocers
**Achiote Paste is made from the Annato seed and can be found a many Mexican markets or specialty food stores
***Begin checking for doneness after 4 hours, may take longer depending on your oven