Aji-Beef Short Ribs with Golden Herbed Quinoa
Courtesy of The Beef Checkoff
Servings: 6
Prep Time: 25 Min.
Cook Time: 2 Hr.
Prep Time: 25 Min.
Cook Time: 2 Hr.
What you need:
* 3 lb. well-trimmed bone-in beef short ribs, cut into 4 x 2 x 2 in. pieces
* 1/2 tsp. salt
* 1/2 tsp. pepper
* 2 tsp. olive oil
* 1 large Spanish onion, chopped
* 2 Tbsp. aji amarillo paste
* 2 tsp. minced garlic
* 1 c. dry red wine
* 1 large unripe papaya
* 1/4 c. coarsely chopped fresh parsley
* coarsely chopped fresh parsley
Quinoa:
* 1 c. uncooked quinoa
* 1 3/4 c. water
* 1 Tbsp. Annatto oil, recipe follows (optional)
* 1/4 tsp. salt
* 1/4 tsp. pepper
* 1 Tbsp. coarsely chopped fresh parsley
* 1/2 tsp. salt
* 1/2 tsp. pepper
* 2 tsp. olive oil
* 1 large Spanish onion, chopped
* 2 Tbsp. aji amarillo paste
* 2 tsp. minced garlic
* 1 c. dry red wine
* 1 large unripe papaya
* 1/4 c. coarsely chopped fresh parsley
* coarsely chopped fresh parsley
Quinoa:
* 1 c. uncooked quinoa
* 1 3/4 c. water
* 1 Tbsp. Annatto oil, recipe follows (optional)
* 1/4 tsp. salt
* 1/4 tsp. pepper
* 1 Tbsp. coarsely chopped fresh parsley
What to do:
1. Place beef short ribs on rack in broiler pan so surface of beef is 4 to 5 in. from heat. Broil 18 to 20 min. or until browned, turning once. Season with salt and pepper. Reduce oven temperature to 325°F.
2. Meanwhile heat olive oil in stockpot over medium heat until hot. Add onion; cook and stir 2 to 3 min. or until tender. Stir in aji paste and garlic; cook and stir 1 min. Add ribs and wine; bring to a boil. Cover tightly and braise in 325°F oven 1-1/2 to 2-1/2 hrs. or until beef is fork-tender.
3. Thirty min. before beef is done, peel papaya and cut into 1-in. pieces, reserving 1 heaping Tbsp. seeds. Add papaya, reserved seeds and 1 Tbsp. parsley to stockpot; continue braising, covered, 18 to 20 min. or until papaya is tender.
4. Meanwhile prepare quinoa. Place quinoa in lightly oiled 2-1/2-quart saucepan. Cook and stir over medium heat 2 min. or until toasted and just starting to change color. Add water, Annatto Oil, if desired, salt and pepper; bring to a boil. Reduce heat; cover and simmer 12 to 15 min. or until all liquid is absorbed. Remove from heat; let stand 5 min.. Fluff with a fork; stir in parsley.
5. Skim fat from cooking liquid. Serve short ribs and papaya with sauce over quinoa. Garnish with parsley, if desired.
* Annatto Oil (optional): Heat 2 Tbsp. annatto seeds in 1/4 c. olive oil in 1-qt. Saucepan over low heat 8-9 min. Oil will become deep orange in color. Cool and strain.
* This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
* Cook's Tip: Use the internet to easily locate ethnic or hard-to-find foods when specialty markets are not nearby as many ingredients may be available via mail order.
Recipe Courtesy of The Beef Checkoff
2. Meanwhile heat olive oil in stockpot over medium heat until hot. Add onion; cook and stir 2 to 3 min. or until tender. Stir in aji paste and garlic; cook and stir 1 min. Add ribs and wine; bring to a boil. Cover tightly and braise in 325°F oven 1-1/2 to 2-1/2 hrs. or until beef is fork-tender.
3. Thirty min. before beef is done, peel papaya and cut into 1-in. pieces, reserving 1 heaping Tbsp. seeds. Add papaya, reserved seeds and 1 Tbsp. parsley to stockpot; continue braising, covered, 18 to 20 min. or until papaya is tender.
4. Meanwhile prepare quinoa. Place quinoa in lightly oiled 2-1/2-quart saucepan. Cook and stir over medium heat 2 min. or until toasted and just starting to change color. Add water, Annatto Oil, if desired, salt and pepper; bring to a boil. Reduce heat; cover and simmer 12 to 15 min. or until all liquid is absorbed. Remove from heat; let stand 5 min.. Fluff with a fork; stir in parsley.
5. Skim fat from cooking liquid. Serve short ribs and papaya with sauce over quinoa. Garnish with parsley, if desired.
* Annatto Oil (optional): Heat 2 Tbsp. annatto seeds in 1/4 c. olive oil in 1-qt. Saucepan over low heat 8-9 min. Oil will become deep orange in color. Cool and strain.
* This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
* Cook's Tip: Use the internet to easily locate ethnic or hard-to-find foods when specialty markets are not nearby as many ingredients may be available via mail order.
Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 430; Total Fat: 19g; Saturated Fat: 7g; Cholesterol: 79mg; Total Carbs: 30g; Fiber: 4g; Protein: 31g; Sodium: 251mg;