Recipes
Premium Angus makes for premium meals
Certain seasons are well-suited to particular cuts, cooking methods and flavors. These featured recipes have at least one thing in common, though, aside from premium AngusPride® beef – they're all exceptionally delicious. Pick one, and create a meal they'll surely envy.
Aji Beef Short Ribs with Golden Herbed Quinoa
Rating
Ingredients
3 pounds well-trimmed bone-in beef short ribs, cut into 4 x 2 x 2-inch pieces
½ teaspoon salt
½ teaspoon pepper
2 teaspoons olive oil
1 large Spanish onion, chopped
2 tablespoons aji amarillo paste
2 teaspoons garlic, minced
1 cup dry red wine
1 large unripe papaya
1 tablespoon fresh parsley, coarsely chopped
Coarsely chopped fresh parsley (optional)
½ teaspoon salt
½ teaspoon pepper
2 teaspoons olive oil
1 large Spanish onion, chopped
2 tablespoons aji amarillo paste
2 teaspoons garlic, minced
1 cup dry red wine
1 large unripe papaya
1 tablespoon fresh parsley, coarsely chopped
Coarsely chopped fresh parsley (optional)
Instructions
1. Place short ribs on rack in broiler pan so surface of beef is 4 to 5 inches from heat. Broil 18 to 20 minutes 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 onions; cook and stir 2 to 3 minutes or until tender. Stir in aji paste and garlic. cook and stir 1 minute. Add ribs and wine, and bring to a boil. Cover tightly and braise in 325°F oven 1 ½ to 2 ½ hours or until beef is fork-tender. 3. Thirty minutes before beef is done, peel papaya and cut into 1-inch pieces, reserving 1 heaping tablespoon seeds. Add papaya, reserved seeds and 1 tablespoon parsley to stockpot; continue braising, covered, 18 to 20 minutes or until papaya is tender. 4. Meanwhile, prepare quinoa. Place quinoa in lightly oiled 2 ½-quart saucepan. Cook and stir over medium heat 2 minutes 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 minutes or until all liquid is absorbed. Remove from heat. Let stand 5 minutes. Fluff with a fork, and stir in parsley. 5. Skim fat from cooking liquid. Serve short ribs and papaya with sauce over quinoa. Garnish with parsley, if desired.
Photo and recipe courtesy of The Beef Checkoff.