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Aji-Beef Short Ribs with Golden Herbed Quinoa

Aji-Beef Short Ribs with Golden Herbed QuinoaFall-off-the-bone tender beef ribs braised in red wine, aji paste, garlic, onions and chunks of papaya, and served with a side of quinoa seasoned with an easy-to-make homemade annatto-flavored olive oil.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Recipe Ingredients:

3 pounds well-trimmed bone-in beef short ribs, cut into 4x2x2-inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons olive oil
1 large Spanish onion, chopped
2 tablespoons aji amarillo paste*
2 teaspoons minced garlic
1 cup dry red wine
1 large unripe papaya
1 tablespoon coarsely chopped fresh flat-leaf parsley
Coarsely chopped fresh parsley for garnish

Quinoa:
1 cup uncooked quinoa
1 3/4 cups water
1 tablespoon Annatto oil (optional)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon coarsely chopped fresh flat-leaf parsley

Annatto Oil: (optional)
2 tablespoons annatto seeds
1/4 cup olive oil

Cooking Directions:

  1. Place beef 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 (160°C).
  2. Meanwhile heat olive oil in stockpot over medium heat until hot. Add onion; 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; bring to a boil. Cover tightly and braise in 325°F (160°C) oven 1 1/2 to 2 1/2 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 papaya 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 1/2-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; stir in parsley.
  5. Skim fat from cooking liquid. Serve short ribs and papaya with sauce over quinoa. Garnish with parsley, if desired.
  6. For Annatto Oil: Heat annatto seeds in olive oil in a 1-quart saucepan over low heat 8 to 9 minutes. Oil will become deep orange in color. Cool and strain.

Makes 6 servings.

Tips:

  • 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.
  • For easier cleanup, line bottom of broiler pan (not rack) with aluminum foil.
  • Short ribs may be cooked on the stovetop. Cooking times for beef and papaya remain the same.

Nutritional Information Per Serving (1/6 of recipe): 430 calories; 19 g fat (7 g saturated fat; 8 g monounsaturated fat); 79 mg cholesterol; 251 mg sodium; 30 g carbohydrate; 3.5 g fiber; 31 g protein; 3.9 mg niacin; 0.4 mg vitamin B6; 2.9 mcg vitamin B12; 5.8 mg iron; 19.5 mcg selenium; 7.7 mg zinc.

Recipe and photograph courtesy of The Beef Checkoff.