Special Diets

Aji-Beef Short Ribs with Golden Herbed Quinoa

• From: National Cattleman's Beef Association

Ingredients

• 3 pounds well-trimmed bone-in beef short ribs, cut into 4 x 2 x 2-inch pieces

• 1/2 teaspoon salt

• 1/2 teaspoon 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 parsley leaves

• Parsely for garnish, if desired

• Quinoa:1 cup uncooked quinoa

• 1-3/4 cups water

• 1 tablespoon Annatto Oil, recipe follows (optional)

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 tablespoon coarsely chopped fresh parsley

Directions

• 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.
• 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 oven 1-1/2 to 2-1/2 hours or until beef is fork-tender.
• 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.
• 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.
• Skim fat from cooking liquid. Serve short ribs and papaya with sauce over quinoa. Garnish with parsley, if desired.