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| | | |  | | | Cook’s Tip: Aji amarillo paste is available in Hispanic markets. One finely minced frozen aji amarillo, yellow mirasol or one-half habañero pepper may be substituted for aji paste. For less heat, remove seeds and ribs from peppers.
Cook’s Tip: Annatto seeds, also called achiote, are small, hard, dark-red seeds from the annatto tree and are available in Hispanic markets. They are ground and used in spice pastes or dry rubs and impart a mild earthy flavor and golden to orange color to foods. If unavailable, 1/4 teaspoon turmeric may be substituted for the annatto oil to add golden color to the quinoa.
Cook’s Tip: Short ribs may be cooked on the stovetop. Cooking times for beef and papaya remain the same.
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.
Cook’s Tip: For easier cleanup, line bottom of broiler pan (not rack) with aluminum foil.
To Make Annatto Oil: Heat 2 tablespoons annatto seeds in 1/4 cup olive oil in 1-quart saucepan over low heat 8 to 9 minutes. Oil will become deep orange. 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. | |  |
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Aji-Beef Short Ribs with Golden Herbed Quinoa
1-3/4 to 2-3/4 hours
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Ingredients: |
| 3 |
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pounds well-trimmed bone-in beef short ribs, cut into 4 x 2 x 2-inch pieces |
| 1/2 |
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teaspoon salt |
| 1/2 |
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teaspoon pepper |
| 2 |
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teaspoons olive oil |
| 1 |
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large Spanish onion, chopped |
| 2 |
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tablespoons aji amarillo paste |
| 2 |
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teaspoons minced garlic |
| 1 |
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cup dry red wine |
| 1 |
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large unripe papaya |
| 1 |
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tablespoon coarsely chopped fresh parsley leaves |
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Coarsely chopped fresh parsley |
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Quinoa: |
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| 1 |
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cup uncooked quinoa |
| 1-3/4 |
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cups water |
| 1 |
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tablespoon Annatto Oil, recipe follows (optional) |
| 1/4 |
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teaspoon salt |
| 1/4 |
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teaspoon pepper |
| 1 |
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tablespoon coarsely chopped fresh parsley |
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Instructions: |
| 1. |
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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. |
| 2. |
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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. |
| 3. |
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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. |
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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. |
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Skim fat from cooking liquid. Serve short ribs and papaya with sauce over quinoa. Garnish with parsley, if desired. |
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| Makes 4 to 6 servings |
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| | | | | Nutrition information per serving: 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. |
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