Recipe: Marinated Miami Short Rib with Quinoa and Pickle Salad & Cumin Roasted Carrots

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It’s beautiful outside today so I decided to make something that feels like spring to me. Luckily the good people at The Butcher of Kingsville cut a hell of a short rib and I was thinking a little outside the box. So today I have you a sweet, smokey, spicy treat that takes you from Korea, to mexico and then to the south of France, all one one plate. Want to challenge me on these flavours working together? Try it first.

The Ribs

Ingredients:

2 lbs of Miami Cut Beef Short Ribs*

2 tbs soy sauce

1 ts Sriracha Sauce

1 tbs maple syrup

1 tbs grainy mustard

Half a bottle of Ale

Sea Salt

Black Pepper

Directions:

In a large ziplock bag place your meat. In a mixing bowl mix together the soy sauce, syrup, sriracha, mustard and beer. When the mixture is integrated pour into the bag and allow the marinade to do it’s magic on the beef for about 30 minutes. Then on a very hot grill flash the short ribs for about 1 minute on each side and you have spectacularly delicious and addictive short ribs.

The Salad

Ingredients:

1 cup of quinoa

1.5 cups of chicken stock

1 Chili Negro or Ancho Chili

1 tbs maple syrup

1 ts of grape seed oil

2 Serrano chilis (deseeded, cored and julienned)

1 small Cucumber (half in chop, halved)

1 cup pickle juice**

1 ts dill

1 tbs olive oil

Directions:

In a pot on medium low heat add your grape seed oil and toast your chile negro for about three minutes. This will allow the oil and thus the quinoa to take on the deep smokey flavour of the pepper. Then add your quino, maple syrup and stock and heat on medium/high heat it should take about ten or fifteen minutes for the quinoa to cook. During this time in a bowl mix you cucumber, Serrano chili, pickle juice and dill. Throw that in the fridge and allow the fresh pepper and cucumber pickle for about 20 minutes.*** Once the quinoa is cooked put it in a mixing bowl and throw it in the freezer for 7 or 8 minutes to cool it down quickly. Take your cucumber/Serrano mixture and add some olive oil and mix. Using a ring mold put your cold quinoa down on the plate, the quinoa should sit up nicely then top with the cucumber/Serrano/pickle juice/olive oil blend.

The Carrots

Ingredients:

Carrots

Cumin

Olive Oil

Sea Salt

Pepper

Directions:

In a mixing bowl toss the carrots in the oil, cumin, salt and pepper. Then throw those carrots on a very hot grill for about 10 minutes until tender. It’s that easy.

*Thin slices of short rib also known as Kalbi, Galbi, Korean Short Ribs, and flanken.

**There is a use for the pickleless jar in the back of your fridge…You’re Welcome!

***This allows the veggies to take on a little bit of that pickling but also stay very fresh.

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