Pimento Grain

the recipes of a nomadic Jamaican

Tag: beef

Reverse Seared Short Rib

Roasted short rib, ready to be carved

Roasted short rib, off the grill and ready to be carved

I made my first and last corned beef brisket last year for St. Patrick’s Day. My husband, the expert on all things meat, and our guests were pleased with it but I was completely unable to get over the strong saltiness. I decided that I need a decade-long break from the dish, so this year I roasted a boneless short rib instead. I served it with the requisite spuds and cabbage for a meal so remarkable that the traditional corned beef was forgotten.

I ‘accidentally’ bought boneless short ribs – I see absolutely no point in the existence of boneless ribs but I didn’t read carefully enough so these ended up in the fridge. I had planned to make a tri-tip from the freezer but since the ribs were bought fresh, they won a spot on the St. Patrick’s Day spread. I used the reverse sear method which is possible using a conventional oven but I decided it would have been more fun to do this on my Big Green Egg barbecue. The recipe calls for green onion or scallion powder; you can use twice the amount of chopped fresh green onions instead. I made my own green onion powder by dehydrating the tops of onions from my summer garden. If you can find some, you must try it – it’s a very potent dimension of one of my absolute favorite seasonings. That being said, any good beef rub will work excellently.

1. In a small bowl, mix together a paste of:

2 tsps grapeseed oil (or other neutral cooking oil)

2 Tbsps green onion powder 

1/2 tsp desiccated onion flakes

1/2 tsp ground ginger

1/2 tsp thyme leaves

1/2 tsp demerara sugar

1/2 tsp red pepper flakes

1/2 tsp ground ginger

1/2 tsp garlic powder

3/4 tsp salt

Combine these spices with a little oil for a delicious beef rub

Combine these spices with a little oil for a delicious beef rub

2. Rub paste generously on

2-3 lbs boneless beef short ribs

3. Seal and refrigerate for at least an hour, preferably overnight.

4. Preheat oven or grill to 225 – 250°F. If using a barbecue, be sure to place the short ribs in the ‘cool’ or indirect zone.

The boneless short rib on the raised grid of my Big Green Egg

The boneless short rib on the raised grid of my Big Green Egg

5. Cook beef at low heat until thermometer inserted into the thickest region registers 15°F cooler than your desired temperature. Beef is medium-rare at 135°F and well done at 160°F.

6. Once the rib is 15°F cooler than your desired temperature, turn the heat up to 450-500°F (if using a charcoal barbecue, move the roast directly over the coal and fully open up your vents).

7. Leave the meat on high temperature until desired browning has taken place, about another five or ten minutes. This will crisp your meat, generating a rich caramelized flavor.

8. Remove from oven or grill, carve and serve immediately.

Smashed roasted fingerlings a la tostones and stir fried cabbage completed the meal

Smashed roasted fingerlings (a la tostones) and stir fried cabbage completed the meal

Enjoy!

 

Beautiful myoglobin. You can let the meat rest for a while after removing it from the grill to allow the juices to recirculate, minimizing the mess

Beautiful myoglobin. You can let the meat rest for a while after removing it from the grill to allow the juices to recirculate, minimizing the mess

Stout Beef Stew with Leeks and Baby Potatoes

The days are beginning to get progressively cooler and shorter, which means fall will soon be upon us and we will be requiring heartier meals to warm our insides. This stew is fairly simple to prepare and customize and can be served with your favorite side or by itself.

Cubed, Seasoned Beef

Cubed, Seasoned Beef

1. Combine

1 kg cubed stewing beef
1 tsp dried thyme leaves
3/4 Tbsp Tony Chachere’s creole seasoning
1 tsp smoked paprika
3 cloves garlic, crushed
2 Tbsp Worcestershire sauce

2. Cover and leave to marinate in refrigerator for at least one hour

3. Sear beef cubes in

4 Tbsp olive oil

until brown on each side. A dark crust should form in your pan.

4. In same oil lightly fry

1/2 a medium leek, sliced

then

2 cups baby potatoes, halved

Top half of a leek

Top half of a leek

5. Set leeks and potatoes aside.

6. Return beef to pan on medium heat, add

2 cups stout (I use Guinness)

7. Stir well, making an effort to dissolve the sticky dark glaze formed by searing.

8. As soon as the beef starts boiling in the stout, reduce to a simmer.

9. Add

2 sprigs fresh thyme
1 tsp crushed pimento (allspice)

10. Cover and simmer for 1.5 hour, checking every 30 mins to ensure there is adequate liquid in the pan. If your pan is drying out, which it shouldn’t be if on low heat, add water; you can add more stout but it might make your stew a little bitter.

11. Mix in fried potatoes and leeks along with

1/2 cup tomato paste
1/2 cup chopped celery

12. Simmer for another 20 minutes or until potatoes are cooked.

13. Serve hot.

Serve hot

Serve hot

Tips.

  • Sear the beef for at least 3-5 minutes on each side for better flavor
  • Do not change the pot after searing, the glaze on the bottom will enhance the flavor of your stew.
  • Be sure to fry the leeks first as the potatoes will absorb all the remaining oil.
  • Measure the stout when the foam has settled, too much head means your stew will dry out.
  • Finally, be mindful of the cooking time of your meat. Check every 30 minutes for desired texture.
  • Add your favorite vegetables (peas, carrots, peppers) for a little pop.

Enjoy!

Flavorful caramelized crust forming on the pan during searing. Do not remove, just mix it into your stew for flavor.

Flavorful caramelized crust forming on the pan during searing. Do not remove, just mix it into your stew for flavor.

baby potatoes

These potatoes are so pretty but the color doesn’t stay after cooking.

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