This winter weather has got me in a whirlwind. The cold air stayed at bay, tornadoes blew up and down the East Coast, blasts of snow came and went so quickly it made my head spin. All I can say is I’m glad Punxsutawney Phil didn’t see his shadow.
Spring is so close I can smell it, and I feel like I haven’t had the chance to get in all of my winter cooking. Soups, stews and roasts are still left to be had. One can sometimes forget the hearty benefits of being snowed in: a large pot of stew cooking on the stove all day, greeting you after you’ve been up to your knees in snow, or a juicy roast that grabs you by your nose the second you walk in the door and feeds you for days with its hearty leftovers.
Typically I find myself either roasting or braising whatever it is I’m making, during this time of year. (If you’ve been missing in action be sure to check last week’s blog for a lip-smacking roasted chicken). Since we’ve already been roasting everything from cauliflower to chicken I thought it’d be a good idea to get in some braising.
Braising can sound intimidating to those who don’t find themselves cooking very often and for those of you that do, you might be surprised to know you may have already been using this wonderful technique. Braising is cooking meat or other foods with moist and dry heat, covered and at a low temperature for a lengthened period of time. This allows the proteins in meat to breakdown and become softened, in other words, really delicious.
You might also be surprised to know that most of you already have a handy-dandy braising machine right in your own kitchen, a crock pot or slow cooker. I think it truly is the ultimate braising machine. If you do not own one, you can use a shallow roasting pan, aluminum foil for a cover and a low oven set anywhere between 285-325 degrees. This works just the same.
Below you will find a delicious recipe that is hands-down a winner amongst my diners. It’s not only an easy recipe, but it cooks while you’re out of the house and is ready when you are.
Sweet & Spicy Braised Short Rib Tacos with Honey Lime Slaw
Serves: 4 to 6
Ingredients:
For the meat:
3 lbs beef short ribs
1 teaspoon salt
1 teaspoon fresh ground black pepper
3 tablespoons flour
2 tablespoons vegetable oil
1/2 cup brown sugar
1/2 cup soy sauce
1/2 cup rice wine vinegar
2 tablespoon roasted red chili paste
8 cloves of garlic, minced
For the slaw:
1/2 Napa cabbage, thinly sliced
1/3 cup carrots, shredded or julienne
1/2 cup cilantro, chopped
1 tablespoon honey
1 tablespoon olive oil
Zest of 1 lime
Juice of 2 limes
Salt & Pepper to taste
6-inch tortillas for serving
Toppings such as guacamole, salsa, Monterey Jack cheese, sliced scallions, etc.
• Combine the salt, pepper and flour in a large bowl. Tons the short ribs in the flour mixture, coat well. Heat a large skillet over medium high heat and add the oil. Add the short ribs, in batches if necessary, and sear until golden brown. Place the short ribs in a slow cooker and repeat with the remaining ribs.
• In a bowl whisk together the brown sugar, soy sauce, rice wine vinegar, roasted chili paste and minced garlic. Pour the mixture over the ribs. Set the slow cooker to low and cook for 8 to 12 hours.
• Remove the ribs from the slow cooker, leaving the juice in the crockpot, and place them aside to cool.
• While the short ribs cool make the slaw. In a medium bowl combine the honey, olive oil, lime zest, lime juice, salt and pepper to taste. Toss the dressing with the cabbage, carrots and cilantro. Let sit for 20 minutes before serving.
• After the short ribs have cooled, pull the beef off of the bone and remove any undesired fat. Shred the meat and place back in the slow cooker with the juices. Set the crockpot to low or warm until ready to serve. Serve with tortillas, slaw and desired toppings.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.
Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.
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