Short Ribs & Cheesy Jalapeno Grits

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by Chef Aaron May

azfamily.com

Posted on November 1, 2012 at 8:57 AM

Updated Friday, Nov 23 at 12:36 PM

Yield: Makes 8 servings

Ingredients
4 cups water
3 cups coarsely chopped fresh cilantro (from about 2 large bunches)
7 large garlic cloves, peeled
1/4 cup red wine vinegar
3 tablespoons pickling spice
2 tablespoons chopped fresh oregano
1 tablespoon fish sauce
½ teaspoon allspice, ground
½ teaspoon cinnamon, ground
2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon ground black pepper
32 oz plate short rib

Preparation
Combine all ingredients except steak in blender. Purée until marinade is almost smooth. Arrange steaks in 15x10x2-inch glass baking dish Pour marinade over. Cover dish tightly with foil. Marinade at least 3 hours, then roast in oven 2.5-3 hours.  Remove dish from oven; uncover and let cool in braising liquid 2 hours. Cover and refrigerate overnight.
Let cool to room temp and slowly pull meat apart until in bite size pieces. Serve in tacos, salads, or over rice.
 

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