Braised Short Ribs

Labor Day weekend! Time to fire up the barbecue with these short ribs.

3 1/2 lbs boneless short ribs, trimmed of excess fat (1 1/2 kg)
2 TBS vegetable oil (60 ml)
2 large onions
2 large shallots (or 8 small ones)
1 TBS tomato paste (15 g)
6 cloves garlic
2 cups red wine, recommended Cabernet Sauvignon or Côtes du Rhône (480 ml)
1 cup beef broth (240 ml)
4 sprigs fresh thyme
1 bay leaf
Salt & Pepper

1. Preheat your dutch oven.

2. Meanwhile, peel the onions, shallots, and garlic, and slice the onions and shallots. Set aside.

3. Pat dry the short ribs. Season with a generous amount of salt and pepper on both sides.

4. Coat the bottom of dutch oven with oil, and insert the short ribs to brown them on both sides. Once, both sides are browned, remove from dutch oven, and set aside

5. Insert onions, garlic, and shallots. Sauté until soft. Insert tomato paste and stir. Add wine and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half (about 8 to 10 minutes).

6. Add in the beef, broth, thyme, and bay leaf. Cover and bring to simmer. Cook until fork slips easily in and out of meat (about 2 – 3 hours).

Cast Iron Buttermilk Biscuit

This recipe can be done in an open fire pit while you’re camping, or simply at home in the oven.

1-1/2 (80 g) cups flour
3/4 cup (170 g) buttermilk
1/2 stick (57 g) cold butter, cubed
1/4 cup (47 g) cold vegetable shortening, cubed
8 tsp (24 g) dry milk
1/2 TBS (6g) sugar
2-1/2 tsp (14 g) baking powder
1 tsp (3 g) cream of tartar
1/2 tsp (3 g) salt

1. In a large bowl, mix all the dry ingredients. With a pastry cutter, cut in the butter and vegetable shortening into the flour mixture.

2. Pour in the buttermilk. Mix well. Pat and flatten dough into 1-inch thick. Cut with a biscuit cutter or a glass.

3. In a cast iron skillet, arrange the biscuits in circle. Bake at 475ºF for 12-15 minutes, or until golden brown.
*** If you’re baking in an open fire pit, cover the cast iron pan with a lid, and place charcoals on top of the lid. You DO NOT need lid when baking in the OVEN. ***

Watermelon Granita

Summer is perfect for granita. This watermelon granita has a gorgeous color, and it just sings summer.

1 kg seedless watermelon, cubed
1/3 cup (about 60 g) sugar
Juice of 2 limes

1. Place watermelon, lime juice, and sugar in a blender. Process until smooth, then pour into a baking sheet,tray, or a shallow container.

2. Freeze for at least 2 hours, then scrape the top, frozen layer. Return pan to freezer with the shaved ice on top; remove a couple of hours later and continue scraping. Repeat the occasional scraping process until the entire mixture is shaved. Store, covered in plastic wrap, until ready to be served.

Barbecue Brisket

One of the greatest things to do in the Summer is barbecue! And one of the greatest thing for barbecue, is brisket! It does take a long time to cook. But trust me, it’s worth it! The meat is so tender, it melts in your mouth~

10 lbs beef brisket
23g (5 tsp) salt
23g (5 tsp) dried garlic
23g (5 tsp) dried onion
6g (1 TBS) white pepper
6g (1 TBS) black pepper
6g (1 TBS) green pepper
A glut of oil

1. Make the dry rub. Grind salt, garlic, onion, white pepper, black pepper, and green pepper.

2. Pat dry the brisket, and trim excess fat. Cover both sides with oil then coat with dry rub. Refrigerate overnight.

3. Preheat your smoker to 225º – 275ºF. Cook the meat for 12 – 15 hours (or until internal temperature reaches 203ºF).

4. Remove brisket from smoker. Wrap it in foil, then layers of towel. Let it rest for 3 hours.

5. To serve the brisket, you can either chop or slice it. Enjoy~