Aji-Beef Short Ribs with Golden Herbed Quinoa (Nuevo Latino Beef Dishes)

Step 1

Preheat broiler.

Step 2

Place beef short ribs on rack in broiler pan so surface of beef is 4 to 5-inches from heat.

Step 3

Broil 18 to 20 minutes or until browned, turning once. Season with salt and pepper.

Step 4

Reduce oven temperature to 325 degrees F.

Step 5

Meanwhile, heat olive oil in stockpot over medium heat until hot. Add onion and cook for 2 to 3 minutes or until tender, stirring frequently. Stir in aji paste and garlic; cook and stir for 1 minute. Add ribs and wine and bring to a boil. Cover tightly and braise in a 325 degree F oven for 1 1/2 to 2 1/2 hours or until beef is fork-tender.

Step 6

Thirty minutes before beef is done, peel papaya and cut into 1-inch pieces, reserving 1 heaping tablespoon of seeds. Add papaya, reserved seeds and 1 tablespoon parsley to stockpot; continue braising, covered, 18 to 20 minutes or until papaya is tender.

Step 7

For Annatto Oil:

Step 8

Heat annatto seeds in 1/4 cup olive oil in a 1-quart saucepan over low heat 8 to 9 minutes. Oil will become deep orange. Cool and strain.

Step 9

Meanwhile, prepare quinoa. Place quinoa in a lightly oiled 2 1/2-quart saucepan. Cook and stir over medium heat 2 minutes or until toasted and just starting to change color. Add water, Annatto Oil, if desired, salt and pepper; bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until all liquid is absorbed. Remove from heat; let stand 5 minutes. Fluff with a fork; stir in parsley.

Step 10

Skim fat from cooking liquid. Serve short ribs and papaya with sauce over quinoa.

Step 11

Garnish with parsley, if desired.