SHORT RIBS AND BLACK BEAN CHILI

 

Short ribs and black bean chili

           Looks like we will have to wait a bit for that early spring predicted by our much-lauded marmot climatologist on Groundhog Day. There was a definite thin layer of snow this morning and my snowdrops have stalled in their appearance in front of our house. This means that the cook still needs to keep warm and filling meals on the menu.

          Short ribs of beef are the cut of meat between chuck and brisket with marbling that gives them a deep rich flavor brought out by long cooking in a flavorful sauce. The following is a recipe that combines the wine flavoring of ‘Boef Bourguignon’ with additional umami flavorings of the Japanese cuisine.

                                         Wine and soy-braised short ribs

          Season 2 lb. boneless short ribs cut into 2-inch pieces with salt. Heat 2 tblsp. grapeseed oil in a deep pan on medium heat and working in batches, cook meat with occasional turning until browned all over for 10-12 minutes. Set aside.

          In the same pan cook 1 large, chopped onion, 4 crushed garlic cloves, 1 inch piece of peeled fresh ginger finely chopped. Cook, stirring until lightly browned 6-8 minutes.  Add 1 and ½ cups dry red wine, bring to boil and simmer for 10 minutes until liquid is reduced by half.  Stir in 1/3 cup mirin, 1/3 cup low sodium soy sauce, 2 tblsp. light brown sugar, ½ tsp. lemon pepper and 1 cup low sodium beef broth. Return ribs to the pan and bring liquid to simmer. Cover and simmer for 2 and ½ hours. Add 3carrots cut into 1-inch slices, 6-8 oz. sliced fresh mushrooms and continue to simmer for an additional 1 hour.  Serve with a sprinkling of scallion greens, mashed potatoes and lemon roasted asparagus.

                             Lemon-butter roasted asparagus

           Preheat oven to 400 degrees. Wash and snip off the tough bottom portion of 1 lb. fresh asparagus and spread out on a cookie pan. Melt 2 tblsp. butter in a small pan, mix with 2 tblsp. lemon juice and 1 tsp. soy sauce. Thoroughly coat the asparagus with the butter sauce using a small pastry brush. Roast for 15 minutes at 400 degrees and serve warm.

          Warming chili has as many recipes as there are cooks and is made with a variety of beans. This recipe for black bean chili is a bit milder than the hot Texas varieties but is still filling with a satisfying and rich flavor.

                                                          Black bean chili

          Soak 2 ½ cups black beans in excess of cold water overnight.

Cut 1 thick slice of bacon into 1-inch pieces and sauté in a 3-quart pot with 1 large, chopped onion, 2 chopped garlic cloves and 2 chopped celery stalks for 5 minutes. Stir in the drained beans, 6 cups of water, 2 bay leaves, 1 tsp. kosher salt, 2 tsp cumin, 1 tsp. turmeric, 4 cloves and bring to boil.  Turn down the heat and simmer partly covered for 1 and ½ hours.

          Brown 1 lb. ground beef in a pan and add to the beans. Pour off excess remaining fat and in the same pan sauté 1 small green pepper, seeded and chopped for 2 minutes, stir in ½ water, crape the brown bits from hamburger and add all to the bean pot. Add 2 tblsp. chili powder, 2 tblsp. double concentrate tomato paste, ½ tsp. sugar and cook for 20 additional minutes. Serve hot with chopped red onion, shredded Cheddar cheese and corn chips. Flavor improves on reheating making this a great dish to make ahead.

          Here is looking forward to March in hope we have had enough time for our marmot metrologist’s forecast to come true!

    (I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day:” and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)