Recipe for the Order of Canada Investiture
Tamarind and Hot Mustard Glazed Alberta Beef Short Ribs
- Beef short ribs (4 lbs)
- Red wine (1 cup (syrah would be ideal))
- Onions (1 cup chopped)
- Carrots (1 cup chopped)
- Celery (1 cup chopped)
- Garlic (2 heads cut in halves)
- Plum tomatoes (2 cups chopped)
- Wild Mustard (½ cup (you could use Dijon))
- Mustard seeds (1 cup)
- Tamarind concentrate (½ cup (you could use Worcestershire sauce))
- Chili flakes (1 tbsp)
- Honey (1 cup)
- Beef broth (4 cups)
- Bay leaf (2)
- Thyme (4 branches)
- Cilantro (1 cup chopped)
- Grape Seed oil (½ cup)
- Salt and pepper to taste
- Oil the short ribs with some of the grape seed oil, season well.
- In a large heavy pan on medium-high heat, pan-sear the short ribs until golden on both sides, and move short ribs to a deep stainless steel insert or braising vessel.
- Pour the excess oil out of the pan, replace over heat and add the red wine while scrapping the bottom with a wooden spoon. Bring the mixture to a simmer and add to the short ribs.
- With a cloth, whip the pan clean, add the remaining oil and cook the onions, carrots and celery for a few minutes. Add the remaining ingredients except for the cilantro, ¼ of the honey, tamarind and mustard seed.
- Simmer and pour over the short ribs. Place the short ribs in the over at 350 º for 3 hours or until very tender. Take out to cool.
- Once the short ribs are cool, using your hands, remove the ribs and excess fat, then allow the meat to completely cool in the cooking liquid.
- Cut meat into 1 inch cubes and place on a baking sheet. Mix the remaining honey and tamarind with ½ cup of the cooking liquid.
- Brush the meat cubes with the honey, tamarind and cooling liquid mixture, and sprinkle with mustard seeds and some of the chopped cilantro
- Bake in the oven at 450 º for 5 minutes. Place on a serving platter, sprinkle with the remaining cilantro, and serve.