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Rideau Hall

 

Recipe for the Order of Canada Investiture

Tamarind and Hot Mustard Glazed Alberta Beef Short Ribs

Ingredients

  • 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

Method

  1. Oil the short ribs with some of the grape seed oil, season well.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Brush the meat cubes with the honey, tamarind and cooling liquid mixture, and sprinkle with mustard seeds and some of the chopped cilantro
  9. Bake in the oven at 450 º for 5 minutes. Place on a serving platter, sprinkle with the remaining cilantro, and serve.
Updated: 2019-03-28
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