Nick Wakefields Dads Beef Shortribs Food

DAD'S HAWAIIAN-STYLE BEEF SHORT RIBS

Steps:

• In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
• Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
• Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
• Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.

DAD'S HAWAIIAN-STYLE BEEF SHORT RIBS

Steps:

• In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
• Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
• Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
• Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.

DAD'S BEEF STROGANOFF

Steps:

• Cut meat across the grain into 1/2 inch strips, about 1 1/2 inches long.
• Melt butter in large skillet.
• Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet.
• In same skillet, cook meat until light brown.
• Reserving 1/3 cup of the broth, stir in remaining broth, the ketchup, garlic and salt.
• Cover, simmer 15 minutes.
• Blend reserved broth and flour, stir into meat mixture.
• Add mushrooms and onion.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Reduce heat.
• Stir in sour cream and sherry, heat through.
• Serve over noodles.

DAD'S BEEF JERKY

Steps:

• Cut roasts into strips.
• Put into a ziploc bag and marinade for 24 hours.
• Place either into dehydrator or foil bottomed cookie sheet in oven on 200 degrees.
• Sprinkle with red pepper flakes.
• Cook on high in dehydrator for 12 hours or in oven with door cracked for 12 hours.
• In winter chuck roasts can be substituted for Vension Roasts for added treat.

MY DAD'S BEEF STROGANOFF

Steps:

• Dredge sirloin cubes in flour and salt.
• Brown in butter.
• Add mushrooms, onion, garlic, flour, and ketchup.
• When bubbling, add beef broth.
• Simmer covered for 1 hour.
• Add sour cream before serving.
• Place rice in pot and cover with 1 inch of water.
• Bring to a boil.
• When boiling, remove from heat and pour off water.
• Rinse rice with cold water until water runs clear.
• Cover rice with clean water and simmer 20-30 minutes or until rice is puffy and splitting.
• Serve stroganoff over rice.

NICK WAKEFIELD'S DAD'S BEEF SHORTRIBS

Steps:

• Mix all the sauces and other constituents together in a jug. Cooking: Take a deep roasting dish (10" x 14" x 3") that will take all your ribs and lay them side by side, ideally filling the the bottom of the roasting dish, the more space you have between ribs the greater the sauce will evaporate, which you want to avoid. Pour the sauce over the ribs ensuring that each one has sauce run over it. Cover with tin foil and cook for 4 hours at 180 degrees or Gas Mark 4. After four hours remove foil and drain off the sauce into a jug and place the ribs back into the oven for ten minutes to brown, then remove from oven. The sauce will settle and with some meats a layer of fat will appear on the top, remove the fat. Test the sauce, if it is too concentrated dilute to suit with water. There can be a considerable variation in the flavour and consistency of the sauce depending on which base ingredients are used, especially with commercial Soy and Tomato Sauces. If your oven is tending to run hot, check the sauce to ensure that it is not evaporating after a couple of hours, it is a slow cooking operation at a relatively low temperature and your oven may need turning down. Take the sauce and heat in a pan and thicken with corn flour to make a good visual pouring sauce, not too thin and not too thick, the sauce normally has a superb sheen. You can leave the Zingo's in a warm oven covered with sauce and covered with tin foil for immediate use. You can also put them in dishes with the sauce and keep them refrigerated, microwave and place in an oven, replate and pour the sauce over before serving. Decorate with fanned warm peach slices and a touch of green herbs. Any Zingo's not sold can be put in the freezer with the sauce for use on another day.

DAD'S BEEF STEW

Steps:

• 1. In a frying pan melt the butter, then brown onions thoroughly.
• 2. Remove onions from frying pan and place in a large pot, leaving some of the butter behind in the frying pan.
• 3. Place flour, salt, and pepper into gallon sized ziplock bag, add beef cubes, and mix so that all sides of the beef cubes are covered.
• 4. Brown beef in the same frying pan as onions in the leftover butter. When all sides of beef are browned, deglaze frying pan with some water, and pour contents into pot with onions.
• 5. Add beef stock, carrots, celery, and bay leaf to pot, simmer for 1 hour.
• 6. Add potatoes to pot, continue simmering until potatoes are done (about 30 minutes).
• 7. Add can of corn and water to achieve desired consistency.
• 8. Remove bay leaf and serve.