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December 15, 2023 Checking in with ABP

Recipe: Beef Short Ribs with Black-Eyed Peas for a unique holiday meal

Every year, the Jasper Park Lodge hosts an incredible four-day feast and food festival. Thanks in large part to commodity sponsors such as beef, milk, chicken, pork, grains, and pulses, a community of foodies gather to learn from Food Network and Michelin Star chefs.

Make beef the star attraction of your holiday gatherings

This year a Jamaican-inspired beef dish was brought to the table by David Adjey, from the Food Network show Restaurant Makeover.

Serves 4

Ingredients

  • 4 racks Alberta Beef short ribs, about 1 lb each
  • course salt, to taste
  • freshly ground black pepper, to taste
  • 1/4 cup corn oil
  • 2 tbsp prepared jerk rub
  • 1 large carrot, peeled and roughly chopped
  • 2 ribs celery, peeled and roughly chopped
  • 1 large onion, peeled and roughly chopped
  • 6 Roma tomatoes, roughly chopped
  • 2 tbsp blackstrap molasses
  • 4 cups veal jus
  • 1 bottle dark beer
  • 1/2 cup sherry
  • 2 bay leaves
  • 1 recipe Black Eyed Peas

Instructions

  • Preheat Oven to 325 degrees farenheit
  • Season the short ribs with salt and pepper
  • In a heavy-bottom saucepan over high heat sear the ribs in corn oil on all sides until evenly caramelized, about 5-6 minutes. Remove the ribs from the pot and coat with Jerk rub. Reserve at room temperature until needed.
  • Return the pot to medium-low heat and sauté the carrot, celery, and onions until slightly caramelized and soft, about 5 minutes. Add the molasses, veal jus, beer, and sherry and bring to a boil. Add the seared ribs and bay leaves. Cover and transfer to the middle rack of the oven.
  • Braise until the ribs are fork-tender and nearly falling off the bone, about 50 minutes.
  • Remove from heat and cool completely in the braising liquid.
  • Carefully remove the ribs and strain the liquid then discard the vegetables. Transfer the strained liquid back to the stove and reduce over low heat by half. ass it through a fine mesh strainer several times until the liquid is clear. Bring the tibs back to a simmer, about 3-4 minutes in the sauce, adjust seasoning if necessary and reserve.

Black-Eyed Peas

Ingredients

  • 1 cup black-eyed peas, soaked in cold water overnight
  • 4 cups vegetable stock
  • 1 calabaza pumpkin (or butternut squash) peeled, cut into 1/4 inch dice
  • 2 tbsp olive oil
  • 6-8 pods okra, sliced into 1/4 inch rounds
  • 8 sprigs cilantro, stems discarded and chiffonade
  • 2 scallions, washed and minced
  • 1 lime, juice only
  • Course salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  • In a small saucepan over medium heat bring the black-eyed peas to a boil in the vegetable stock. Reduce the heat and simmer until the beans are soft but still retain their shape, about 20-25 minutes. Remove from the heat and cool completely in the cooking liquid.
  • Drain and reserve.
  • In a small sauté pan over medium heat, sweat the pumpkin in the olive oil until translucent. Add the rest of the ingredients and continue to cook for about 3 minutes. Adjust seasoning to taste and remove from the heat. Keep warm until needed.

When ready to serve

Spoon equal portions of the black-eyed peas in the centre of four warm dinner plates, and place a rack of braised short ribs on top of each. Ladle a generous portion of braising sauce overtop and garnish.

This recipe was first published in Volume 3 Issue 4 of ABP Magazine (December 2023). Watch for more digital content from the magazine on ABP Daily.

Cattle Report

Updated: 05/12/2024

Steers

Live: ---
Rail: 415.00 del

Heifers

Live: ---
Rail: 415.00 del

Choice Steers

Live: 190.00 (IA, NE, TX, KN)
Rail: 295.00-297.00 (IA, NE)

Choice Heifers

Live: 190.00 (IA, NE, TX, KN)
Rail: 295.00-297.00 (IA, NE)

Boner Cows

Over 500 lbs: 224.65

Canadian Dollar

$70.69   0.63

Livestock Price Insurance Index

Expiry Fed Feeder Calf
17-Feb-25 236 338 --
17-Mar-25 236 334 --
14-Apr-25 242 336 --
12-May-25 246 338 --
9-Jun-25 254 338 --
7-Jul-25 246 -- --
4-Aug-25 240 -- --
Last Updated on November 21, 2024

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