• Vaca Frita (Braised Short Ribs with Red Wine Sauce)

    Ingredients

    Braised Short Ribs

    Yield: 20 servings

    • Ingredients
      Amount
    • Onions, julienned
      3 lbs.
    • Vegetable oil
      5 cups
    • Red wine vinegar
      2 cups
    • Kikkoman Soy Sauce
      1 cup
    • Ancho chiles
      3 oz.
    • Salt
      2 ½ oz.
    • Granulated garlic
      2 oz.
    • Ground cumin
      2 oz.
    • Black pepper
      ½ oz.
    • Bay leaf
      ½ oz.
    • Beef short ribs
      20 lbs.
    • Red wine
      4 cups
    • Vegetable base
      ½ lb.

    Red Wine Sauce

    • Ingredients
      Amount
    • Carrots, diced
      ½ lb.
    • Onions, diced
      ½ lb.
    • Granny Smith apples, cored and chopped
      ¼ lb.
    • Celery, diced
      ¼ lb.
    • Vegetable oil
      3 Tbsp.
    • Brown sugar
      3 oz.
    • Red wine
      7 cups
    • Demiglace
      2 ½ qts.

    Method

    1. To make braised short ribs, in nonreactive container, combine onions, oil, vinegar, soy sauce, chiles, salt, garlic, cumin, pepper and bay leaf. Add short ribs; turn to coat well with marinade. Refrigerate 24 hours.
    2. Sear short ribs in large sauté pan or rondo; remove from pan. Deglaze with red wine and marinade; simmer about 20 minutes. Add vegetable base and 1 gallon water. Cover and braise in 350°F oven about 1 ¾ hours or until tender. Cool short ribs in braising liquid; remove, trim and portion into 6-ounce rectangles. Split each 6-ounce rectangle into two 3-ounce rectangles per portion. For each serving, in hot pan, crisp 1 portion short ribs in small amount of oil; serve with ½ cup red wine sauce.
    3. To make red wine sauce, sauté carrots, onions, apples and celery in oil until soft. Add sugar; cook until sugar melts and starts to caramelize. Add red wine; reduce to syrupy consistency. Add demiglace; simmer on very low heat, skimming away scum as it forms; do not allow sauce to over-reduce. Strain gently, first through a large-holed strainer, then through a fine chinois.