Stove top braised short ribs, yuca au gratin, and spicy tomato relish
I don’t know about you, but I love me some tender and flavorful short ribs! They are easy to prepare, only require one pot, and come out tasting like you slaved all day in kitchen cooking, when in fact you spent at most 20 minutes.
Monday was totally a comfort food kind of day in Seattle. Nothing else screams comfort food louder to me, than a pot of hearty short ribs! So, I decided to make my version of a Brazilian favorite, Vaca Atolada - which literally translate to "cow stuck in the mud". Where do Brazilians come up with these names?
I decided to cook the short ribs the traditional way, but served the yuca as a accompaniment instead.
One perfect bite!
2 tbsp vegetable oil
1/4 cup onion, diced
1 tbsp garlic, diced
1/4 cup italian parsley, chopped
2 tbsp tomato paste
3 cups beef stock
I made a yuca au gratin, with Gruyere cheese. To die for - forget about polenta or risotto, the yuca goes perfectly with the short ribs...
Yuca Au Gratin
2 medium-sized yuca roots
Preheat oven to 450 degrees.
Peel and cut yucca into strips about 2" long and 1/2" wide. Add yucca into boiling water, add salt and cook until yucca is translucent and tender, about 25 minutes.
In a baking dish, layer 1/2 of yuca, 1 tbsp of butter, 1/2 of the cream and 1/2 of the Repeat layer in same order one more time.
The finishing touch was a spicy tomato relish. The spiciness and tanginess of the relish really balanced the richness of both the short ribs and the yuca...