Reheating time: 7-12 minutes
You guys are so supportive. I really mean that. I’m gonna be honest, I was a little worried about how tonight’s dish would sell. I know y’all love braised short rib, but I didn’t feel like doing the good ol’ red wine/beef broth/mirepoix situation- so we switched it up! Everything about this dinner is a little unorthodox, but in the best way. I feel it strikes a good balance between familiarity and adventure, which is really important! While it’s easy to play it safe, and eat things that you know, it’s very healthy to go beyond your comfort zone and try something completely new. Not that this dish is all that groundbreaking, but it’s different! I don’t know. I’m just really excited for you to try it. We braised the shorties with strong oolong tea, charred alliums, szechuan peppercorns, and tons of aromatics. The just was reduced to a smoky tea broth that reminded us of lapsang souchong tea- which is amazing if you haven’t tried it. The farro is really cool- dried cherries and brown butter with tahini works really well with this ancient toasted grain. And the veggies, well, they can speak for themselves. Get in there!
For the beef:
We braised these beautiful chunks of boneless short rib in chunks so that they cooked more evenly, and were easier to portion. However, I am beginning to feel that after trying everything, this beef may want to be shredded! I will suggest this- to reheat, first dice the shortrib pieces into large chunks, about 1” big. In a large saute pan, with some butter or oil, fry the chunks over medium heat until they soften and begin to brown. Then, add the smoked honey jus, and bring to a simmer. Simmer until the beef is hot and tender, then remove from the heat!
For the farro:
Once the beef is warm, remove it from the pan but leave some liquid behind. Add the farro to this pan, and stir it up so all the smoked honey jus is incorporated in there. Over medium heat, stir with a rubber spatula until the farro is hot and saucy. Give it a taste and season with some salt and pepper!
For the brassicas:
Brassicas are a loose term for anything in the broccoli/kale family, which includes kale and broccolini! We picked out some cool purple broccolini and baby caulini for this component, and I’m pretty happy how it came out. To reheat, broil the brassicas for 3-4 minutes until hot and caramelized on top. They don’t need to be ripping hot, just take the edge off! Careful not to burn them 🙂
For the charred kale salad:
Wilty, charred kale, with fresh arugula and herbs, and a sprinkle of candied ginger + orange- very nice. Toss the leaves in a bowl and dress them up with the matcha vinaigrette, season with salt and pepper, and dive in!
Hope you enjoy! Don’t forget to take a photo and tag us on social media 🙂
Dinner is served, and solved. #weareweco
For kid’s dinner!
Pop the whole thing in the microwave, or warm up the mac and cheese in a small pot. Get it hot! I like to mix in the ketchup and pickles 🙂