A message from Chef Luis Cordero

First and foremost, we are very happy to be able to serve the students, ensuring that the food produced is being cared for from start to finish. We are also doing everything possible to minimize and control covid-19 and taking precautionary food handling methods throughout the day. Students should be at peace by knowing that their meals are being handled and cared for properly everyday.

-Chef Luis Cordero

 

Short Ribs
From Chef Luis Cordero

This is a little recipe that I personally love. Perhaps anyone can have a try at it during or post this worldwide crisis. It hits home every time. 

Ingredients

• 6 lbs short ribs/boneless chuck
• 2 lbs carrots, celery, onion (mixed)
• 10 oz tomato paste
• 1 quart table red wine
• 1 gallon beef stock
• 5 sprigs each of rosemary and thyme
• 1 pint oil (to sear)
• 1 cup to evenly season the meat - kosher salt, paprika, sazón mix (can be GOYA Adobo)

Directions

Sear all meat evenly on both sides in hot sizzling oil.

Remove meat and sauté vegetables until they start to soften up.

Add tomato paste and cook until the pan begins to darken.

Deglaze with red wine.

And stock and bring to boil.

Put meat back in the pan and fresh herbs.

Cover and bring the heat to low. Allow to cook for 3 hours.

Check for tenderness. Let rest in sauce and serve with your favorite sides.

 

 

 

---

A message to our community

As we acclimate to the new ways on campus, I realize so much has changed in just a few days. Some of the things that gave me the most joy, such as meeting with our students, talking with you during special events, or meeting my colleagues can no longer happen in the same way, at least for the time being. Along with my team, I wanted to think of ways to keep our connections alive, continue to show our care, and engage with our community. That being said, we are starting a new series called, Care.Connection.Community through which we will share messages with you.

Stay healthy and be well,
Smitha
[email protected]