A message from Chef Luis Cordero
-Chef Luis Cordero
From Chef Luis Cordero
- 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)
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,