A Pasture-To-Plate Success Story: How EATYALL And The California Beef Council Helped Chefs Keep Beef On The Menu - Including Simon Majumdar’s Braised Short Rib Recipe!
What happens when the United States - the world’s largest producer of beef - faces a pandemic that has closed over 100,000 restaurants nationwide? For the California Beef Council (CBC), they moved to ensure that beef farmers and ranchers could still supply and support their local chefs - partnering with EATYALL to boost California’s beef producers with the help of talented cooks like Simon Majumdar.
Beef Care Packages: A Little Bovine Intervention
Partnering with EATYALL to connect with chefs, CBC sent a Chef Care Package to 30 top chefs across California in late 2021. Each package contained two cuts of beef, hats and aprons, and helpful resources - all to thank the chefs who continued to cook with beef from the state’s farmers and ranchers. Using the cuts of beef, chefs created and shared recipes on social media...but the benefits didn’t end there.
Beefing Up California’s Food Community
Thanks to the Chef Care Packages, the CBC made valuable connections with top chefs in California, enabling more local beef producers to sell their products to chefs across the state. The chef recipes shared on social media featuring locally-raised beef also raised the profile of all involved - boosting the industry as it continues to rebound from the pandemic. And one key figure leading that charge is Simon Majumdar.
The Many Adventures of Simon Majumdar
Of all the talents and exploits Simon is known for - cook, author, TV personality, traveler and food critic, among others - EATYALL is grateful to call him friend. Ever since a fateful tweet introduced Simon to EATYALL years ago, his well-traveled, well-documented passion for food has inspired EATYALL’s growth into global chef outreach programs. From his Eat My Globe book and podcast series, to his appearances on numerous Food Network and Cooking Channel shows, you’d be hard-pressed to find a more knowledgeable, respected authority in the food world than Simon Majumdar.
Not only does Simon share EATYALL’s mission to support and connect chefs, farmers, and food producers, but he also turned the cuts from his Chef Care Package into a can’t-miss dish: short ribs braised in delicious Asian flavors. In fact, Simon’s recipe is so widely requested that he featured it in an email newsletter, and we’ve included below! Try it for dinner this week, and check back with EATYALL for more success stories of the hardworking people behind your best meals.
Simon Majumdar’s Asian-Inspired Braised Short Rib Recipe
(Serves about 4)
2 x 10-oz. short ribs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 white onion (finely sliced)
3 cloves garlic (peeled and smashed)
1 inch fresh ginger (peeled and sliced)
3 Thai chili
1 tablespoon brown sugar
1 teaspoon Sichuan peppercorns
2 bay leaves
1 star anise
2 cups beef stock
1 tablespoon fish sauce
1 tablespoon dashi
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon Chinese rice wine
1 tablespoon rice wine vinegar
3 tablespoons vegetable oil
2 green onions (sliced for garnish)
- Combine the olive oil, garlic powder, onion powder, salt, and pepper in a bowl to form a paste.
- Add the short rib and massage until all the meat is coated.
- In a pan or skillet, sear the ribs on all sides on a high heat until they are a golden color.
- While the ribs are searing, heat the vegetable oil in a Dutch oven or casserole pan.
- Add the onion.
- Season with a little salt and pepper.
- Cook the onions on a medium heat until they soften and become translucent.
- Add the garlic and the ginger, and cook for 3 minutes.
- Add the seared ribs.
- Add the Thai chili, brown sugar, Sichuan peppercorns, bay leaves, and star anise, and cook for 2 minutes.
- Add the beef stock.
- Add the fish sauce, dashi, soy sauce, rice wine, and rice wine vinegar.
- Place a lid on the pan and cook at 300 degrees Fahrenheit for 3 hours.
- After 3 hours, remove the ribs from the pan, cover in foil, and place to one side.
- Strain the sauce of the onions, etc. (these strained vegetables and spices can be blended and used as a base for kimchi fried rice)
- Reduce the stock on a gentle heat to a thick glaze consistency.
- While the sauce is reducing, broil the ribs for 1 or 2 minutes each side (for color).
- When ready to serve, lay the ribs on a serving plate. Spoon over the glaze, and sprinkle with sliced green onions.