ALWAYS A BRIDESMAID
With a background as diverse as New York itself, designer and event-planning expert Xochitl (So-Cheel) Gonzalez brings style, humor and cultural knowledge to every celebration she helps to create. A native of Brooklyn, Xochitl graduated from Brown University with a degree in Fine Art and Art History before working as the Director of Events for the International Clio Awards for Advertising. In 2003 she co-founded Always a Bridesmaid Experience Design, which has since become known for designing and producing beautifully unique, thoughtful wedding celebrations for couples coast to coast. Xochitl is also the editor of their award-winning blog, Always a Blogsmaid, which offers up no-nonsense advice to brides on wedding-related topics ranging from bridal style to blending faiths.
Resolution:
Last year, I resolved to be more unapologetic about who I am and what makes me happy; looking back, I think I did a pretty good job with that. This year, I want to take it a step further and I’m resolving to interact with others only from a place of good intention. With so many forums to communicate and miscommunicate ourselves and our opinions today, I want to be sure that I’m being more cautious about bringing a positive, helpful attitude to the table and not just noise.
Braised Short Rib Sandwiches
I don’t have a lot of signature dishes, but one specialty of mine is braised short ribs. It’s a winter staple and my friends will often request it; plus, it’s hearty, which makes for a good meal before a night of revelry!
At a dinner party, I usually serve this same dish over polenta, but for a casual, cocktail-style dinner I’d serve them as sandwiches on ciabatta loaves with microgreens. This is a meal that needs to get started the night before, but it’s well worth the prep! This serves about ten people.
Ingredients:
For the marinade:
1 large onion, sliced
1 carrot
1 celery rib
4 smashed cloves of garlic
4 sprigs of tyme
1 bay leaf
1 bottle of a full bodied red wine (I treat my meat nicely, and like to use Loca Linda)
4 lbs of Beef Short Ribs (fat trimmed)
1/2 cup of sugar
For braising:
1/2 cup of flour, 2 tbsp of Goya Adobo meat seasoning, 2 tsp of black pepper (the Adobo is honestly, the secret ingredient.)
1 medium onion
2 carrots, diced
2 celery ribs, sliced
4 cloves of crushed garlic
2 tbsp tomato paste
2 cups reserved marinade
1 cup beef stock
1 sprig of rosemary
5 sprgis of fresh tyme
1 tbsp butter.
10 Small Ciabatta Rolls
Microgreens
Directions:
- The night before, place the short ribs in the marinade mixture, cover and place in your fridge.
- The next day, remove the short ribs from the marinade, pat dry and allow to rest to room temperature on a plate.
- Strain the marinade and reserve the liquid for braising.
- Take the flour mixture and dredge the short ribs until lightly coated on all sides.
- Place onto a hot braising pan or cast iron caldero and brown on all sides.
- Remove the meat and place the onion, celery carrots and garlic into the pan and brown, stirring constantly until they are a deep wood color.
- Add tomato paste, and stir for about 3 minutes.
- Stir in remaining marinade and beef stock.
- Add ribs back, bone side up.
- Bring to a boil, then lower heat, skim off any extra fat and allow to simmer for 4-5 hours.
- Later, the meat will be falling off of the bone.
- Transfer the short ribs to a bowl and cover until ready to use.
- You can reheat in oven when you are ready to use.
- You can either assemble the sandwiches on sliced ciabatta bread with a garnish of microgreens, or you can place the short rib meat onto a platter and assemble a DIY sandwich station on your buffet.
