Barbecue

Mother’s Day Eats: Asado Style Beef Ribs Recipe

Nothing says “I love you” more than going that extra mile, so in the lead up to Mother’s Day this Sunday, we’re providing you with some of the most delicious recipes to spoil hers truly with.

RELATED: Rosemary Lamb With Balsamic Roasted Vegetables Recipe

If you’re planning a barbecue lunch or dinner, this beef ribs recipe by Julian Wu will go down a treat. The meat is marinated in a fresh homemade chimichurri sauce, so bare in mind that you will need to do a little preparation the night before. We think mum’s worth the effort, though!

Serves 6-8

Ingredients

3 kg beef short ribs cut into 5cm lengths

Brine (6 tablespoons salt dissolved in 1 litre of water)

Chimichurri

1 bunch flat leaved parsley, stems removed

6 cloves garlic, peeled

1 cup olive oil

½ cup lemon juice

1 tsp salt

1 tsp black pepper

½ tsp chili flakes

Method

  1. Firstly, the night before you cook prepare the chimichurri.
  2. Combine ingredients and puree them in a blender or food processor. This should make approximately 2 cups of chimicurri. Set aside 1 cup to serve with the cooked ribs, and use the remaining cut to marinate the ribs. Make sure they are well covered and refrigerate overnight.
  3. When you are about to cook, take the ribs out of the refrigerator and season them with black pepper – let them reach room temperature while you prepare the coals for the barbecue.
  4. When the coals are ready, place the ribs on the hottest part of the grill and sear them on one side until they are nicely browned. Turn and baste the ribs with the brine and grill until the other side is browned too.
  5. Move the ribs to a cooler part of the grill and continue to turn and baste the ribs frequently until they are done. This should take between and 16-20 minutes.
  6. Serve the grilled ribs with the reserved chimichurri sauce, a green salad and a hearty red wine.

Recipe courtesy of Heat Beads

May 5, 2015

Is Your Kitchen Damaging Your Health?

Forget sharp knives and boiling water: our kitchens are full of dangers that could be affecting our health. Naturopath and author of Digestive Solutions, Michèle Wolff, looks at the nasties hiding in our kitchen and how to avoid them.

Aluminium
The metal-food reaction with aluminium can produce aluminium salts that are absorbed into your body and may be associated with impaired motor coordination and chronic inflammation which can result in a number of health conditions. Aluminium pans get thinner over time, and the only place for it to go is in your food.

Tip: Buy baking paper to wrap your beetroot, fish or potato or put your food in a glass casserole dish.

Teflon-coated vessels
Over time, Teflon can get scratched off into the food. The fumes can also be toxic when cooking in these pans at high temperatures. Never leave Teflon pans on the stove unattended; the toxicity becomes worse with overcooked or overheated foods. Although these non-stick pans are popular there are alternatives that do not harm your health.

Tip: Look for chemical free cookware, such as pans with an ecolon coating which is ecofriendly and chemical free, such as neoflam.

Microwave
Although seen as a speedy and convenient option, microwaves release electromagnetic waves that cause friction and heat to your food. Nutrient damage also occurs and there is a concern with plastics coming into contact with food.

Tip: Do not put breast milk, plastics or metal into a microwave. Exposed to microwaves, breast milk will lose lysozyme (an enzyme with antiseptic action) and antibodies, can foster the growth of pathogenic bacteria, and result in uneven heating which may cause burning in a baby’s mouth. Metal and plastics can create toxic fumes which can cause serious injury.

Barbecue
There is a danger of cooking meats at high temperatures which uses the production of Heterocyclic amines (HCAs). Research has show that these are the carcinogenic chemicals formed when amino acids (from protein) and creatine (a chemical found in muscle) react at high temperatures.

Tip: Avoid medium-well or well-done meat to minimise health risk.

High temperature cooking
Grilling or pan-frying can still cause high amounts of HCAs if the temperature is high.

Tip: Frying is fine, as long as you use the right oils. Cook with ghee, coconut oil or rice bran oil. Coconut oil is slower to oxidise and is not chemically altered when heated at a high temperature. These are the best oils to use when stir-frying as the nutrients in the foods are not compromised by the oxidising oil.

Antioxidants
The Journal of the Science of Food and Agriculture published a study done on the effects of antioxidants in different methods of cooking. In varying amounts, there was a reduction of antioxidants in all methods of cooking:

Microwaving: 74-79% loss

Boiling: 66% loss

Pressure cooking: 47% loss

Tip: Ideally, it is best to cook in stainless steel, ceramic or glass pans and to cook at low temperatures to conserve nutrition.

Michèle Wolff is a leading health practitioner and a qualified naturopath, nutritionist, herbalist and nurse, owner of Ultimate Detox Solutions www.detoxspecialist.com.au. Her new book ‘Digestive Solutions – 101 Proven Methods to Solve Your Tummy Problems Naturally’ is available from bookstores and good online booksellers. Visit www.digestivesolutions.com.au.

January 6, 2014