It’s been quite a long cold winter here in Downeast, Maine while we wait for the kelp and alaria to grow out on the farm, but we are bringing to you a dish that will warm you right up. Winter is a perfect time for braising and it’s even better with nutrient dense ocean foods like whole leaf alaria. If you’re like Chef Eva of Spoondrift Kitchen, you save all the tougher, cheaper cuts of meat for winter time when the lower temps invite you to turn the oven on for hours. If using an oven for this recipe, don’t forget to leave the oven door cracked open when you’re done cooking to let that heat escape into the kitchen. 

Chef Eva recommends this Alaria Braised Beef Short Rib recipe for easy weekday meals because you can set it and forget it, while your oven or pressure cooker does all the hard work.

In this recipe, Chef Eva Mrak utilizes the sweeter floral notes of dried Organic Whole Leaf Alaria seaweed with the marbled high-fat content of chuck short ribs. The whole leaf seaweed does two things for this recipe: first it helps extract moisture from the meat as it cooks, and secondly, it imparts its flavor into the braising liquid that will make a delicious sauce to pour over when you are ready to serve it. 

This braised short rib recipe is excellent over hot rice or ramen noodles and pairs 

wonderfully with a previous recipe by Chef Eva for Smashed Cucumber Salad with our Organic Alaria Flakes. 

Prep time: 5 min

Cooking time: 2-4 hours

Makes: 2 large portions or 4 small portions

you’ll need:

• 1 bag Nautical Farms Organic Whole Leaf Alaria
• 2 lb boneless chuck roast or short rib (if getting bone-in, double this amount)
• 1⁄2 - 1 cup beef broth, mushroom broth, or any type of bone broth available
• salt, pepper, garlic powder, onion powder to taste
• Optional dry flavor add-ins:
• 4-6 inches ginger root
• 1-2 heads garlic
• Whole dried spices: star anise, cinnamon, or cloves
• Optional liquid flavor add-ins:
• Dried or fresh shiitake mushroom
• Hoisin, sriracha, or soy sauce/tamari

directions:

Set your oven temp to 300 degrees if you are planning to eat in 4-5 hours. If you have more time, set your oven to 200-250 degrees and let the beef cook all day, between 6-8 hours in the oven or a slow cooker. If you’re in a rush, use your pressure cooker and cook this recipe in 2 hours. 

Grab a braising pan or dutch oven with a lid that is wide enough to fit all the beef on one layer

without stacking. The pan should have walls at least 2 inches high to make sure no liquid spills over while it cooks.

Layer an entire bag of Nautical Farms Organic Whole Leaf Alaria around the bottom of the pan. You can leave it in whole leaf pieces as is, making sure to distribute across the bottom.

Season your beef on all sides with a mix of salt, pepper, garlic powder, and onion powder to taste.

• Pro tip 1: If you have the time, add even more flavor by first sautéing or browning the beef on all sides in a hot oiled pan or dutch oven before placing it in the braising pan. Place the beef on top of the seaweed.

• Pro tip 2: If you have the time, let the beef sit on top of the seaweed for 1-2 hours at room temperature, rotating it every 20-30 minutes. The seaweed and salt will extract more water out of the beef which helps enhance the flavor and tenderize the meat.

For your optional dry flavor add-ins: all of the items below are used to impart flavor to the beef and broth so skins and roots are okay to leave on while cooking. Whole herbs and spices also work well for this.

Slice your shiitakes and ginger root and place around the beef in the braising pan. You can keep the skin on the ginger for this and slice both to be thick and chunky. Slice the tip off of the garlic head, keeping the root intact. Peel off just the outside papery skin of the garlic heads and nestle it into the mushrooms and ginger root cut side up. The garlic will infuse flavor while also roasting and softening. When you serve, squeeze out the roasted garlic (which should pop out or squeeze out like paste) onto the beef for added flavor.

If you are using optional liquid add-ins, after seasoning the meat, rub on all sides hoisin sauce, sriracha, or soy sauce for an extra layer of flavor.

Once you have incorporated all of your add-ins, pour in just enough broth for there to be a layer of liquid in the bottom of the pan, about 1/2 inch high.

Cover your braising pan with tin foil or a tight fitting lid and place in the oven.

Once the beef is fork tender, you should not need a knife to cut it and it should be easily falling off the bone. Remove it from the broth and set aside. 

Pour your braising liquid through a strainer and skim any excess fat off the top. Add the beef back into the liquid and serve over your favorite rice or noodle dish.