Many are facinated with the notion and exotic perception of celebrating Valentine’s Day (or Galentine’s Day), but some aren’t so thrilled with the intrigue of going out to dinner on one of the busiest nights of the year. With that in mind, Beef Loving Texans asked Chef Todd Duplechan of Lenoir to share his favorite romantic meal to make at home, Beef Char Siu.
“For Valentine’s Day, even though it may seem corny, I like to go all out and prepare heart-shaped foods, beef hearts or red-colored dishes. It’s a fun celebration, so why not? This dish is easy – you marinate the beef short ribs overnight in a beet marinade to provide the nice, red color, then put it on the grill like a steak. The marinade has a touch of sweetness but also some umami from the grilling smoke. It reminds me of an Asian-style rib.
I got the beef short ribs from Salt & Time, the bloody butcher grits from Barton Springs Mill (pink in color, made in Spanish/Mexican rice style) and the produce from Boggy Creek Farm. I cooked the grits down with tomato, cumin, onion and red pepper. It’s super easy to make this all-Texas dish.”
– Chef Duplechan
Chinese Bar-B-Que Beef (Char Siu)
By: Chef Todd Duplechan, Lenoir
3 Tbsp. Hoisin sauce
3 Tbsp. red wine vinegar
2 Tbsp. beet juice
1 Tbsp. soy sauce
1 tsp. ginger, grated
1/2 tsp. garlic, grated
1/4 tsp. Chinese Five-Spice
1 lb. Bone-In Beef Short Ribs, cut into 1/4″ strips (your local butcher should be able to do this)
- In a bowl, mix together all ingredients except beef.
- Place the beef in a glass casserole dish and pour over the marinade.
- Cover and marinate in the refrigerator overnight.
- Light the grill and bring it to medium heat.
- Remove beef from marinade, shaking off the excess, and grill on both sides for 3-5 minutes.
- Reduce the marinade to a glaze on the stove and glaze the beef as it finishes on the grill.