This home-cooked meal helped a combat engineer transition home from Afghanistan

Keeping the troops well fed is a big part of how the military works. Navy veteran and pop-up chef August Dannehl knows this better than most. In the WATM series “Thank You For Your Service” August cooks a four-course meal for his fellow vets, and each course is inspired by a veteran’s story from his or her time in uniform.

When he came home from Afghanistan, Max’s mom prepared the classic Nicaraguan Carne Asada dish with fried plantains. It was a symbol of prosperity and transition into good times from his childhood. When he was young, his mother was a new immigrant to the U.S. and as a single mother, it was sometimes hard for her to put food the table. This dish always served as an embodiment of her love and stayed with Max from his home to overseas.

Short Rib Carne Asada w/ Bacon Jam, Apricot Mojo and Platanos

Inspired by Max’s Mother’s Nicaraguan Carne Asada

Ingredients

Carne

8 beef short ribs

1/4 cup all-purpose flour

6 thin slices bacon, diced

2 tablespoons olive oil

4 garlic cloves, minced

3 carrots, diced

2 jalapeno, finely minced

1 medium onion, diced

Splash of red wine

4 cups Cola

4 cups beef broth (low sodium)

2 sprigs fresh thyme

2 sprigs fresh rosemary

 

Mojo

1 cup olive oil

3/4 cup plus 2 tablespoons fresh lime juice

1/4 cup orange juice

2 tbs apricot jam

1/2 cup chopped fresh cilantro

8 garlic cloves, minced

1 tablespoon grated orange peel

1 tablespoon dried oregano

2 1/2 teaspoons ground

cumin

 

Platano

2 Green Plantains

Corn Oil for Frying

 

Also need 

Salt and Pepper to taste

 

Prepare

Season short rib liberally with salt and pepper. Meanwhile, heat olive oil and bacon in heavy, oven-proof pan on medium heat. Once bacon starts rendering fat into the pan, add carrots, garlic, onion and jalapeño. Sweat for 5 minutes or until the onions are translucent.

Sear short ribs in pan, working in batches to not crowd pan. If pan starts to look dry, add olive oil. Once all sides of every short rib are browned, deglaze pan with red wine and add cola. Let simmer for 10 minutes on stove to reduce.

Meanwhile, prepare the mojo by adding all ingredients but the olive oil in a blender. Slowly increase blend speed to reach about 4 out of 10. Slowly add olive oil through the top until the sauce becomes the consistency of smooth salsa.

Once cola is reduced by half add beef broth, thyme, rosemary and place entire pan (with top) into a 325° oven and braise for 4 hours. Remove short ribs and add flour to braising components to make jam. Stir ingredients for 4-5 minutes or until ingredients bind together.

Prepare platanos by slicing plantain, frying in 350° oil until light brown, smashing with side of a knife and then frying again until crispy (about 2 mins).

Grill short rib for 2-3 mins just to add final touch of smoke and fire to the meat. Then plate by adding platano and mojo to plate topped with meat and bacon jam.