It’s officially Black History Month and we are so excited to be one of 28 black food bloggers from around the globe sharing some of our favorite recipes for what we like to call a Virtual Potluck!
From African to Creole, Caribbean to Southern there is something for everybody! Each blogger has contributed their very own recipes in a number of categories to share with you each day of Black History Month.
Check out our Braised Short Rib Meatloaf and try some of the other amazing recipes from participating bloggers down below.
Black history is American history
Meatloaf is an essential comfort food dish that’s as American as hot dogs and hamburgers. Like many other dishes that were popularized during the Great Depression, meatloaf became a staple during hard times because it fed more people with less meat.
The depression was especially hard for black Americans. They were intimidated, attacked, and sometimes even murdered in order to to create jobs for unemployed whites, and white people were given the “Negro” jobs that were once deemed inferior. For black people that did have jobs, roughly 50%, they were paid less than their white counterparts, which means most had extreme difficulty feeding themselves and their families. From the depression to the early 1980s recession, hard times pushed all Americans to buy more comfort foods and easy-to-prepare meals, like meatloaf, for home.
A modern take on an American classic
Fast-forward to today, our modern, soulful take on an American classic is a braised short rib meatloaf with caramelized onions, topped with a tomato relish. Our version of meatloaf uses short ribs that we braised for two hours in a beef stock (you can also use veal stock) with bell peppers, onion, celery, and carrots. Next, it’s molded and refrigerated for two days. After 48 hours, you can remove the loaf, slice, sear, and heat. We also paired it with a tomato relish that’s seasoned with cayenne pepper, brown sugar, garlic, and shallots.
Meanwhile, try some of the other amazing recipes from participating bloggers in this year’s Black History Month Virtual Potluck.
BLACK HISTORY MONTH VIRTUAL POTLUCK RECIPES
Beautiful Eats & Things | Turkey Sausage Stuffed Collard Green Wraps
Better With Biscuits | Fresh Corn Pudding
Beyond The Bayou Food Blog | Creole Seafood Courtbouillon
Brandi’s Diary | Better than Jiffy Cornbread from Scratch
Butter Be Ready | Southern Style Mac and Cheese
Chef Kenneth | Fried Sweet Potato Hand Pie
Chocolate For Basil | Pilau and Kachumbari (Spiced Rice with Pico)
Cooks with Soul | Braised Short Rib Meatloaf
D.M.R. Fine Foods | Cinnamon Raisin Bread Pudding with Maple Glaze
Dash of Jazz | Nigerian Jollof Rice
Domestic Dee | Fried Peach Pies
Eat.Drink.Frolic. | Olive Oil Braised Collard Greens
Food Fidelity | Mofongo Relleno (Mashed Plantains with Garlic Shrimp)
Food is Love Made Edible | Buttermilk Biscuits with Fried Chicken and Tabasco Honey
High Heels and Good Meals | Crawfish Etouffee
HomeMadeZagat | Shrimp with Spicy Curry Cream Sauce
Houston Food Fetish | Sweet Almond Tea Cakes
In the Kitchen w/Kmarie | Pineapple Lemonade
Marisa Moore Nutrition | Bourbon Peach Glazed Salmon
Meiko and The Dish | Candied Bourbon Peach Cobbler
My Life Runs On Food | Lentil Soup and Roast Okra
Orchids + Sweet Tea | Carrot and Zucchini Noodles Stir Fry with Shrimp
Raised on Ramen | Orange Glazed Brussels Sprouts
Savory Spicerack | Creamy Seafood Stew
Simply LaKita | Blackberry Cobbler
The Hungry Hutch | Orange Bundt Cake with Vanilla Glaze
The Kitchenista Diaries | Smothered Turkey Wings
The Seasoning Bottle | Honey Turmeric Skillet Chicken
Braised Short Rib Meatloaf
- 4 tablespoons extra-virgin olive oil, divided
- 6 pounds bone-in short ribs
- salt and freshly ground pepper, to taste
- 2 bell peppers, julienned
- 2 carrots, trimmed and chopped
- 2 celery ribs, coarsely chopped
- 1 onion, quartered
- 3 cloves garlic, chopped
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 8 cups beef or veal stock
- 2 cups thinly sliced yellow onions
- fresh parsley, for garnish
- 1 tablespoon olive oil
- 1/2 cup finely chopped shallots
- 1 tablespoon garlic, minced
- 1 28-ounce can fire roasted tomatoes
- 1 tablespoon red wine vinegar
- 1 pinch cayenne pepper, or to taste
- 1 tablespoon brown sugar
- salt and freshly pepper, to taste
Preheat oven to 350°F (177°C). Warm 2 tablespoons olive oil in a large heavy-bottomed pot (preferably a cast iron dutch oven) over medium-high heat. Season the short ribs with salt and pepper, then sear them until deep golden brown all over, about 2 minutes per side. Transfer short ribs to a holding plate and set aside.
Cook the bell peppers, carrots, celery, quartered onion, and garlic until softened, 4 to 6 minutes. Stir in the stock and nestle the short ribs down into the braising liquid, bone-side-up. Cover the pot, transfer it to the oven, and cook until the meat shreds easily off the bone, about 2 hours. Remove pot from the oven and allow the short ribs to cool at room temperature in the braising liquid, about 1 hour.
Transfer short ribs to a large bowl. Shred the meat, discard the bones, and any fat and membranes. Strain the braising liquid through a sieve set over a bowl. Discard the solids. Return the braising liquid to the dutch oven and simmer over moderate high heat until reduced to 1 1/2 to 2 cups, about 20 minutes. Let cool. Use a ladle to skim off any fat off the top of the braising liquid.
Heat 2 tablespoons of olive oil in a large skillet or cast iron pan. Add the sliced onions and season with salt and pepper. Cook on medium heat until the onions have turned a deep golden, about 20 minutes. Stir often. Mix the onions and 1 1/2 cups of the reduced braising liquid with the shredded beef short ribs. Season with cayenne pepper, paprika, salt and pepper.
Line a 9 x 9-inch pan with plastic wrap, leaving 5 inches of overhang on all sides. Pack the mixture into the prepared pan, top with parchment paper, and fold the plastic over the parchment. Place another pan on top and compress it with 4 or 5 large cans. Set everything on a sheet pan to collect any juices that may run. Refrigerate for at least 48 hours, but not more than 3 days.
Meanwhile, prepare the tomato relish. Heat olive oil in a large saucepan. Add shallots and garlic, and cook over medium heat, until softened, about 3 to 4 minutes. Stir occasionally.
Add tomatoes, vinegar, cayenne pepper, and brown sugar. Cook, stirring frequently, until the mixture thickens and almost all of the liquid has evaporated, about 30 minutes. Transfer to a food processor and pulse until desired consistency is reached.
Season with salt and pepper, transfer to a medium bowl, and let cool completely. Refrigerate until using, up to 1 week.
Preheat oven to 425° (218°C). Turn the pan upside-down to release the loaf. Slice into 3-inch squares. Heat a cast-iron pan over medium-high heat. Sear each meatloaf square on both sides and transfer them to oven. Bake until heated through, about 3 to 4 minutes. Transfer to plates, top with tomato relish, and garnish with fresh parsley.