Delta_V Senior Member Joined: 6 Jan 2004 Posts: 26 Location: Toronto Expertise: I love coffee
Posted Sat Jan 17, 2004, 10:39am Subject: Short ribs braised in coffee ancho chile sauce (yum)
Here is a great recipe I got from Gourmet Magazine's January 2003 issue The espresso mixes well with the smokey chipotles and rich beef. Cooking time is long, but prep is fairly simple for such an amazing dish. Added bonus; It uses very cheap cuts of meat so you can save money to spend coffee related toys!
4 dried ancho (or other) chilies, stemmed and seeded 2 cups boiling water 1 med. onion 3 cloves garlic 2tbsp canned chipotle chilies in adobo plus two teapoons adobo sauce (I couldn't find the canned chipotle or adobo easily so I subbed Tabasco chipotle sauce and tomato paste) 2tbsp maple syrup (Eh!) 1tbsp lime juice 3tsp salt 6lb beef short ribs (also good with blade roast)
1tsp pepper 1tbsp vegetable oil (even better, fry up some pancetta and use the drippings) 1/2 cup brewed coffee (I used espresso)
Preheat oven to 350
Soak chilies in hot water until soft (20 min) Drain and reserve liquid Taste the liquid; it will be somewhat bitter. If it's really bitter discard and use water instead
Puree in blender chilies, chipotles and sauce, onion, garlic, maple syrup, lime juice and 1tsp salt
Pat meat dry and season with salt and pepper Brown in heavy skillet or dutch oven over medium high heat Transfer meat to roasting pan or set aside if using an dutch oven.
Add chile puree to fat in pan and cook over medium low heat stirring frequently for 5min. Add 1 1/2 cups reserved chili soaking liquid (or water)and coffee, bring to a boil and either pour over meat or add meat back in to dutch oven. Liquid should come about half way up side of meat
Cover pan tightly with foil and lid and braise on middle rack until very tender (about 3 to 4 hours) Skim fat from pan juices and serve with ribs
Serve over polenta or mashed potatoes
Ribs will taste better if braised 2 days ahead. Refrigerate and remove any silidified far from juice before serving.
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