Text 29007, 68 rader
Skriven 2015-07-14 05:16:16 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1548
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Short Ribs Braised In Coffee Ancho Chile Sauce
 Categories: Beef, Chilies, Citrus, Vegetables
      Yield: 6 Servings

      4    Dried ancho chilies; stemmed
           - seeded
      2 c  Boiling-hot water
      1 md Onion; quartered
      3 cl Garlic; coarse chopped
      2 tb Fine chopped canned
           - chipotles in adobo
           +=PLUS=+
      2 ts Adobo sauce
      2 tb Pure maple syrup
      1 tb Fresh lime juice
      6 lb Beef short ribs or flanken
      1 tb Vegetable oil
    1/2 c  Brewed coffee

  Preheat oven to 350+.F/175+.C with rack in middle.

  Wipe anchos clean and soak in boiling-hot water until
  softened, about 20 minutes, then drain in a colander set
  over a bowl. Taste soaking liquid: It will be a little
  bitter, but if unpleasantly so, discard it; otherwise,
  reserve for braising. Transfer anchos to a blender with
  onion, garlic, chipotles with sauce, maple syrup, lime
  juice, and 1 tsp salt and pur+¬e until smooth.

  Pat ribs dry and season with 2 tsp salt and 1 tsp pepper.
  Heat oil in a 12-inch heavy skillet over medium-high heat
  until it shimmers, then brown ribs in 3 batches, turning
  occasionally, about 5 minutes total per batch. Transfer as
  browned to a roasting pan just large enough to hold ribs
  in 1 layer.

  Carefully add chile pur+¬e to fat in skillet (it will
  spatter and steam) and cook over medium-low heat, stirring
  frequently, 5 minutes. Add reserved chile soaking liquid
  (or 1 1/2 cups water) and coffee and bring to a boil, then
  pour over ribs (liquid should come about halfway up sides
  of meat).

  Cover roasting pan tightly with foil and braise ribs in
  oven until very tender, 3 to 3 1/2 hours. Skim fat from
  pan juices and serve with ribs.

  COOKSCÇÖ NOTE: Ribs improve in flavor if braised 2 days
  ahead. Cool, uncovered, then chill, surface covered with
  parchment or wax paper and roasting pan covered with foil.
  Remove any solidified fat before reheating.

  Recipe by Ruth Cousineau

  Gourmet Live | November 2012

  MM Format by Dave Drum - 04 November 2012

  Uncle Dirty Dave's Archives

MMMMM

... Called "Wiener Wuerstchen", they tasted like hot dogs, only good.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)