Text 4931, 106 rader
Skriven 2013-09-22 06:36:36 av Dave Drum (1:261/38)
Ärende: Chile 4056
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Braised Chile-Spiced Short Ribs w/Black Beans
 Categories: Beef, Chilies, Beans
      Yield: 6 Servings

MMMMM---------------------------BEANS--------------------------------
      1 lb Dried black beans
      8 c  Water
      1    Turkish bay leaf
           +=or=+
    1/2    California bay leaf

MMMMM-------------------------SHORT RIBS------------------------------
  1 1/4 oz Dried ancho chilies
      2 c  Boiling-hot water
      1 md Onion; chopped
      3 cl Garlic; coarse chopped
      2 tb Fine chopped chipotles in
           - adobo
           +=PLUS=+
      1 tb Adobo sauce
      2 tb Tomato paste
      2 tb Molasses (not robust or
           - blackstrap)
      1 ts Cumin seeds
      3    Whole cloves
  2 1/3 c  Cold water; divided
      5 lb Beef short ribs
      1 tb Vegetable oil
    1/4 lb Sliced bacon; chopped
      1    (3") cinnamon stick

  Accompaniments: chopped white or red onion; chopped cilantro

  Braised dishes are often served with a creamy side like mashed
  potatoes, polenta, or grits. Black beans offer an earthy
  change of pace and complement the chile purée. View more of
  our favorite recipes from this issue.

  Quick-soak beans: Put beans in a 4 to 5 qt heavy pot with
  enough water to cover by 2 inches.

  Bring to a boil and boil 2 minutes, then remove from heat
  and let stand, covered, 1 hour.

  Make chile purée: Wipe anchos clean, then stem and seed.
  Discard ribs and tear anchos into pieces.

  Soak anchos in boiling-hot water until softened, about 20
  minutes. Transfer anchos to a blender, reserving soaking
  liquid.

  Purée anchos with onion, garlic, chipotles w/ sauce, tomato
  paste, molasses, cumin, cloves, 1/3 cup water, and 1 ts salt

  Braise short ribs: Pat ribs dry & season with 1 1/2 ts salt
  and 1 ts pepper (total). Heat oil in a wide 6 to 8 qt heavy
  pot over medium-high heat until it shimmers. Brown ribs in
  batches, about 6 minutes per batch. Transfer as browned to
  a platter. Discard fat from pot.

  Preheat oven to 350°F with rack in middle.

  Cook bacon in pot over medium heat until browned, transfer
  with a slotted spoon to platter.

  Stir chile purée into fat in pot (it may spatter). Cook,
  stirring frequently, 6 minutes. Stir in reserved chile-soaking
  liquid, remaining 2 cups water, and cinnamon stick and bring
  to a boil. Return ribs and bacon to pot and braise, covered,
  in oven until ribs are very tender, 3 to 3 1/4 hours. Skim
  fat from sauce.

  Cook beans while ribs braise: Drain beans, then return to
  pot and add fresh water (8 cups), bay leaf, and 1/2 tsp
  salt. Bring to a boil, then reduce heat & simmer, uncovered,
  until beans are just tender, 1 1/4 to 2 hours (depending on
  age of beans). Drain just before serving.

  Serve short ribs with beans.

  CooksÆ notes:

  Short ribs can be made 3 days ahead and chilled (covered
  once cool).

  Beans can be cooked 3 days ahead and chilled (do not drain).
  Reheat before draining.

  Recipe by Maggie Ruggiero

  February 2009 | Gourmet

  Serves 6

  MM Format by Dave Drum - 19 January 2009

  Uncle Dirty Dave's Archives

MMMMM

... It is contrary to the will of the gods to eat delicate food hastily.

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