Entrees/

Short Ribs Kabik

  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Recipe from Season 5, Mexico—One Plate at a Time
Servings: 4
Print

Ingredients

  • 1head garlic, broken apart, but cloves not peeled
  • 6 hot banana peppers
  • 2tablespoons vegetable oil
  • 6(about 9 ounces each) bone-in short ribs
  • Salt
  • 114.5-ounce can tomatoes in juice (preferably the fire-roasted variety)
  • 1medium red onion, sliced 1/4 inch thick
  • 1/2medium green pepper, stemmed, seeded and sliced 1/4-inch thick
  • 1teaspoon black pepper, preferably freshly ground
  • 1teaspoondried oregano, preferably Mexican
  • 1large branchepazote, if available
  • 1/2of a 3 1/2-ounce packageachiote seasoning, (such as Yucateco, La Anita or Marin brand)
  • 2tablespoon vinegar
  • Salpicon Garnish
  • 4 green onions, cut crosswise in 1/4-inch pieces
  • 1habanero chile, (or as much of it as you like), stemmed, seeded and thinly sliced
  • The juice of 1 lime

Instructions

In a very large (9- to 10-quart) Dutch oven (you'll use it for braising the meat), roast the garlic cloves over medium heat, turning from time to time, until soft and blackened in spots, 10 to 15 minutes. While the garlic is roasting, roast the chiles over an open flame or 4 inches below a preheated broiler, turning regularly, until the blistered and blackened in spots. Let the garlic cool until handleable, then peel and roughly chop. Cut a slit in the side of each chile.

Turn the oven on to 325 degrees. Set the Dutch oven over medium-high heat and film with the oil. Sprinkle the meat with salt, lay in the hot oil and sear all sides to a rich golden brown - this will take about 10 minutes. Transfer to a plate.

With the pot still over medium-high, pour in the tomatoes, along with the roasted garlic, red onion, green pepper, black pepper, oregano and epazote (if you're using it). Cook until the mixture starts to thicken, about 10 minutes. Meanwhile, mash the achiote paste and vinegar together until smooth.

When the sauce has reduced, stir in the achiote mixture and enough water (usually about 2 cups) to bring the depth to about 3/4-inch. Taste and season with salt, usually about 1 teaspoon. Nestle the meat and whole roasted chiles into the sauce, cover the pot and slide into the middle of the oven. Cook until the meat is so tender that it's nearly falling apart, about 2 hours.

Mix together the chopped green onion with the habanero. Moisten it with a little fresh lime juice and season with salt.
Transfer the short ribs to deep serving plates (pasta bowls work well here). Spoon off the fat that has risen to the top of the sauce. Taste and season with more salt, if you think necessary. Spoon the brothy sauce over the short ribs, topping each serving with one of the banana peppers. Serve right away, passing the salpicon separately for each person to use al gusto.

 

Pinterest

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>