At the height of tomato season, when the green chiles are just beginning to show up in my farmers market, I think of this dish to show off the incomparable flavors of the season. Beyond delicious, this is a simple slow-cooker dish that saturates the kitchen with rich aromas and promises complete satisfaction at the table.
In the colder months, when fresh tomatoes aren’t as readily available, I use fire-roasted canned tomatoes to make the salsa. Also, if you’re cooking for a larger group, feel free to double the recipe. And if you like things spicy, simply increase the amount of chiles in the Roasted Tomato Salsa.
INGREDIENTS
- 4 large bone-in English-cut beef shortribs (about 2 ½ pounds total)
- Salt
- 2 to 3 tablespoons fresh-rendered pork lard
- 8 ounces hearty mushrooms (I like a mix of shiitake, oyster, & king trumpet, but using mushrooms is optional)
- A generous pound small boiling potatoes (if they have a diameter greater than 1 inch, cut them in half)
- 2 cups Roasted Tomato Salsa (link above)
- 2/3 cup malty beer like Dos Equis ambar (or use red wine or water)
- A big handful of cilantro leaves, for garnish
INSTRUCTIONS
Brown meat. Pat the shortribs dry with paper towels, then generously salt on all sides. In a large (10-inch) skillet or a stovetop-safe slow cooker insert, heat the lard or oil over medium-high. When hot, lay the meat in the pan. Richly brown on all sides, about 8 minutes. If using the slow-cooker insert, remove the meat to a plate. If using the mushrooms, brown them for a few minutes in the hot fat.
Braise meat and potatoes. Layer the slow-cooker: Scatter in the potatoes (and mushrooms, if using), top with the meat, spoon on the salsa, then drizzle in the beer/wine/water. Cover and cook on high for 4 hours. The dish can hold on the “keep warm” setting for several hours.
Finish and serve. Scoop a cup or so of potatoes and cooking liquid into a blender jar. Blend to combine them, then stir the pureed potatoes back into the chunky potato mixture to thicken the sauce (you can also use an immersion blender or old-fashioned potato masher). Transfer a portion of shortrib and vegetables to each of 4 deep plates. Taste and season the sauce with salt if needed, then spoon the rustic sauce over each portion. Scatter on the cilantro leaves and you’re ready to serve.
No slow cooker?
Instead of a skillet, use a large (6-quart; 12-inch diameter) heavy pot, preferably a Dutch oven, to brown the beef (and mushrooms, if using) as described. Layer in the potatoes and cover with the salsa and beer, set the lid in place and braise in a 325 degree oven for 2 ½ to 3 hours, until the shortribs are completely tender.
