Island Braised Short Ribs
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Ingredients:
- 5 lbs extra lean short rib of beef, cut across
bone in twelve 3-4 inch pieces
- 2 cups Brazil Gourmet Mango nectar plus 3
tablespoons
- ½ cup tequila
- ½ cup beef broth
- 1 canned chipotle chili in adobo, chopped
- 1 large scallion, chopped
- 3 large leeks, trimmed and thinly sliced
- 2 tablespoons canola oil
- ¼ teaspoon black pepper
- ½ teaspoon salt
Heat oven to 325 degrees. Season ribs with salt
and pepper. Heat nonstick skillet over medium-high heat. Working in
batches, brown ribs 7-10 minutes. Put in large, deep ovenproof pot.
Drain fat from skillet and heat oil over medium-high. Add leeks and
sauté until browned, about 8 minutes. Add 2 cups mango nectar,
tequila, broth and chipotle, simmer 1 minute. Pour over ribs. Bake,
uncovered, in 325 degree oven for 3 hours or until the ribs are very
tender, turning every 45 minutes. Remove pot from oven. Let ribs
cool in sauce, uncovered, 30 minutes. Remove ribs from sauce and
refrigerate, covered, overnight. To serve, discard fat from sauce.
Add remaining 3 tablespoons nectar and ribs to sauce. Reheat over
medium heat, 20 minutes. Top with scallion.
Makes 12 servings
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