Thursday, May 8, 2014

Short Ribs with Capsicum and Potatoes




Short ribs with bell peppers and yukon potatoes provide an Indian style comfort food in this spice rich stew.  The short ribs are deboned and given a dry seasoning of chili powder, cumin, coriander, garam masala and lemon juice before it is stewed in a tomato-garlic-ginger base with bell peppers, potatoes and more spices.  A delightful meal best served with basmati rice or naan.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 90 minutes
Special Tools: Large Dutch Oven or Cast Iron Pot

Ingredients:

1.5 lb. Beef Short Ribs deboned and cut into 1 inch cubes
Salt
3 Tablespoons Vegetable Oil
1 Large Onion chopped
4 Garlic Cloves chopped
1 inch Ginger chopped
2 Bay Leaves
1 Teaspoon Chili Powder
1.5 Teaspoons Cumin
1.5 Teaspoons Coriander
1/2 Teaspoon Garam Masala
2 Teaspoons Lemon Juice
1 Teaspoon Nigella Seeds
1 Teaspoon Ground Mustard
1 Tablespoon Red Curry
2 Tomatoes chopped
1 Serrano Pepper chopped
2 Teaspoons Paprika
1 Red Bell Pepper cut into 1 inch pieces
1 Green Bell Pepper cut into 1 inch pieces
3/4 Cup Beef Broth
2 Yukon Potatoes cut into 1 inch cubes

Season the beef short ribs with salt and set aside.

In a large dutch oven or cast iron pot place the vegetable oil over high heat.  Add half the onions, half the ginger and half the garlic into the pan and sauté until the onions are soft (about 3 minutes).  Add the beef to the pot to brown the meat on all sides (about 8-10 minutes).  Remove the pot from the heat. Transfer the beef to a large bowl and stir in the chili powder, cumin, coriander, garam masala and lemon juice to coat the warm meat.  Set the meat aside.

Return the dutch oven or cast iron pot over medium high heat.  Add the remaining onions, ginger and garlic to the pot along with the bay leaves.  Sauté until the onions are soft (about 3 minutes).  Stir in the Nigella seeds, ground mustard and red curry powder into the onion mixture. Add the tomatoes, Serrano peppers and paprika to the pot and sauté for 2 minutes.  Return the beef to the pot along with the red and green bell peppers. Give the pot a good stir. Lower the heat to a slow simmer and cover to let cook for 10 minutes.

Pour 3/4 cup beef broth into the pot along with the Yukon potatoes. Give the pot a good stir and cover to simmer for another 60 minutes until the potatoes and beef are fork tender.  Season the entire dish with salt and pepper to taste. 

Serve the beef with basmati rice or naan on the side.  Enjoy.

No comments:

Post a Comment