For this dish, use any good, strong coffee that is not too bitter and combine it with your favourite dark chocolate for a unique dish that will have your friends coming back for more. Recipe and photo from The British Columbia Cookbook, by Eric Pateman, Jennifer Ogle, James Darcy and Jean Par. 2012 by Company's Coming. Used by permission.
Directions for: Coffee and Chocolate Braised Short Ribs
Ingredients
cup (60 mL) olive oil
5 lb(s) (2.3 kg) beef short ribs
sea salt and freshly ground pepper
1 large onion, chopped
1 large red pepper, chopped
1 large jalapeno pepper, seeded and finely chopped
4 clove garlic, minced
2 Tbsp (30 mL) dark brown sugar
2 Tbsp (30 mL) ancho chile powder
cup (60 mL) fresh oregano, chopped
1 tsp (5 mL) cumin
2 cup (500 mL) strong coffee
1 28 oz can (796 mL) diced tomatoes in juice
1 Tbsp (15 mL) tomato paste
1 cup (250 mL) dark, unsweetened chocolate (at least 70% cocoa), shaved
fresh cilantro, chopped
Directions
1. Preheat oven to 300 F (150 C). Heat oil in a heavy-bottomed pot over medium-high. Season short ribs with salt and pepper. Working in batches, sear short ribs in oil until nicely browned and transfer to a platter.
2. Reduce heat to medium and add onions and peppers to oil and drippings in pot, stirring until onions are translucent. Stir in garlic and saut for 1 minute. Add brown sugar, ancho chile powder, oregano and cumin and cook for 5 minutes. Stir in coffee, tomatoes and tomato paste and bring the mixture to a boil. Add short ribs and collected juices to pot and heat until boiling.
3. Cover and bake in oven until meat is very tender, about 1 3/4 to 2 hours. Stir in chocolate until it is melted and evenly distributed in sauce. Season to taste with salt and pepper and garnish with cilantro.
See more: Beef, Chocolate, Roast, Braise, Dinner, Main, North American