Chipotle Short Rib and Root Vegetable Stew
Active time: 30 minutes Total time: 3 to 3 1⁄2 hours, plus optional overnight chilling time Yield: Serves 4to 6
Ingredients:
21⁄2 to 3pounds boneless short ribs, cut in 11⁄2- to 2-inch chunks
Kosher salt and freshly ground black pepper
4 tablespoons olive oil, divided 1 large yellow onion, chopped 4garlic cloves, chopped 1 teaspoon sweet paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1(6-ounce) can tomato paste 1(750ml) bottle heavy-bodied red wine
2cups beef stock or chicken stock
1⁄4 cup chipotles in adobo, chopped with juices
1 bay leaf
2 large carrots, peeled, thickly sliced
1large turnip, cut into bite-size chunks (or 1 bunch baby turnips, trimmed and scrubbed) 1 medium rutabaga, peeled, cut into bite-size chunks 2tablespoons balsamic vinegar 1 tablespoon light brown sugar (optional)
Directions:
Heat the oven to 300 degrees. Season the meat on all sides with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. In batches, without crowding the pan, brown the meat on all sides, about 8minutes. (This step is very important, so take the time to do it well.) Transfer to a plate or bowl and repeat with the remaining meat. Drain off the fat from the pot. Add 1 tablespoon oil, the onion and garlic and saute over medium heat until the onion softens, about 3minutes, stirring up the brown bits in the pan with a wooden spoon. Add the paprika, cumin and coriander and cook until fragrant, about 15 seconds, stirring constantly. Add the tomato paste and continue to stir to slightly cook the paste and create a slurry, about 30 seconds.
Add the wine, stock, chipotles and bay leaf to the pot. Stir in the meat and any collected juices. If the meat is not completely submerged, add more stock or wine to cover. Bring to a boil, then turn off the heat. Cover the pot and transfer to the oven. Cook the stew until the meat is very tender, 21⁄2 to 3hours, stirring every hour or so. Remove the pot from the oven.
(If making the recipe one day in advance, cool the stew, then cover the pot and refrigerate overnight. One hour before serving, remove the pot from the refrigerator and lift or scrape off the layer of fat on the surface. Gently reheat the braise over medium-low heat until the stock is liquid enough to remove the meat. Proceed to next step.) Carefully remove the meat from the sauce and place in a bowl. Bring the sauce to a boil on the stovetop. Simmer, uncovered, over medium heat until it’s reduced by about half and thickened to a rich sauce consistency, 12 to 15 minutes, skimming any fat as necessary.
While the sauce is reducing, heat 1 tablespoon oil in a large skillet over medium heat. Add the carrots, turnip and rutabaga and lightly season with salt. Saute until the vegetables are bright and crisp-tender, about 5 minutes.
Add the vegetables to the sauce along with the beef and any juices. Stir in the vinegar and season with salt and pepper. Taste for seasoning and add the sugar if desired. Simmer the stew over medium heat until the vegetables are al dente, about 10minutes more. Serve warm.