Braised Short Ribs | Seco De Res | A Must Try Stew

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: broth

Non-alcoholic beer maintains flavor without alcohol.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

Peel and dice an onion; size doesn't matter as it will be blended.

Season short ribs with salt, black pepper, and cumin; dab the meat to pick up any seasoning that falls on the cutting board.

Heat olive oil in a pot over high heat.

Brown the short ribs for 3 minutes on each side until they have color and flavor.

Remove the short ribs and set aside.

In the same pot, sweat the onions in the beef drippings, picking up the bits stuck to the bottom.

Add 1 tablespoon of garlic paste, a pinch of cumin, a pinch of salt, and black pepper; mix until incorporated.

Pour in 1 cup of dark beer and let it reduce for a few minutes.

Blend 2 cups of cilantro with 1/2 cup of water until smooth and chunk-less; add this cilantro mixture to the pot.

Add the short ribs back into the pot along with 1 to 1.5 cups of beef broth.

Simmer for 3 hours, checking occasionally to ensure nothing sticks to the bottom.

Slice a red bell pepper into thin strips.

Peel and slice 2 carrots.

Set aside 1 cup of green peas; use frozen peas if fresh ones are unavailable.

15 minutes before the dish is done, add the sliced bell pepper, carrots, and green peas to the pot; cover and cook.

Serve with a side of soil kyoya or rice and beans.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary