Oven Roasting

Chipotle Mole Braised Beef

20 min prep

120 min cooking

Serves 6

Difficulty 2/5

An exceptional short rib dish with a Mexican flare. Packed with a variety of enticing and interesting flavours such as chipotle peppers, almonds, spices and chocolate. There’s just the right amount of chipotles in the stew for a but you can add more for a spicier dish. Serve with rice and sour cream, garnished with sliced red onions, tomatoes, avocados and fresh cilantro.

Ingredients

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Directions

1. Heat oil over medium heat in a large Dutch oven or enamelled cast-iron roaster. Cook onion, sweet pepper and garlic, stirring, for about 5 minutes or until softened. Add tomatoes with juice, beef broth, chipotles to taste, almonds, raisins, sugar, sesame seeds, instant coffee, peppercorns, cinnamon, coriander, fennel and cloves and ½ tsp (2 mL) each salt and pepper. Bring to a simmer. Cover, reduce heat to low and simmer for about 30 minutes or until slightly thickened. 2. Meanwhile, pat beef dry with paper towel; season all over with salt and pepper to your taste. Place ribs in a single layer on a rack in a foil-lined shallow roasting pan or rimmed baking sheet. Roast in preheated 450°F oven for 20 minutes or until browned. Transfer ribs to a paper towel-lined plate and set aside. Discard fat. Reduce oven heat to 325°F. 3. Remove sauce from heat and stir chocolate into sauce until melted. Let sauce cool slightly. Purée in the pot using an immersion blender or transfer to a blender or food processor, in batches, until smooth; return to pot if necessary. 4. Place ribs in the pot with the sauce, turning to coat with sauce. Cover and cook in oven for 1½ to 2 hours or until beef is fork-tender. Skim any fat from sauce. Season with salt and pepper to taste.