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Braised Short Ribs

Braised Short Ribs
 
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Short ribs are a very popular cut of beef due to being larger and more tender than their pork counterpart. This recipe cooks for 3 hours to give meat that falls right off the bone!
Author:
Recipe type: Lunch, Dinner
Cuisine: More Favorite Recipes
Ingredients
  • bone in short ribs (trimmed of excess fat) 4 pounds
  • Olive oil
  • chopped carrots 3
  • finely chopped celery ribs 3
  • diced large scallion 1
  • diced large sweet onion 1
  • minced garlic cloves 3
  • bottle of hearty red wine ½
  • beef stock 3 cups
  • springs of thyme 5
  • rosemary ½ teaspoon
  • balsamic vinegar 3 tablespoons
  • tomato paste 3 tablespoons
  • Salt and fresh ground pepper to taste
Preparation
  1. In a large IMUSA Caldero or jumbo cooker heat olive oil over medium high heat.
  2. Season short ribs generously with salt and fresh ground pepper. Brown short ribs evenly on all sides. Do this in two batches as to not overcrowd the pan. Remove short ribs from pot and set aside.
  3. Discard rendered fat and add another 3T of olive oil to the pan.
  4. Reduce heat to medium and add the garlic, onions, celery, carrots, and shallots to the pot. Stir well and cook for 5 to 7 minutes or until the onions are translucent.
  5. Add the tomato paste and cook another 5 minutes stirring constantly. Add all of the remaining ingredients except the short ribs and stir well. Do not add salt and pepper until the end as the stock adds a lot of salt to the dish.
  6. Add the short ribs making sure they are fully submerged in the cooking liquid. Cover and cook over medium low to low heat for 21/2 to 3 hours or until the meat is almost falling off the bone.
  7. Allow the sauce to come to room temperature and skim the fat from the top (this can be done ahead of time by refrigerating the sauce and allowing the fat to solidify at the top).
  8. Remove short ribs from sauce and strain the sauce
  9. Bring the sauce to a boil and reduce by approximately one third. Pour sauce over short ribs and serve with truffle mashed potatoes or creamy polenta.
By |More Favorite Recipes, Recipes|2 Comments
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Shredded Beef “Ropa Vieja”

Shredded Beef "Ropa Vieja"
 
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Ropa Vieja or "Old Clothes", refers to a traditional recipe popular in the Canary Islands, Cuba, Puerto Rico, and the Caribbean. This delicious recipe is composed of tender shredded beef with a tomato based sauce full of spices and flavor.
Author:
Recipe type: Lunch, Dinner
Cuisine: Caribbean
Ingredients
  • Salt 2 tsp
  • Whole black peppercorn 1 Tbsp
  • Flank steak 2 Lbs.
  • Olive oil ½ Cup
  • Garlic cloves 3
  • Medium green bell pepper 1
  • Medium red bell pepper 1
  • Tomato sauce 2 Cups
  • Bay leaf 1
  • White pepper ½ tsp
  • Ground cumin ½ tsp
  • Ground oregano ½ tsp
  • Dry wine 1 Cup
  • Lime juice ½ a lime
  • Canned peas, for garnish ½ Cup
  • Chopped pimientos, for garnish ¼ Cup
Preparation
  1. Combine 11⁄2 quarts water, 1 teaspoon of the salt and the peppercorns in a large IMUSA SAUCE POT OR CALDERO and bring to a boil over high heat.
  2. Add flank steak and reduce the heat to low. Cover the IMUSA sauce pot or caldero and simmer over low heat for 11⁄2 to 2 hours, until the meat is nice and tender.
  3. Heat the olive oil in a large 12” IMUSA SAUTÉ PAN over medium heat. Add the garlic, onion, and bell peppers, and sauté for about 10 minutes, until the vegetables are soft.
  4. Add the tomato sauce, bay leaf, pepper, cumin, oregano, and remaining teaspoon of salt, and bring the mixture to a boil.
  5. Add the dry wine and continue boiling for 5 minutes. Reduce the heat to low and simmer for additional 20 minutes. Remove the pan from the heat and set aside. Drain the flank steak and let it cool to room temperature on a plate lined with paper towels.
  6. Use your hands to shred the beef into long strips; if you shred it along the grain it should come apart easily. Season the steak with salt and pepper and with the IMUSA LIME SQUEEZER, squeeze lime juice and add it to the tomato mixture. Stir to coat the meat with the sauce.
  7. Cook over medium low heat for at least 20-30 minutes to allow the flavors to come together. Remove and discard the bay leaf. Garnish with peas and pimentos and serve with white rice.
 
By |Caribbean Recipes, Recipes|1 Comment
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Easy Coconut Rice and Beans

Easy Coconut Rice and Beans
 
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This is going to be your new favorite side dish. Originating in the Caribbean, this recipe uses coconut milk to give a uniquely sweet flavor to the rice. The beans provide enough protein to the dish to be a stand alone meal, however, it is also delicious accompanied with a flank steak or chicken.
Author:
Recipe type: Lunch, Dinner, Gathering
Cuisine: Caribbean
Ingredients
  • Bacon 4 Oz.
  • Large Onion 1
  • Garlic Cloves 4
  • 1 can of diced tomatoes 28 Oz.
  • 2 cans of red kidney beans 15.5 Oz.
  • Fresh cilantro 1 Bunch
  • Long-grain rice 3 Cups
  • 2 cans Coconut milk 14 Oz.
  • Water 1 Cup
  • Salt 4 Tbsp
Preparation
  1. Heat your 6.9 Qt IMUSA Caldero under medium high heat and cook bacon until slightly browned, about 3 minutes. Add onions and garlic and sauté for 5 more minutes.
  2. Pour in the drained tomatoes, kidney beans, cilantro, rice and salt and mix gently until well blended. Add the coconut milk and water and mix again.
  3. Cover with lid and bring to high heat allowing it to come to a boil. Once boiling, lower the heat and simmer for 35-40 minutes, or until rice is fully cooked.
 
By |Caribbean Recipes, Recipes|1 Comment
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Spanish Rice with Corn and Olives

Spanish Rice with Corn and Olives
 
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Using sofrito is the secret to Latin-Flavored rice in an IMUSA caldero! This recipe adds fresh sweet corn and Spanish olives for a salty/sweet combination you will love!
Author:
Recipe type: Side, Dinner, Lunch
Cuisine: Fusion
Ingredients
  • long grain white rice 2 cups
  • Corns on the Cob (or 1 1⁄2 cup of Sweet Corn) 4
  • Sofrito 2 tablespoons
  • tomato sauce ½ cup
  • vegetable or corn oil ¼ cup
  • Spanish olives ¼ cup
Preparation
  1. In an IMUSA FRY PAN, sauté the corn until lightly browned and crisp, then set aside to cool.
  2. Turn heat on to medium. Add oil, tomato sauce and sofrito in your IMUSA CALDERO. Let it simmer together for 3 minutes.
  3. Add the corn to the IMUSA CALDERO. Proceed by adding olives then stir. Cover and let it cook. Blend together for about 5 minutes.
  4. Add the rice and stir to coat.
  5. Raising the heat to high, add 4 cups of water and stir
  6. Add a pinch of salt and let it cook until the water starts evaporating (7-10 minutes). Reducing the heat to low, cover the Caldero and let cook for 18-20 minutes (or until rice is fluffy).
  7. Serve with sweet plantains or green salad.
 
By |Latin-Fusion Recipes, Recipes|125 Comments
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Stuffed Poblano Chiles in White Rice

Stuffed Poblano Chiles in White Rice
 
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Poblano peppers are mild in heat but rich in flavor! Take your tastebuds down south with this rice recipe including white cheddar cheese, corn, and poblano chiles!
Author:
Recipe type: Lunch, Dinner
Cuisine: Mexican
Ingredients
  • small Poblano chiles or 4 large Poblano chiles 8
  • mild white cheddar cheese 1 pound
  • chicken broth or water 4 cups
  • small white onion ½ small
  • garlic cloves 2
  • salt 4 teaspoons
  • vegetable oil 1 tablespoon
  • long grain rice 2 cups
  • frozen corn ½ cup
Preparation
  1. Place the Poblano chiles on any PTFE Nonstick IMUSA Comal on high heat and roast until the chile skin is completely and evenly blistered.
  2. Turn the chiles on a regular basis to create the even blistering. Do not char the chiles.
  3. Place chiles in plastic or paper bag for 10-15 minutes. Peel away the black skin. Make a cut lengthwise on your chile and take out the seeds and veins.
  4. Stuff with cheese.
  5. Using a blender, pureé the chicken broth, onion, and garlic. Strain and set aside.
  6. On medium heat, add the oil to your IMUSA Caldero. Add the rice.
  7. Stir regularly for 3 minutes until the rice grains are white on the inside and transparent on the outside.
  8. Add the chicken broth mixture. Add salt. Bring to a boil.
  9. Nestle the stuffed chiles into the cooking rice with the seam side up. Sprinkle in the corn and cover.
  10. Reduce heat to low, cover, and continue cooking for 20 to 25 minutes or until the liquid evaporates. Do not uncover the rice for at least 15 minutes or it will not cook properly.
 
By |Mexican Recipes, Recipes|27 Comments
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