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Braised Short Ribs

Braised Short Ribs
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:
Cuisine: More Favorite Recipes
Recipe type: Lunch, Dinner

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.

Easy Coconut Rice and Beans

Easy Coconut Rice and Beans
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:
Cuisine: Caribbean
Recipe type: Lunch, Dinner, Gathering

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.

 

Spanish Rice with Corn and Olives

Spanish Rice with Corn and Olives
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:
Cuisine: Fusion
Recipe type: Side, Dinner, Lunch

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.

 

Stuffed Poblano Chiles in White Rice

Stuffed Poblano Chiles in White Rice
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:
Cuisine: Mexican
Recipe type: Lunch, Dinner

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 non-stick 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.