Braised Short Ribs with Onion Bread Pudding and Spiced Mole

Added Dec 3rd, 08 by Annie Callan

387 recipes submitted
5.00 Average rating
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Categories: Meats, Puddings & Custards, Sauces & Condiments, Vegetables
Servings: 6 change
Calories per serving: 1,667

Prep Time: 40 mins
Cook Time: 450 mins

Nutritional Facts

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Per serving	% Daily Value*
Calories 1,667	83%
Fat 261g	401%
Cholesterol 1,129mg	376%
Sodium 1,667mg	69%
Carbohydrates 431g	83%

More facts>>

It's fresh and fare.

A warm pudding, perfect short ribs and spiced mole complements this cozy dish.

Ingredients

For the short ribs:

5 pounds short ribs of beef
2 onions, peeled and sliced 1/4-inch thick
4 garlic cloves, peeled and crushed
2 carrots, peeled and sliced 1/4-inch thick
4 celery stalks, sliced
1 bottle red wine
2 bay leaves
3 sprigs thyme
2 quarts chicken broth

For the spiced mole:

8 dried chiles, stems and seeds removed
1/2 cup almonds
1 tbsp unsalted roasted peanuts
1/4 cup shelled pumpkin seeds
1 tbsp sesame seeds
1 large ripe, dark-skinned plantain, peeled and thickly sliced
1 large white onion, peeled and cut into wedges
2 whole cloves
1/2 pound tomatillos, husked, rinsed, and coarsely chopped
1/2 pound plum tomatoes, coarsely chopped
1/3 cup raisins
1 tsp whole black peppercorns
2 whole allspice berries
1/2 tsp cumin seeds
1/2 tsp aniseed
1 cinnamon stick
1/2 cup bread, sliced into 1-inch sections
1 tortilla, torn into pieces
3 ounces chocolate
1/4 cup dark brown sugar
2 cups chicken broth
4 sprigs thyme
1 tsp salt

For the onion bread pudding:

10 whole onions, unpeeled (we use local Pine Island onions)
4 cups heavy cream
4 cups whole milk
2 tablespoons salt
2 bay leaves
8 thyme sprigs
10 whole black peppercorns
14 egg yolks
4 whole eggs
Juice of 1 lemon
18 cups bread, diced into 1/4-inch pieces

Recipe Method

For the short ribs:

1. Sear the short ribs in hot oil to a deep golden brown.

2. Sweat the onions lightly with garlic. Add the carrots and celery and cook briefly.

3. Add the wine and herbs, and reduce by half.

4. Add the chicken broth and bring to a boil.

5. Put the short ribs into a roasting pan suitable to hold all of the ingredients. Pour the wine/ broth mixture over the ribs.

6. Cover with foil, braise in a 300-degree oven for 3-1/2-4 hours. The meat should be very tender when finished.

7. Remove the ribs from the stock, being careful not to break up the meat. The meat is ready is ready to serve, but is best left to cool in the cooking liquid overnight.

For the spiced mole:

1. In a large heavy-bottom pot, add oil and sear the chilis over medium heat, allowing the skin to blister and blacken. Place in a second stock pot.

2. Toast the nuts and seeds until golden; add to the second pot.

3. Toast the plantain pieces, the onion, and the garlic; add to second pot.

4. Saute the tomatillo, tomatoes, and raisins; add to second pot.

5. Toast the spices in a separate, dry saute pan; add to second pot.

6. Toast the bread and tortillas; add to second pot with the chocolate and brown sugar.

7. Stir in the stock, thyme, and salt; simmer for 30 minutes over low heat (be careful not to scorch the bottom of the pot).

8. The sauce may be thinned with water or chicken broth if necessary.

For the onion bread pudding:

1. Bake the onions until the centers are very soft.

2. Tie the bay leaf, thyme, and black peppercorns in a piece of cheesecloth or a coffee filter using butchers twine.

3. Puree the onions until smooth.

4. Combine the roasted onion puree, cream, milk, one tablespoon salt, and the herb sachet; bring to a boil. Reduce heat to a very low simmer and cook for 15 minutes; remove from heat.

5. Whisk the remaining one tablespoon of salt with the eggs in a stainless-steel bowl. While stirring, slowly drizzle in the hot cream mixture until combined; then strain the mixture back into the stainless-steel bowl. Add lemon juice.

6. Line a hotel pan with parchment paper and coat with cooking spray.

7. Combine the bread with the onion custard mix, squeezing the bread to allow the custard to be absorbed. Let mixture sit for at least 30 minutes before cooking. Cover with foil.

8. Set the hotel pan into a roasting pan and place in oven. Pour enough hot water into the roasting pan to come halfway up the sides of the hotel pan. Bake 1-1 1/2 hours. The finished mixture should jiggle in one solid mass like a cooked cheesecake or crème brulee. If the center is still “liquidy” remove foil for the last few minutes of cooking.

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Fiber 29g	115%
Sugars 50g
Protein 147g	294%
Calories in Fat 1,667
Calories in Saturated Fat 1,034
Saturated Fat 115	574%
Poly Fat 21g
Net Carbohydrates 0g
Insoluble Fiber 0g
Glycemic Index 0
Glycemic Load 0

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