Tamarind braised short ribs with sweet potato purée, arugula, golden raisins, and spiced pumpkin seeds recipe

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  • Yield: 8 Servings


For the Short Ribs
  • 4 pounds boneless short rib plates, cleaned and seared
  • 10 chiles de árbol
  • 5 dried chipotle chilies
  • 1⁄2 of an onion, diced
  • 1⁄2 of a carrot, diced
  • 3 bay leaves
  • 1 cup balsamic vinegar
  • 1 cup white wine
  • 3 tablespoons chopped garlic
  • 1⁄2 cup tamarind paste
  • Salt and pepper, to taste
  • 2–4 cups water
For Sweet Potato Puree and Golden Raisins
  • 3 pounds peeled sweet potatoes, diced
  • 1⁄4 cup sliced garlic, slowly cooked in oil
  • Salt and pepper, to taste
  • Splash of lime juice
  • 1 cup raisins
  • 1 cup dry white wine
For Spiced Pumpkin Seeds and Arugula Salad
  • 1 cup shelled pumpkin seeds
  • 1 tablespoon olive oil
  • 1⁄4 teaspoon ground pequin chili
  • Salt, to taste
  • 8 cups arugula
  • 1 tablespoon olive oil
  • 1⁄2 tablespoon lime juice
  • Salt and pepper, to taste
How to Make It
    For Short Ribs
  1. Take all ingredients besides ribs, salt, pepper, and water and blend in blender or food processor. Preheat oven to 350°F. Place ribs in a roasting pan, pour blended liquid over ribs, add approximately 2 cups water, (but make sure ribs are barely covered), and cover pan with parchment paper and foil. Place on stovetop over high heat. Bring covered meat to a boil; reduce heat to medium-low and simmer for a few minutes. Place pan in oven and cook 21⁄2 to 3 hours, until tender but not falling apart.
  2. Remove ribs from liquid and lay on parchment paper–lined sheet pan. Season well with salt and pepper, wrap with plastic wrap, and cool in refrigerator until cold, 2 to 3 hours. Divide into 6-ounce portions. Skim fat from braising liquid, reduce sauce over medium-low heat for about 20 minutes, remove, and let cool. Before serving, place short ribs in a large sauté pan. Add reduced braising liquid and cover with lid. Place on stove over medium heat until short ribs are heated through, about 10 to 12 minutes.
  3. For Sweet Potato Puree
  4. Place sweet potatoes in large pot. Cover with milk and slowly cook over medium heat until cooked through, about 15 to 20 minutes. Remove sweet potatoes from milk. In small batches, place potatoes and garlic in a blender and purée until smooth. Season with salt and pepper and a splash of lime juice.
  5. For Golden Raisins
  6. Place raisins and wine in a saucepot on low heat and slowly heat to a simmer. Remove and allow to cool. Remove raisins from liquid; drain well.
  7. For Spiced Pumpkin Seeds
  8. Preheat oven to 350°F. Place pumpkin seeds on a sheet pan and toast for 10 minutes. Remove from heat, toss with olive oil and ground chili, and season with salt to taste.
  9. For Arugula Salad
  10. Toss salad ingredients together. Don’t overdress the greens.
  11. To Complete
  12. Place a spoonful of Sweet Potato Purée in the bottom of a bowl. Place one Short Rib portion on top of the purée and drizzle with a spoonful of reduced braising liquid. Add Golden Raisins and Spiced Pumpkin Seeds to the Arugula Salad, toss to combine, and place on top of the Short Rib.

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