Short Rib & Porter Stew

EQUIPMENT

• Dutch Oven

• Stove Top

• Oven

INGREDIENTS

• 2 lbs beef short ribs (smoked, bone on)

• 2 tbsp olive oil

• 1/2 cup of carrots (diced)

• 2 cups of beef broth

• 1 onion (chopped)

• 2 cloves of garlic (chopped)

• 2 tbsp tomato paste

• 1 can of diced tomatoes (15 oz)

• 1 can of tomato sauce (8 oz)

• 1 jalapeno (seeded and diced)

• 1 1/2-2 chipotle peppers (chopped)

• 1/2 tsp chili powder

• 1/2 tsp oregano

• 1/2 tsp cumin

• 1 tbsp dark cocoa powder (unsweetened)

• pinch cayenne pepper (ground)

• pinch smoked paprika

• pinch of salt

• pinch of pepper

• 1 can of your favorite dark beer (Porter or Stout)

INSTRUCTIONS

• Preheat oven to 300

• Place Dutch-oven on stove, over medium-high heat.

• Add oil and carrots and sauté until carrots start to soften.

• Add onions and garlic to pot and continue sauté until onions are brown.

• Add jalapeno and continue to cook for another minute.

• Stir in tomato paste, cumin, chili powder, oregano, cocoa powder, chipotle peppers, cayenne, and paprika, and let cook for 3-4 minutes

• Stir in broth, beer, diced tomatoes, and tomato sauce, and let simmer.

• Add in smoked short ribs and bring to a simmer, stirring occasionally..

• Using a slotted spoon, push beef to bottom of pot and place in oven.

• Cook in oven for at least an hour, but no longer that 2 1/2 (You'll know it's done when bone can easily be removed).

• Remove from oven and pull bones from stew (beef should be falling apart).

• Shred meat and stir to incorporate evenly throughout the stew.

• Serve with your favorite toasted bread and garnish with cilantro (optional)