This recipe has become pretty popular with us at home ever since I made it a few months ago. It’s sweet, hot and full of spice and a rich aroma to accompany all those flavors. A few cipollini onions also go into this dish along with some fresh mint leaves. A few tips to making this dish; I strongly recommend using a high-speed blender to get a thick velvety sauce and also refrigerating the entire dish overnight so you can easily skim off the hardened fat once it cools. And all made in this gorgeous and shiny casserole from American Kitchen. One of the great features about this piece of premium cookware is that it’s made locally by a hundred year old company, Regal Ware in West Bend, Wisconsin from responsibly sourced stainless steel and aluminum and comes with a lifetime warranty. The cookware is durable and the casserole I used withstood the high temperatures of the oven and it was also really easy to clean up. No stains whatsoever! American Kitchen is giving away two beautiful pieces of their stainless steel cookware, all you need to do to enter the giveaway is to go to the little widget below and follow the instructions. The giveaway is starts on February 23 and will end on March 2, 2017. Good luck and happy cooking! (note: this was a problem with the previous form used to enter the contest, but the code has now been fixed however, if you did enter previously you will need to reenter the giveaway using the form below, sorry for the inconvience) Indian-style braised short ribs makes: 2 servings ingredients 2lbs (~907g) short ribs 12 cipolini onions or white pearl onions, peeled 2 cups pinot gris 2 inch piece peeled ginger root 8 whole Kashmiri chilies 6 black peppercorns 4 cloves 2 bay leaves 2 tablespoons amchur 1 teaspoon green cardamom seeds 1 1/2 teaspoons kosher salt 1/4 (50g) cup brown sugar fresh mint leaves to garnish Place a wire rack at midlevel and preheat the oven to 300F. Place the ribs in an oven-safe stainless steel casserole pan or a Dutch oven along with 6 of the onions. Prepare the sauce by blending all the ingredients from the remaining 6 onions to the salt in a blender with 1 cup of water until completely combined and smooth. Stir in the sugar and taste and adjust seasoning if necessary. Pour this liquid over the ribs and make sure they’re completely coated. Cover and seal the top of the pan with two sheets of aluminum foil and press the lid firmly. Transfer the casserole pan to the preheated oven and cook for 2 hours. The meat will be completely cooked and just falling off the bones. Skim off and discard any excess fat from the surface (alternatively, refrigerate the entire pan overnight and then pull off the hardened fat and discard and then reheat the ribs over the stove before serving). Garnish with fresh mint and serve hot/warm. Disclaimer: This post was sponsored by American Kitchen, however all opinions expressed are solely my own. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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