The past two days have been cloudy here but thanks to modern weather forecasting, a little planning, and some reheating we were still able to enjoy solar cooked meals. I got this recipe from America’s Test Kitchen’s “The Best Make-Ahead Recipe” cookbook. It called for beef brisket but I couldn’t find any that wasn’t brined for corned beef. I used boneless chuck short ribs instead. Using short ribs makes it easier to adapt the recipe to the number of portions you want to make. Just calculate one rib per person and adjust the other ingredients accordingly. Make enough for leftovers of the sauce, onions, and ribs; they can be used for French dip sandwiches or pasta sauce later in the week.
4 to 5 pounds boneless beef chuck ribs
Salt and pepper
3 pounds onions, sliced
1 tablespoon light brown sugar
3 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon paprika
1/8 teaspoon cayenne pepper
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup dry red wine
3 bay leaves
2 teaspoons cider vinegar
Set Global Sun Oven out to preheat.
Pat ribs dry and season with salt and pepper. Heat 1 teaspoon oil in a large cast iron Dutch oven over medium high heat. Brown ribs on all sides, work in two batches adding additional oil if necessary. Transfer ribs to a plate. Add onions, sugar, and 1/4 teaspoon salt to the Dutch oven and cook, stirring occasionally, until the onions are softened and golden brown, about 10 minutes. Stir in the garlic, then the tomato paste. Add the paprika and the cayenne. Sprinkle the flour over the onions and stir until well combined. Add the broth, wine, and bay leaves, stirring to scrape any browned bits fro the pan. Simmer until thickened, about 5 minutes. Add the ribs and their juices back to the Dutch oven, nestling them in the onion mixture. Cover and transfer to the Sun Oven. Cook until the meat is fork tender, about 3 hours.
Remove the Dutch oven from the Sun Oven and let the ribs cool at room temperature for about an hour. When cool transfer the ribs to a plate. Strain the onion mixture, reserving the onions and sauce in separate bowls. Discard the bay leaves. Let the sauce rest, then skim any fat off the top with a spoon.
Warm the sauce in a medium saucepan over medium heat. Stir the onions and vinegar into the warmed sauce and season with salt and pepper to taste. Spoon the sauce over the ribs and serve immediately.