A few years ago it seemed like all the food publications and T.V. shows were raving about short ribs. They all claimed that they were inexpensive, yet I’d never tasted any and had only seen them on the menus of high end restaurants. Finally, on a vacation in Bisbee, we treated ourselves to a nice meal at Cafe Roka and I odered some. When they got to the table the first thing I thought was, “I could make this.” Braising meat is not all that hard and a Global Sun Oven makes the task even easier.
Braised Short Ribs with Parsnip Mashed Potatoes
(adapted from the May 2009 issue of Bon Appétit)
2 tablespoons room-temperature butter, divided
4 3-to 4-inch long meaty beef short ribs (about 2 pounds)
This is another one of those “If you don’t tell them nobody will know” recipes, for two reasons. First, no one would ever guess that in has pumpkin in it, and second, I got it from Weight Watchers. One of my fellow Weight Watcher members even submitted it in a chili cook-off and won! Like most chili recipes it is an ideal candidate for the Global Sun Oven®.
Pumpkin Chili Mexicana
1/2 cup chopped onion
1 large cup chopped red bell pepper
1 clove garlic, finely chopped
1 pound extra lean ground beef
2 (14/12 oz) cans diced tomatoes, undrained
1 (15 oz) can solid packed pumpkin
1 (15 oz) can tomato sauce
1 (15 oz) can kidney beans, drained
1 (4 oz) can diced green chilies
1/2 cup frozen corn
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
Set Global Sun Oven® out to preheat.
Heat cooking spray in a large cast iron dutch oven. Add onion, bell pepper and garlic; cook stirring frequently until tender, 5 to 7 minutes. Add ground beef and cook until browned. Add the rest of the ingredients, stir, cover, and transfer dutch oven to the preheated Global Sun Oven® for approx. 3 hours.
Makes 8 servings.