- Dutch Oven: Essential for braising meat, providing even heat distribution and retaining moisture.
- Large Skillet: Useful for sautéing onions, peppers, or other vegetables before adding to the pot.
- Cutting Board: Important for preparation tasks like chopping garlic and ginger.
- Chef's Knife: Versatile tool needed for various cutting tasks throughout the recipe.
- Measuring Cups & Spoons: To accurately measure spices, liquids, and other ingredients.
- Mixing Bowls: Useful for mixing marinades or combining ingredients before cooking.
- Garlic Press (Optional): For those who prefer pre-minced garlic; not essential but useful if desired.
- Food Processor (Optional): Handy for quickly chopping vegetables or making spice mixes.
- Stirring Spoon & Ladle: Essential tools for stirring the ingredients and serving the dish once done.
- Baking Sheet (Optional): Useful if you plan to brown the short ribs before slow cooking, although it's not specified in this recipe.
1 pound dried black beans (about 2 1/4 cups)
8 cups water
1 Turkish or 1/2 California bay leaf
1 1/4 ounces dried ancho chiles (3 to 4 medium)
2 cups boiling-hot water
1 medium onion, chopped
3 garlic cloves, coarsely chopped
2 tablespoons finely chopped canned chipotles in adobo plus 1 tablespoon adobo sauce
2 tablespoons tomato paste
2 tablespoons molasses (not robust or blackstrap)
1 teaspoon cumin seeds
3 whole cloves
2 1/3 cups cold water, divided
5 pounds beef short ribs
1 tablespoon vegetable oil
1/4 pound sliced bacon, chopped
1 (3-inch) cinnamon stick
Accompaniments: chopped white or red onion; chopped cilantro
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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