MALTA-BRAISED SHORT RIBS WITH PICKLED SWEET PEPPERS AND YUCCA MASH

Malta-Braised Short Ribs with Pickled Sweet Peppers and Yucca Mash image

This recipe is my Spanglish version of classic American beef stew and potatoes. I love unctuous short ribs braised in malta, topped with bright pickled peppers and plated with mashed yucca instead of potatoes. If you're not familiar with it, malta is a popular Puerto Rican non-alcoholic beverage brewed from barley and hops. I grew up drinking it on the island, and it's perfect for a long braise of short ribs, as its light carbonation helps tenderize while its earthy molasses notes complement the beef. In addition, buttery, nutty yucca is an ideal canvas for gravy, while quick-pickled peppers add much-needed acidity.

Provided by Food Network

Time 3h30m

Yield 4 servings

Number Of Ingredients 26

Ingredients

1 yellow onion, chopped
1 green bell pepper, seeded and chopped
1 bunch cilantro, leaves and stems roughly chopped, plus more for garnish
8 garlic cloves, peeled
2 tablespoons olive oil, plus more if needed
2 tablespoons canola oil
1 1/2 teaspoons sazon seasoning with culantro and achiote, such as Goya
8 English-cut beef short ribs (about 5 pounds)
Kosher salt and freshly ground black pepper
1 1/2 cups chicken stock
1 teaspoon dried oregano
2 dried bay leaves
1 tablespoon tomato paste
1 tablespoon distilled white vinegar
One 12-ounce bottle malta
Yucca Mash, recipe follows, for serving
Pickled Sweet Peppers, recipe follows, for serving
1 pound frozen yucca, thawed
Kosher salt
1/2 cup heavy cream
4 tablespoons salted butter, cut into pieces
1/2 cup thinly sliced multi-colored small sweet peppers (use a mandoline)
2 cloves garlic, halved
1/4 cup distilled white vinegar
1 teaspoon honey
Pinch of kosher salt

Steps:

Preheat the oven to 325 degrees F.
To make the green paste, add the onion, green pepper, cilantro leaves and stems, garlic and olive oil to a blender and process until a paste forms. If necessary, add a little extra olive oil to help move the paste along.
Set a large cast-iron skillet over medium-high heat and add the canola oil and sazon.
While the oil heats up, dry the short ribs with a paper towel and cover them in a generous amount of salt and pepper. Working in batches, sear the short ribs on all sides, about 4 minutes per side. Remove the ribs to a plate. Add 1/2 cup of the chicken stock to the skillet, stir to deglaze and then set aside.
Place a large Dutch oven over medium heat. Add the green paste and cook until fragrant, about 1 minute. Pour in the chicken stock from the skillet, then add the oregano, bay leaves, tomato paste, vinegar, malta and remaining 1 cup chicken stock. Bring to a simmer and add the seared ribs to the Dutch oven.
Cover the pot, transfer to the oven and cook until the ribs are very tender, about 2 1/2 hours. To serve, spoon the Yucca Mash into a shallow bowl, top with the ribs and spoon over the sauce. Garnish with Pickled Sweet Peppers and cilantro leaves.
Bring a large saucepan of water to a boil. Add the yucca to the boiling water and enough salt so the water tastes like the sea. Cook until the yucca is fork-tender, 15 to 20 minutes. Drain and set aside.
Add the cream and butter to a medium pan set over medium heat. As soon as it starts to simmer, add the yucca and mash with a fork or potato masher until just incorporated. Do not overmix as it will make the yucca gluey. Add salt to taste.
Put the peppers and garlic in a 12- to 16-ounce mason jar.
In a small pot, bring the vinegar, honey, salt and 1/4 cup water to a boil.
Add the pickling liquid to the mason jar almost to the tippy top. Let it cool, then put on the lid. Set it aside until serving.