This evening I just cooked the most amazing meal. It was one of my Nadine’s intuitive recipes. I made braised short ribs with a medley of summer vegetables in curry/mango sauce.
Here is the recipe:
3 pounds beef short ribs. Wash and season them with salt, pepper, garlic and marinate them with a green seasoning sauce.
Preheat your oven to 400 degrees.
Braise the ribs in a hot frying pan with oil until brown on both sides. About 2 minutes per side.
Cut up an egg plant, carrots, turnip, zucchini and place them on the bottom of a deep baking pan.
Once all of the ribs have been braised add them to the pan and place them on top of the vegetables.
Saute a large onion, 2 large tomatoes, fresh garlic and any other vegetables you wish in the drippings from the fry pan. For a little extra spice and tablespoon of curry powder to this mixture, so the curry cooks.
Add 1/2 bottle of Stonewall kitchen Curry Mango grilling sauce to this mixture as well, simmer for 5 minutes and then pour this mixture over the ribs.
Cover the baking pan with foil and bake in the over for 2 hours or until the short ribs are fork tender.
Serve with fried plantains, thickly sliced tomatoes in a balsamic vinegrette and rich, fruity bold red wine.