Chipotle Beef
Chipotle chillies are dried, smoked jalapenos that have the most lovely smoky flavour and subtle heat. The can be tricky to find, your best bet is to order online. Or see the variations below for other ideas.
takes: 4 hours
makes: enough for 4-6
1.5kg (3lb) beef short ribs
2 cans tomato (400g / 14oz each)
2 onions, chopped
2-4 chipotle chillies
white cabbage or corn tortillas to serve
1. Preheat your oven to 150C (300F). Place beef, tomatoes, onions and chilli in an oven proof pot.
2. Cover and bake for 2 hours.
3. Then stir and bake for another 2 hours uncovered or until beef is super tender and the sauce has reduced.
4. Taste, season and serve hot wrapped in cabbage leaves or tortillas.
Variations
no chipotle – replace with 1-2 tablespoons hot smoked paprika and a little fresh chilli if you prefer more heat.
different meat – beef short ribs are my favourite but you could use pork ribs, lamb ribs, brisket, osso buco, chicken drumsticks or pork shoulder.
vegetarian / vegan – make chipotle lentils. Cook the onion, tomatoes and chilli until reduced about 1/2 hour then stir in 500g cooked lovely lentils. You could also replace the beef with mushrooms.
short on time – brown some minced beef and stir in a small can of chopped chipotle peppers in the sauce and simmer on the stove top about 30 minutes.
carb lovers / more substantial – serve with tortilas or roast sweet potato.
paleo (grain, legume & dairy-free) – serve lettuce or cabbage leaves instead of tortillas.
Reheating Guidelines
Pop in the oven (180C / 350F) with a cover on for 20 minutes or until warmed through. Or allow to come up to a simmer on the stove top.
If frozen, allow to defrost in the fridge before heating in the oven. Do not try to go straight from freezer to oven because the outsides of the shanks will overcook before the insides have had a chance to defrost.
Serving Suggestions
with tortillas – warm some tortillas as per the packet and serve with beef, sour cream and coriander leaves (cilantro).
with avocado & lime – serve ribs in bowls topped with avocado, lime and mint or coriander (cilantro) leaves.
fancy nachos – serve on a bed of corn chips with grated cheese, sour cream and a green salad.
smoky ragu – also great with pasta (papadelle is lovely) or on a bed of mashed potato or whole roast sweet potato.
Storage Best Practices
Store in an airtight container or ziplock bag. Will keep in the fridge for 2 weeks or so.
Easy freeze meal? Can be frozen for up to 12 months.
Waste Avoidance Strategy
beef short ribs – freeze.
tomato ,onions, chillies – keep them in the pantry.
Problem Solving Guide
too dry – if the beef is too dry just add a splash of water.
bland? – don’t forget to season with lots of salt and pepper.
too watery – again this is a bean variation thing. Just cook in the oven with the lid off to reduce the sauce down to your liking.
beef tough – this means you haven’t cooked the beef for long enough. Just pop it back in the oven and keep going.
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Add to my Old Favourite Recipes
Would this cook up in the slow-cooker?
Absolutely Laurie!
YOu’re not going to get any browning in the slow cooker so either brown the beef in a pan with a little oil before starting. OR (my preferred method) cook in the slow cooker until tender then brown on the BBQ or in the oven. If the sauce is too watery I simmer in a saucepan to reduce it.
JX
I made this today, and it was wonderful. My husband and I both enjoyed it. I feel fortunate that it was easy to find dried chipotle peppers in the grocery store – on of the perks of living on the border with Mexico. The one thing I would do differently next time is use brisket instead of short ribs. I am happier when I don’t have to deal with bones and a lot of connective tissue. This recipe is a definite keeper for us.
Wonderful Susan! And brisket would be a good option if you don’t like bones 🙂