Wednesday, March 14, 2012

Braised short ribs, wrapped in banana leaves in black molé with figs

I often see a recipe in a magazine, dog-ear it for later, and never get back to it. But this recipe I just found in the most recent Sunset Magazine and had to make it straight away! It was easy and delicious, just needed to get it started early so it could cook all day. I just love it when the aroma of that evening's dinner starts filling up the house before noon!
Short ribs ready to braise in the oven for 4 hours, with coarsely chopped onion, garlic, and several branches of thyme and rosemary
After braising, the meat is taken out, wrapped in banana leaves, and baked for another half hour while you heat up mole sauce with figs
Served with brown rice, topped with toasted pepitas. And to drink, Chilean cabernet

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