Costillas Braseadas con Chipotle Sobre Cama de pure de papa cremoso con ají amarillo

Chipotle Braised Ribs on a Bed of Creamy Mashed Potatoes with Yellow Chili Pepper

Today I want to share with you a delicious recipe with one of the cuts that I like the most and they are the ribs, that delicious texture of the meat and the flavor that the bone adds to the preparations is simply priceless.

In Colombia we mainly use beef ribs in preparations such as soups, sancocho or the delicious rib broth that I always order when I have breakfast in Bogotá, but this time we will elevate this humble cut to a tablecloth restaurant preparation.

The braising technique is simple and involves searing the meat and vegetables very well over high heat and then letting them cook for a long time at medium heat so that you get a soft texture of the meat that melts in your mouth mixed in a rich sauce. flavor.

You can make these ribs in the pressure cooker and it will be delicious, although, if you have the opportunity and the time, leave them in the oven for 3 to 4 hours to cook slowly and you will see that the result was worth waiting for.

As an accompaniment we chose a creamy mashed potato with Ají Amarillo Chili INC that will mix with the ribs sauce and elevate your experience to another level.

Ingredients Ribs

  • 1Kg of Beef Ribs
  • 1 onion
  • 100g of Leek
  • 50g Carrot
  • 20g Celery
  • Buquet Garni (spice roll: Parsley, Garlic, Laurel, Thyme, Rosemary)
  • Chipotle Chili INC
  • 500ml of red wine

Ribs Preparation

In a pot, heat oil and seal the ribs. Once sealed, add pieces of white onion, leek, carrot and a little celery, sauté for up to about 5 minutes. Deglaze with red wine.

Add the navet garni, the red wine reduction, chipotle powder and broth until the solids are covered. Cover with aluminum or paraffin foil at the level of the liquid. Cook for at least 40 minutes. If you prefer to put it in the oven in a refractory or in the pot, it is suitable for the oven at 160ºC for at least 3 hours.

Remove the aluminum foil. Remove the ribs and put the vegetables and cooking juices in a blender to obtain a homogeneous mixture. Strain the mixture and transfer it to a clean pan, adjust flavors to taste, add the ribs and a little Chipotle Chili INC.

Whip the sauce with cold butter and adjust flavors.

Ingredients Mashed Potatoes

  • 1Kg of sabanera potato
  • 100ml milk
  • 50g butter
  • Aji Amarillo Chili INC
  • Parmesan
  • nutmeg
  • Salt and pepper

For the mashed potatoes:

Peel the potatoes and cut them into homogeneous pieces. Cook until tender. Pass through the mashed press so that it is very fine, in a bowl mix the potatoes with a warm mixture of Aji Amarillo, butter and milk, emulsify the mixture until you obtain the desired texture, season with nutmeg, parmesan cheese, salt and pepper .

Salted caramel:

Put sugar, water and the juice of half a lemon in a pan, let it melt, stir the pan until you have the desired color and texture. Pour onto a silpath or non-stick surface and sprinkle with coarse salt, let it cool and cut it into small pieces.

For Arming:

In a deep plate, make a bed of mashed potatoes, put the ribs in the middle, pour sauce over the ribs, sprinkle a little salted caramel and decorate with a sprig of rosemary.

We hope you crave it, do it, enjoy it and tell us how it turned out!

Add spice to life and Chili INC to food! Chili INC for #chililovers

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1 comment

Excelente receta y prometo hacerla y contarles el resultado !!! Se me hace agua la boca … gracias

Maria C Gómez

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