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Al Fansome

wrote:
> A neighbor handed me this recipe a few days back, and I had an
> opportunity to try it out yesterday. And, it really turned out great.
>
> Myrl Jeffcoat
>
>
> Caribbean Short Rib Stew
>
> Ingredients
> Serves 4
>
> 3 tablespoons Jerk Mix
> 2 tablespoons canola oil
> 2 pounds Short Ribs
> 1/2 cup olive oil
> 2 medium Spanish onions, finely chopped
> 1 can (26 ounces) whole peeled tomatoes, drained
> 1 bay leaf
> 1 piece fresh ginger (3 inches), peeled and chopped
> 6 cloves garlic, minced
> 2 Scotch bonnet chiles, seeds and ribs removed, finely chopped
> 1 1/2 teaspoons chile powder
> 1 teaspoon coarse salt
> 1/2 teaspoon ground cumin
> 1/2 teaspoon coriander seeds
> 4 cups homemade or store-bought low-sodium canned chicken stock
> 1/2 cup brewed coffee
> 1 tablespoon Worcestershire sauce
> 1/2 cup honey
>
> Directions
> Combine jerk mix and canola oil in a large bowl. Add short rib and
> toss to coat. Cover and refrigerate 8 hours.
>
> Heat olive oil in a large Dutch-oven over high heat. Working in
> batches, add short ribs ribs and onions and cook, stirring
> occasionally, until browned, 15 minutes.
>
> Add tomatoes, bay leaf, ginger, and garlic; bring to simmer. Stir in
> chiles, salt, chili powder, cumin, coriander, chicken stock, coffee,
> and Worcestershire sauce. Cover, reduce heat, and continue simmering 2
> hours.
>
> Add honey and continue simmering, uncovered, until Short Ribs are
> tender, 20 to 30 minutes. Remove bay leaf, and serve.
>
This sounds very good. I'd just like to say, though, be careful of the
jerk mix, as well as the chile powder. Some of them have a lot of salt,
so you should taste, and add them first, before you add the salt as well
as the Worcestershire sauce.