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.

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.

On Sep 12, 11:17 pm, Al Fansome > wrote:
>
> 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


Good suggestion. I must admit that I used less of the jerk mix, and
used no salt in mine. I did use the Worcestershire sauce in the
proportion called for in the recipe. I tend to use more herbs and
spices to flavor food, than salt.

Myrl Jeffcoat

On Sep 12, 7:55 pm, 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 [snipped]

Saved this one, love short ribs and this looks tasty. Did your
neighbor give you any info about the source of the recipe? -aem

On Thu, 13 Sep 2007 02:55:31 -0000, 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

WOW! This sounds scrumptious. And the weather's starting to be
conducive to this kinda cookin'!

TammyM

On Sep 13, 8:32 am, aem > wrote:
> On Sep 12, 7:55 pm, 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 [snipped]
>
> Saved this one, love short ribs and this looks tasty. Did your
> neighbor give you any info about the source of the recipe? -aem


I think she said she had seen it on one of the morning television news
shows. Something about the "Deen Brothers' Summer Recipes." She also
mentioned that the "original" recipe used ox-tails, rather than short
ribs. I don't like ox-tails, nor does the neighbor. So we used the
short-ribs instead.

I looked once again at this recipe, my neighbor had sent over. The
original used Ox-tails rather than Short Ribs.

There was another recipe that came which was a companion recipe.
Apparently both the Caribbean Stew, and the Mango Coconut Rice below,
are from Deen Brothers' Summer Recipes.

Mango Coconut Rice

Ingredients:
1 tablespoon olive oil
1½ cups long grain rice
1 14-ounce can unsweetened coconut milk
2/3 cup water
1 teaspoon salt
1 large ripe mango, peeled and cubed


Directions:
In a large saucepan, heat the oil over medium-high heat. Add the rice
and stir to coat with the oil. Add the coconut milk, water, and salt;
bring to a boil. Stir in the mango. Cover, reduce heat to low, and
simmer about 20 minutes or until the liquid is absorbed.



On Sep 12, 7:55 pm, 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.

On Sep 13, 10:49 am, Myrl Jeffcoat > wrote:

> I think she said she had seen it on one of the morning television news
> shows. Something about the "Deen Brothers' Summer Recipes." She also
> mentioned that the "original" recipe used ox-tails, rather than short
> ribs. I don't like ox-tails, nor does the neighbor. So we used the
> short-ribs instead.

Oh, that's good to know. We love oxtails and where I shop I find
oxtails more often than short ribs. -aem