This dish has a lovely fresh flavour from the mango and fresh tomatoes. Slightly exotic but made from basic ingredients. It is best to cut the short ribs into ¾ inch cubes when making as a starter course, but if making for the main, it is kind of nice to leave the short ribs in the big chunks as they come.
Prep: 20 mins
Cook: 2 hrs
Yields: Makes 4 to 6 servings main course servings
3 lbs(1.5 kg) Boneless Beef Simmering Short Ribs (chunky cut, about 6)
Salt and freshly ground pepper
2 tbsp(30 mL) vegetable oil
1 red onion, diced
1 can (28 oz/796 mL) diced tomatoes
1 1/2 cups(625 mL) low-sodium beef broth
3 slightly unripe alphonso mangoes, peeled, pitted and diced (about 3 lb/1.5 kg)
3 tomatoes, diced (about 2 lb/1 kg)
3 cups(750 mL) fresh baby spinach
2 tbsp(30 mL) low-sodium beef broth
2 cups(500 mL) green beans, trimmed
Trim fat from meat and cut into ¾ -inch cubes. Season all over with salt and pepper. Heat oil over medium-high heat in Dutch oven or large heavy pot; add beef and brown all over, about 10 minutes.
Remove beef and set aside; drain off all but 2 tbsp (30 mL) fat from the pan. Reduce heat to medium and add onion. Cook, stirring until softened, about 4 minutes. Add canned tomatoes (undrained) and beef broth. Return beef to pot. Bring to boil.
Cover and transfer to 325˚F (160˚C) oven, until meat is fork-tender, about 1 ½ hours to 2 hours. Stir in diced mango, fresh tomatoes and spinach. Set aside, keeping warm.
Just before serving, prepare green beans: in large skillet, heat broth over medium-high heat. Add the beans; cover and simmer, until beans are tender, about 4 minutes. Serve beef with beans and beef cooking sauce.
Serving Suggestion: This recipe is also a great starter to a meal. Serve the warm meat mixture in small cups or bowls.
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