Entrées

Mole Cold Brew Coffee Short Ribs with Sweet Potato Purée

Smokey cold brew mole sauce cascades over slowly braised short ribs and fresh corn.

    Preparation

    Ingredients

    Vegetable oil as needed
    Short ribs 4 ea
    Kosher salt to taste
    Onions, white 1 ea
    Carrots 3 ea
    Celery 2 ea
    Oregano, fresh 2 sprigs
    White wine 6 cups +
    Sauce  
    Onion, yellow 1 ea
    Garlic 4 cloves
    Chili negro 10 ea
    Kosher salt to taste
    Freshly cracked black pepper to taste
    Water as needed
    Lime 2 ea
    NESCAFÉ Cold Brew Coffee Concentrate 1/8 cup
    Purée  
    Sweet potatoes 2 ea
    Kosher salt to taste
    Freshly cracked black pepper to taste
    Heavy cream 3/4 cup
    Butter, whole 5 Tbsp
    Vanilla bean paste 1 tsp
    Corn  
    Corn, fresh 2 cobs
    Cilantro 2 Tbsp
    Lime 2 ea
    Kosher salt to taste
    Freshly cracked black pepper to taste

     

    Method

    Short Ribs

    1. Heat a deep braising pan to medium high heat.
    2. Season the short ribs and sear in the pan. Add in the aromatics and sauté for 5 minutes.
    3. Deglaze with the white wine and add water if needed to cover the ribs. Cover with foil. Cook for 3 hours.

    Sauce

    1. Combine all of the ingredients minus lime in a sauce pan and cover with water. 
    2. Simmer for 10 minutes. Strain the water and save. Transfer the solids to a blender. 
    3. Add water/cold brew to the blender as needed and puree the sauce until smooth. Add the lime.

    Puree

    1. Cook the diced sweet potatoes in salted boiling water. Drain when soft.
    2. Combine with the remaining ingredients in a blender and puree until smooth.

    Corn

    1. Cut the corn off the cob and mix together with the remaining ingredients.