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.