Dig into slow-cooked short ribs with Caribbean flavors, served on top of roasted sweet potato and plantain mash.
For the short ribs:
2 pounds short ribs
1 teaspoon curry powder
1/4 teaspoon allspice powder
1/2 teaspoon cumin
Salt and pepper, to taste
For the gravy:
1 cup red onion, chopped
4 garlic cloves, chopped
Scotch bonnet peppers, to taste
1/2 teaspoon curry powder
1 1/2 cups beef broth
1 cup canned whole plum tomatoes
2 thyme sprigs
For the mash:
3 sweet potatoes, peeled and cut into chunks
2 ripe plantains, peeled and cut into chunks
1/2 sweet onion, cut into wedges
4 tablespoons butter
2 tablespoons olive oil
Salt to taste
Preheat oven to 375°F. Pat dry short ribs and rub well with seasonings. Heat a heavy-bottom pot with a drizzle of vegetable oil. Brown short ribs on all sides, and then set aside.
In the same pot on medium-high heat, saute onion, garlic, and peppers. Add curry powder and stir. Pour beef broth, scrape the bottom of the pot well, and add tomatoes and thyme. Break up the tomatoes, add salt and pepper, stir well, and place browned short ribs back into the pot.
Cover with a lid and braise in the oven for 2-2 1/2 hours, or until the meat becomes tender.
Meanwhile, place sweet potato, plantain, and onion on a parchment-lined baking sheet. Drizzle and with olive oil and season with salt. Roast in the oven at 375°F for 30-35 minutes, or until fork tender. Remove from oven and place everything in a food processor, along with butter, and puree until smooth.
Serve short ribs and gravy on top of mash.