Braised Beef Short Ribs with Sweet Potato Mash

Braised Beef Short Ribs with Sweet Potato Mash By Chef Luis Chikiamco http://showbizandstyle.inquirer.net/lifestyle/lifestyle/view/20080903-158492/Braised-beef-short-ribs-with-sweet-potato-mash#_ For beef short ribs: 500 g beef short ribs Salt and pepper, to taste 2 tsp paprika ¼ c olive oil For the sauce: ¼ c olive oil 4 cloves garlic, minced 1 medium onion, quartered 1 medium red bell pepper, cut into ?-inch squares 2 finger chilies, thinly sliced 2 c tomato sauce Salt and pepper, to taste 1 tbsp dried oregano 1 tbsp dried basil leaves 1 tbsp dried thyme 2 tbsp sugar 1 tsp Worcestershire sauce For sweet potato mash: 250 g sweet potatoes, peeled, boiled and mashed ¼  c whipping cream 2 tbsp butter Salt and pepper, to taste Procedure: Prepare beef short ribs. Rub short ribs with salt, pepper and paprika. Heat olive oil in pan and pan fry the short ribs until brown. Set aside. Prepare sauce and stew. Heat olive oil in casserole and sauté garlic, onions, bell peppers and chilies for about 2-3 minutes. Pour in tomato sauce. Season to taste with salt and pepper. Stir in oregano, basil, thyme, sugar and Worcestershire sauce. Add short ribs and bring mixture to a boil then simmer on very low heat for about 2 hours or until meat is tender. Prepare sweet potato mash. Combine mashed sweetpotatoes with cream, butter, salt and pepper. Mix until all ingredients are smoothly blended. Serve with beef short ribs. Makes two to four servings. MY NOTES: The recipe is perfect as is. Don’t skip the sweet potatoes because it gives a perfect balance to the bite of the stew.