“Carnival of Flavors: The Copycat CookJunkie’s Ultimate Smoky Street Feast”

Allergens

This recipe contains wheat, soy, and dairy products. It may also contain hidden allergens due to cross-contamination during preparation.

Ingredients

• 1. 2 lbs beef short ribs 2. 4 large onions, thinly sliced 3. 4 bell peppers, mixed colors, cut into strips 4. 6 cloves garlic, minced 5. 1 cup fresh cilantro leaves 6. 1/2 cup fresh parsley leaves 7. 2 cups tomato sauce 8. 1 cup beef broth 9. 3 tbsp smoked paprika 10. 2 tbsp ancho chili powder 11. 1 tbsp ground cumin 12. 1 tbsp ground coriander 13. 1 tsp ground cinnamon 14. 1 tsp ground cloves 15. Salt and pepper, to taste 16. Olive oil

Instructions

1. Season beef short ribs with salt and pepper. In a large skillet, heat olive oil over medium high heat and sear the ribs on all sides until browned. Transfer seared ribs to a slow cooker.
2. In the same skillet, sauté onions, bell peppers, and garlic until softened. Add the spices (smoked paprika, ancho chili powder, ground cumin, ground coriander, ground cinnamon, and ground cloves) and stir for 1 2 minutes to release their fragrance.
3. Pour in the tomato sauce and beef broth, stirring well to combine. Cook for another 2 minutes.
4. Transfer the sautéed mixture over the seared short ribs in the slow cooker. Cook on low for 6 8 hours or high for 3 4 hours.
5. Shred the meat and mix it back into the sauce before serving. Garnish with cilantro and parsley leaves.

Chef’s Insight

The slow cooking process breaks down the connective tissue in the beef short ribs, making them tender and succulent. Don't skimp on the spices; they bring the smoky depth to this dish.

Notes

For an added touch, serve this feast alongside your favorite craft beer or refreshing margarita.