Hershey’s Dark Chocolate Mole Braised Beef Short Ribs Over Creamed Corn Polenta

Hershey’s Dark Chocolate Mole Braised Beef Short Ribs Over Creamed Corn Polenta

Serves 8. Recipe is by Jay Ducote.

For the mole:

2 dried chipotle chilies

1 fresh poblano chili

1 dried mulato chili

2 tbls. seasame seeds, toasted

2 tbls. crushed pecans, toasted

2 tbls. peanut oil

1 medium onion, finely diced

Kosher salt and freshly ground black pepper, to taste

6 tbls., or about 2 ozs., Hershey’s Special Dark Chocolate, chopped

1/4 tsp. ground cinnamon

1⁄8 tsp. ground cloves

2 cloves garlic, minced

11/2 cups beef stock

1 (12-oz.) can Tin Roof Perfect Tin Amber Ale

1 ripe tomato or 3 to 4 plum tomatoes, roughly chopped

1 tomatillo, husked, rinsed and roughly chopped

2 tbls. golden raisins

1/2 tsp. dried thyme

1 tbl. sugar

1. Preheat oven to 350 degrees.

2. Pull out stems and remove seeds from all chilies. Tear them open if necessary to scrape out seeds. Place chilies on a baking sheet in the oven for 5 minutes until fragrant, then remove to cool. When cooled, finely chop the chilies and set aside.

2. Spread out sesame seeds and chopped pecans and put them in the oven for 10 to 12 minutes or until the sesame seeds have turned a toasted brown color.

3. In a cast-iron skillet or Dutch oven, heat the peanut oil over medium-high heat. Sauté the onions about 5 minutes, then add the chopped chilies. Add a little salt and pepper to season, then reduce heat to medium. Continue cooking for another 3 minutes or so, stirring with a wooden spoon or spatula.

4. Add the chocolate, cinnamon, cloves and garlic and stir until the chocolate is melted. Add the beef stock and beer and stir to incorporate. Add the tomato, tomatillo, sesame seeds pecans, raisins, thyme and sugar. Simmer for 30 minutes and taste, then adjust salt and pepper if necessary. Remove skillet and allow to cool slightly. Purée until smooth with a hand blender.

For the short ribs:

4 slices bacon, chopped

4 lbs. bone-in short ribs, trimmed of excess fat

Salt and freshly ground black pepper, to taste

1 large white onion, chopped

4 large garlic, chopped

5 cups beef stock, low-sodium store-bought is fine

1 cup mole sauce

1/4 cup balsamic vinegar

2 tsps. whole dried oregano, preferably Mexican, crumbled

2 tsps. salt

1. Preheat the oven to 350 degrees.

2. Heat a large ovenproof pot or Dutch oven over medium-high heat. Cook the bacon until it’s brown and crisp. Use a slotted spoon to transfer the bacon to a large bowl.

3. Season the beef with salt and pepper. Working in batches, brown the short ribs on all sides in the bacon fat, about 5 minutes per batch. Transfer the short ribs to the bowl with the bacon and discard most of the fat in the pot.

4. Add the onions and garlic to the remaining fat in the pot and cook, stirring occasionally until the onion begins to brown, about 5 minutes. Add 1/2 cup of the stock. Bring to a boil, scraping up browned bits in the pot with a wooden spoon. Add back the beef, bacon and any accumulated juice. Stir in the mole, the rest of the stock, the vinegar, oregano and 2 teaspoons salt. Bring to a boil, cover the pot and put it in the oven. Cook until meat is falling off the bone, about 21/2 hours.

For the polenta:

1/4 cup leek, chopped

3 cloves of garlic, minced

4 tbls. butter, divided

1 ear fresh corn, decobbed and milked

3 cups whole milk

1 cup beef stock

2 tsps. kosher salt, or to taste

1 cups polenta

1/2 cup sour cream

1/4 cup grated Parmesan

1. Sauté the leeks and garlic in 1 tablespoon butter, then add the corn, milk, and stock and bring to a boil. Add remaining butter.

2. Add the salt and whisk in the polenta, continue whisking for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes or follow the manufacturer’s instructions, partially covered and stirring every 10 minutes, until the polenta is thick, smooth and creamy. Remove from heat.

3. Add the sour cream and Parmesan and check the seasoning, adding more salt as needed. Adjust the consistency by adding milk or water to the polenta.