Braised Beef Mole

Recipe Information

- Prep Time: 24 Hrs
- Cook Time: 3 Hrs
- Servings: 3-5
 

Description

This braise is done in a large cast iron, either in your pellet smoker, oven, or on the stovetop; they all yield the same results. Simple and easy with the bottle of mole, all it takes is time for the beef to cook. Feel free to try this recipe with bone-in chicken, such as chicken thighs. Absolutely amazing.

Ingredients

**All Ingredients**
- 1, 8.25-ounce bottle Doña Maria Mole sauce
- Water or chicken stock
- 1 onion, roughly chopped into ¾ inch
- 1 chipotle pepper with adobo (from a can), minced
- 10 garlic cloves
- Salt and pepper
- 5 pounds of beef short rib

Instructions

Step 1: Clean the short rib and chop it into smaller chunks, roughly 3 inches long or an average piece cut in half.

**Mole**

Step 1: In a mixing bowl, add the bottle of Doña Maria and fill the bottle up with warm water or chicken broth. Add three bottles of water/broth to the bowl, mixing well to ensure the paste breaks down.

Step 2: Once mixed, add the onion, garlic, minced chipotle, and salt and pepper.

Step 3: Once the ribs are done braising, they will be salted again. A tablespoon of salt and pepper is a good start.

Step 4: Add the short ribs to the bowl, being sure to coat evenly with the braise. Set into a container and refrigerate for at least 24 hours.

**Cooking**

Step 1: On cooking day, preheat your pellet grill to 400ºF.

Step 2: Once heated, add a splash of oil and sear off the short rib in the cast iron on both sides.

Step 3: After searing, add all the liquid into the pot, chunks of garlic, and the onion. Make sure the ribs are at least ⅔ - ¾ covered; the tops sticking up out of the liquid are ok.

Step 4: Place a tight-fitting lid on the cast iron, and reduce the grill's temperature to 300ºF.

Step 5: Cook for 2.5-3 hours or until the beef is soft and shredable.
 

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