Short ribs braised in red wine with pumpkin and corn purée. Narda Lepes

Ingredients for *1 strip 4 cm wide (cut two bones at a time).

• 3 celery stalks.
• 2 leeks.
• 1 head of garlic.
• 2 onions.
• 2 carrots.
• 1 cut apple.
• 2 sprigs of rosemary.
• 2 bay leaves.
• 1 tablespoon of ground chili pepper.
• 1 bottle of red wine.
• Vegetable broth or water.
• Cotton twine, matambrero type, for tying.

Suggested side dish: pumpkin puree and corn

• 1 whole pumpkin.
• 2 grated corn cobs.
• 3 tablespoons of butter.
• 1 grated garlic clove.
• Olive oil.
• Shall.
• Pepper.

Preparation of the braised strip

• Cut the vegetables into large cubes: the onion and the head of garlic in half, the apple in half or quarters.
• Tie each piece of meat to its bone so it doesn't lose its shape during cooking and doesn't fall apart too much. The meat should be tender by the end of cooking, not falling apart during.
• Ideally, use a thick pot that can go in the oven.
• Season the meat well with salt and pepper and sear on both sides until it has a good color.
• Clean the surface of the pan with a paper towel, add a little more oil and brown the onions, celery, carrot and leeks.
• Place the sealed strips with the vegetables, herbs, apple, and red wine. Add a little broth or water if needed. Cook in the oven at medium heat for at least two hours.

Uncover and reduce until you like how the sauce looks.

• Check the amount of liquid during cooking. Cut the string before serving.

Preparation of pumpkin and corn puree

• Heat two tablespoons of olive oil in a pot. Add the corn and garlic, and cook for a few minutes. When the corn is tender, add the pumpkin puree.
• Cook over low heat until the corn is cooked.
• Incorporate the butter and mix vigorously until it is nice and creamy and airy.
• Adjust the salt and pepper and serve with the strip, the browned onions and the cooking juices.