This is definitely a filling one-pot meal. I have to admit that, next time, I will probably increase the amount of arugula by about 3 in view of how delicious it was with the beans and beef and probably eliminate the acorn squash. It did not add much in terms of flavor, though it certainly contributed to the stick-to-your-rib-iness of the dish and to the yellow portion of L. and I eating the rainbow... Perhaps pumpkin or butternut squash would add more texture and flavor. Pumpkin was what was required in the original recipe but, having read that one through, it seemed very convoluted and overwraught and I wanted simpler flavors.
2 lbs beef short ribs (around 6-8 pieces)
1 clove garlic, peeled and crushed
1 whole Jalapeno pepper
2 cups cubed acorn squash
1 can of black beans, drained and rinsed
2 cups baby arugula
3 cups chicken stock
1/4 cup Bourbon
2 tsps ground cumin
Salt and pepper to taste
2 tsps olive oil
Preheat oven to 400.
In a large oven proof dutch oven, heat the oil over medium heat. As soon as it is shimmering, add the short ribs and the garlic. Salt and pepper well, add the cumin and cook, turning every few minutes, until the meat is browned on all sides.
Add the whole jalapeno to the dish and pour over the stock and Bourbon. Because the dish cooks for so long, the jalapeno will disintegrate completely and disappear into the dish, leaving behind a bit of smokey heat which works well with the beef and Bourbon. Cover the pot and place in the oven for 2 hours.
After 2 hours, remove the dish from the oven. Add the acorn squash to the dish, stir well and cook for an additional hour. By this time, the meat will be tender and falling off the bone. Turn the oven off.
Remove the pot from the oven. Add the drained beans and the arugula and stir them in. Cover, and place in the oven for an additional 10 minutes. The residual heat will heat the beans through and wilt the arugula.
Adjust seasoning and serve.
Inspiration recipe, here.