Aarón Sánchez x Williams Sonoma Ancho Malbec Braising Sauce
FLAVOUR PROFILE
- Smooth, velvety, smoky, chillis, red wine
WHY WE LOVE IT
- Explore the authentic flavours of Mexico with award-winning chef, Food Network star and third-generation cookbook author, Aarón Sánchez. Crafted exclusively for us, his time-saving sauces and seasonings make it easy to expand your culinary horizons. This silky sauce is a subtly smoky blend of ancho chillis, red wine and tomatoes. It’s expertly slow-simmered with beef stock and spices to create complex depth and the velvety texture of a mole. Just brown beef short ribs, add the sauce and braise in the oven or slow-cooker until fork-tender. The sauce also makes a delicious base for chilli and stew, and a great finishing sauce for tacos and enchiladas.
- A Williams Sonoma exclusive.
NET WEIGHT
- 702g (makes approx. 6 servings).
- Shipped fresh.
- Crafted in the USA using domestic and imported ingredients. Imported packaging.
- Water, tomato paste, Malbec wine, carrots, celery, onion, beef stock concentrate (beef stock, maltodextrin [corn], salt, sugar, yeast extract, onion powder, natural flavour, beef extract, beef fat), ancho chillis, garlic, canola oil, cumin, sea salt, oregano, thyme, black pepper.
- This product is prepared and packaged using machines that may come in contact with dairy, eggs, peanuts, wheat/gluten, soy, sesame, fish (anchovies), shellfish (shrimp), tree nuts (walnuts), mustard.
RECEIVING INSTRUCTIONS
- Sauce ships fresh at ambient temperature.
- Upon receipt, store unopened at room temperature for up to 18 months. Once opened, store in refrigerator and enjoy within 6 months.
PREPARATION INSTRUCTIONS
Ingredients
- 1 jar Ancho Malbec Braising Sauce (included)
- 1.1kg boneless beef short ribs, cut into 3cm thick pieces
- Kosher salt
- Freshly ground pepper
- Oil
Directions
- In large Dutch oven over medium-high heat, warm 2 Tbs. oil. Working in batches, brown short ribs for 3–4 minutes on each side, adding more oil if needed.
- Stove/Oven: Preheat oven to 180°C. Add braising sauce and 237mL (1 cup) water to pot, and bring to a simmer. Cover pot tightly with aluminium foil, then cover with lid. Transfer to oven and cook until fork-tender, approx. 2–2.5 hours.
- Slow-Cooker: Transfer browned short ribs to insert and add braising sauce. Cover and cook on high until fork-tender, approx. 4–5 hours.
- Skim fat off sauce.
- Garnish with fresh oregano leaves, chopped coriander and sliced radishes, if desired.
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RETURNS
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