Short Rib Pockets with Pear Chutney

Ingredients

• 2 pounds Boneless Beef Short Ribs
• Kosher salt and cracked black pepper, to taste
• 2 tablespoons neutral oil
• 1 yellow onion, diced
• 2 carrots, diced
• 4 cloves garlic, smashed
• 1 inch knob fresh ginger, sliced
• 1 whole clove
• 1 teaspoon ground allspice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 cup dry red wine
  
• 2 cups beef stock
• 3 sprigs fresh thyme
• 1 bay leaf

Scotch Bonnet Ginger Pear Chutney:

• 1 tablespoon neutral oil
• 1 scotch bonnet or habanero chili, seeds removed and finely minced
• 2 large shallots, finely minced
• 1 tablespoon, fresh ginger, grated
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 2 ripe pears, peeled and diced
• 1/2 cup apple juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons light brown sugar
• 1 tablespoon whole grain mustard
• Zest of 1/2 an orange
• Kosher salt, to taste

Puff Pastry:

• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1 egg, beaten
• 2 tablespoons toasted sesame seeds

Cooking

1. Preheat oven to 325°F and line two baking sheets with parchment paper.
2. Season Short Ribs with a generous amount of salt and pepper.
3. Heat neutral oil in a heavy bottom, high-sided pot oven over medium-high heat.
4. Brown Short Ribs on each side until deeply browned. Remove, and set aside.
5. In the same pot, add the onion, carrot, and garlic and cook until lightly caramelized.
6. Add the ginger and all the spices, toast until fragrant.
7. Deglaze with red wine, scraping up any browned bits on the bottom of the pot; reduce by half.
8. Add beef stock, thyme and bay leaf.
9. Using tongs, add short ribs and their juices back into the pot; bring to a simmer.
10. Cover; place in preheated oven. Braise for 2-1/2 to 3 hours or until beef is fork tender. Always check your beef with a meat thermometer.
11. Remove short ribs from oven; increase temperature to 400°F.
12. Shred short ribs while still warm; set aside.
13. Strain liquid through a fine mesh sieve and pour back into pot.
14. Simmer over medium heat until liquid reduces, slightly thickens and flavor intensifies.
15. Spoon enough reduced braising liquid over shredded short ribs to moisten. Allow shredded short rib mixture to cool.
16. Meanwhile, prepare the chutney.
17. In a saucepan, warm oil over medium heat. Add scotch bonnet and shallots, sweating until softened and fragrant without browning.
18. Stir in ginger and spices, then add pears, apple juice, vinegar, brown sugar, mustard and orange zest. Simmer, stirring occasionally, until pears have broken down and the mixture is thick and glossy, about 20 to 25 minutes.
19. Season with salt; cool.
20. Lightly dust work surface with flour; roll out each puff pastry sheet into a 10x10-inch rectangle, enough to thin it slightly and even out the edges.
21. Dock surface with a fork; cut each sheet into six-equal 4-inch squares.
22. Spoon 2 tablespoons cooled beef mixture onto half of each square. Fold over into a triangle, pressing edges firmly to seal; crimp edges with a fork.
23. Arrange pastries evenly on prepared baking sheets; sprinkle with sesame seeds. Bake 18 to 22 minutes or until puffed and golden brown.
24. Serve warm puff pockets alongside scotch bonnet ginger pear chutney or spoon on top.

Nutrition

Nutrition information per serving, 1 pocket: 467 Calories; 28.0 g Total Fat (5.1 g Saturated Fat; 10.2 g Polyunsaturated Fat; 11.4 g Monounsaturated Fat); 60.0 mg Cholesterol; 237.2 mg Sodium; 33.0 g Total Carbohydrate; 3 g Dietary Fiber; 9.0 g Total Sugars; 2.0 g Added Sugars; 21.2 g Protein; 40.0 mg Calcium; 3.5 mg Iron; 435.1 mg Potassium; 0.1 mcg Vitamin D; 0.3 mg Riboflavin; 8.2 mg Niacin; 0.33 mg Vitamin B6; 2.2 mcg Vitamin B12; 186.0 mg Phosphorus; 7.4 mg Zinc; 30.6 mcg Selenium