Saucy Crockpot Boneless Short Rib Empanadas

Say hello to Saucy Crockpot Boneless Short Ribs with Dried Fruit and Vegetables. Chances are it won’t say hello back, because it’s very upset that it was a “Crockpot Monday” fail. Yes, you heard that right; I had a major crockpot fail, and I’m not ashamed to admit it. I am going to tell you something that I now consider to be a hard-learned life lesson. I hope you’re listening closely because this is extremely important. Never, I repeat NEVER, put Brussels sprouts in a crockpot. Oh dear, the smell alone is enough to send a cat running under the bed to hide for an entire day.

After eating the Saucy Crockpot Boneless Short Ribs with Dried Fruit and Vegetables over pasta the first evening, I quickly came to the realization that some alterations would need to occur if B.O.B. Bob and I were going to be able to eat the rest of the leftovers, and Brenna was going to ever be allowed to come out from underneath the bed. The first step was to pick every little stinky, smelly, mushy, offending Brussels sprout out of the short rib mixture. That was fun. Not. After that, I added golden raisins to the mixture and then began filling empanadas. The result? A massive success. Failure avoided, leftovers salvaged from an unwelcome date with the trashcan, and Brenna relieved that she could finally wander through the house again without having to hold her little nose.

So about these empanadas. I have a few suggestions. First of all, this short rib mixture will make a ton of empanadas. Freeze them. I rarely ever actually bake empanadas the day I make them. I usually make 4 or 5 dozen, place them on a cookie sheet not touching one another in between sheets of wax paper. I then freeze them for at least 24 hours, before I vacuum seal them in packages of 6 or 8, and then place them back into the freezer. When it’s time to bake the empanadas on a busy evening, preheat your oven to 350 degrees, and then bake them on a Silpat or parchment paper lined baking sheet for 20 minutes. Make sure to flip them over after 10 minutes so that both sides become golden brown. They are delicious as is, but they are so much better with Green Olive Sauce. Luckily for us, even Brenna loves the smell of green olives.

Ingredients:

Saucy Crockpot Boneless Short Ribs with Dried Fruit and Vegetables:

• 2 Tablespoons Extra Virgin Olive Oil
• 2 Pounds Boneless Beef Short Ribs
• Sea Salt
• Freshly Ground Black Pepper
• 1 (28-oz.) Can Petite Diced Tomatoes
• 1 (14.5-oz.) Low-Sodium Beef Broth
• 1 (12-oz.) Bottle Lager
• 1 Tablespoon Cream Style Horseradish
• 1 Chipotle Pepper in Adobo Sauce, Finely Minced
• 1 Teaspoon Adobo Sauce
• 1 Teaspoon Sea Salt
• 1 Teaspoon Fresh Thyme Leaves
• 1/2 Teaspoon Freshly Ground Black Pepper
• 1/4 Teaspoon Instant Espresso Coffee
• 3/4 Cup Dried Fruit, Finely Chopped
• 2 Bay Leaves
• 3 Tablespoons Corn Starch
• 3 Tablespoons Water

Empanadas:

• 1 Cup Golden Raisins
• 4 to 6 Packages Empanada Wrappers, Thawed
• 1 (12-oz.) Ball Oaxaca Cheese, Sliced

Green Olive Sauce:

• 1/4 Cup Sour Cream
• 2 Tablespoons Chopped Green Olives
• 1 Tablespoon Green Olive Juice
• 1/8 Teaspoon Black Pepper

Directions:

Saucy Crockpot Boneless Short Ribs with Dried Fruit and Vegetables:

1. Place the olive oil in a large Dutch oven or sauté pan, over high heat.
2. Generously salt and pepper each side of the short ribs, and then sear until browned in the olive oil.
3. Place the short ribs in the bottom of a crockpot.
4. In a large bowl, combine the tomatoes, broth, lager, horseradish, chipotle, adobo sauce, salt, thyme, pepper, espresso, and dried fruit. Pour the mixture over the short ribs.
5. Tuck 2 bay leaves into the liquid, cover, and then cook on low heat for 10 hours.
6. Remove the short ribs; set aside.
7. In a small bowl, whisk together the corn starch and water until there are no lumps. Pour the mixture into the crockpot and mix well.
8. Use two forks to shred the short ribs, and then place the meat back into the crockpot and mix well.
9. Cover and allow to cook for 30 additional minutes.

Empanadas:

1. Fold the golden raisins into the short rib mixture.
2. Fill each empanada wrapper with short rib mixture, top with a slice of cheese, fold in half, and then use the tines of a fork to seal the empanada.
3. Bake on a Silpat or parchment paper lined baking sheet for 10 to 20 minutes, or until golden brown. The baking time will depend on whether or not you bake the empanadas the day you make them, or after you have frozen them.

Green Olive Sauce:

1. Combine all sauce ingredients.
2. Spoon over the empanadas before serving.
3. This sauce will be enough to accompany 8 empanadas.

Suggestions:

• Do not ever put Brussels sprouts in a crockpot.
• For the dried fruit in this recipe, I used an equal mixture of dried apples, pears, and plums. You can substitute any dried fruit you prefer.
• I used one chipotle pepper in this recipe because we’re wimps when it comes to spice. You can always add extra if you are more daring.
• It is best to make the empanada filling the day before filling your empanadas. Hot empanada filling will burn your fingers, melt the cheese, and soften the empanada wrappers. Allow the filling to cool completely if you choose to make the empanadas the same day as the filling.
• Be careful not to overfill your empanadas or they will burst while baking. A heaping teaspoon of filling is usually the right amount.
• If you can’t find Oaxaca cheese, replace it with mozzarella.

Improvements:

• Mix 1-teaspoon of cream style horseradish into the green olive sauce.
• Add a 1/4-cup of frozen peas to the short rib mixture before filling the empanadas.

Print

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Saucy Crockpot Boneless Short Rib Empanadas

Ingredients:

Saucy Crockpot Boneless Short Ribs with Dried Fruit and Vegetables:
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Pounds Boneless Beef Short Ribs
• Sea Salt
• Freshly Ground Black Pepper
• 1 (28-oz.) Can Petite Diced Tomatoes
• 1 (14.5-oz.) Low-Sodium Beef Broth
• 1 (12-oz.) Bottle Lager
• 1 Tablespoon Cream Style Horseradish
• 1 Chipotle Pepper in Adobo Sauce, Finely Minced
• 1 Teaspoon Adobo Sauce
• 1 Teaspoon Sea Salt
• 1 Teaspoon Fresh Thyme Leaves
• 1/2 Teaspoon Freshly Ground Black Pepper
• 1/4 Teaspoon Instant Espresso Coffee
• 3/4 Cup Dried Fruit, Finely Chopped
• 2 Bay Leaves
• 3 Tablespoons Corn Starch
• 3 Tablespoons Water
Empanadas:
• 1 Cup Golden Raisins
• 4 to 6 Packages Empanada Wrappers, Thawed
• 1 (12-oz.) Ball Oaxaca Cheese, Sliced
Green Olive Sauce:
• 1/4 Cup Sour Cream
• 2 Tablespoons Chopped Green Olives
• 1 Tablespoon Green Olive Juice
• 1/8 Teaspoon Black Pepper

Directions:

Saucy Crockpot Boneless Short Ribs with Dried Fruit and Vegetables:
1. Place the olive oil in a large Dutch oven or sauté pan, over high heat.
2. Generously salt and pepper each side of the short ribs, and then sear until browned in the olive oil.
3. Place the short ribs in the bottom of a crockpot.
4. In a large bowl, combine the tomatoes, broth, lager, horseradish, chipotle, adobo sauce, salt, thyme, pepper, espresso, and dried fruit. Pour the mixture over the short ribs.
5. Tuck 2 bay leaves into the liquid, cover, and then cook on low heat for 10 hours.
6. Remove the short ribs; set aside.
7. In a small bowl, whisk together the corn starch and water until there are no lumps. Pour the mixture into the crockpot and mix well.
8. Use two forks to shred the short ribs, and then place the meat back into the crockpot and mix well.
9. Cover and allow to cook for 30 additional minutes.
Empanadas:
10. Fold the golden raisins into the short rib mixture.
11. Fill each empanada wrapper with short rib mixture, top with a slice of cheese, fold in half, and then use the tines of a fork to seal the empanada.
12. Bake on a Silpat or parchment paper lined baking sheet for 10 to 20 minutes, or until golden brown. The baking time will depend on whether or not you bake the empanadas the day you make them, or after you have frozen them.
Green Olive Sauce:
13. Combine all sauce ingredients.
14. Spoon over the empanadas before serving.
15. This sauce will be enough to accompany 8 empanadas.

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