Boston Style Baked Beans with Braised Beef Short Rib

Ingredients

• 2 pounds cooked navy beans
• 2 tablespoon mustard
• 6 cloves garlic, minced
• 2 tablespoon paprika
• 2 tablespoon Worcestershire sauce
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 1 cup molasses
• 1/2 cup packed brown sugar
• 2 large onions, diced
• 1 tablespoon cumin seed (optional)
• 1 tablespoon dried rosemary (or 1 sprig if available)
• 2 tablespoons coconut oil or olive oil
• 1 teaspoon anchovie paste (optional)
• 2 pieces beef short rib
• 2 cups beef broth (or cooking liquid from beans)
• 1 tablespoon tomato paste

Preparation

Preheat oven oven to 325F.

In a pan, add short rib, salt, pepper and cumin seed.  Braise the short rib until fork tender.

In a large bowl, combine the mustard, tomato paste, molasses, brown sugar, garlic, paprika, Worcestershire sauce, salt, pepper, rosemary and cumin seed.

Put 1/3 of the cooked beans in a large dutch oven, and cover with 1/2 the onions and both pieces of the braised beef.  Add another layer of beans and onion; then a final layer of beans. Pour the sauce, and beef broth to cover generously.

Bake uncovered for 4 hours, checking occasionally to ensure beans stay moist,  Beans will develop a slight crust on top.  Remove from oven and let rest for 15 minutes, then serve.