Beef Short Rib Tagine

PREP TIME (40 minutes) COOK TIME (3 hours 30 minutes)

INGREDIENTS
Braising short ribs

600 g beef short rib boneless

2 tsp black pepper1 tsp salt

1 tblsp honey

1 onion medium large dice

1 stalk celery large dice

1 cinnamon stick

2 bay leaves

1 tblsp corn oil

 

Short rib sauce

10 ml corn oil

10 ml olive oi tsp ghee

500 g white or yellow onion fine slice

2 tsp garlic puree

1 tsp ginger puree

½ tsp turmeric powder

½ tsp cinnamon powder

½ tsp ras al hanout

Pinch saffron threads 8 dried apricots cut into strips

20 prunes pitted

4 tblsp roasted almonds no skin

Method

Braising short ribs.

Cut beef short ribs into 4×4 cm cubes. Season with salt and pepper.Heat a nonstick pan add oil and brown meat on all sides.

Transfer meat to a pot add remaining ingredients and cover with water. Slow boil for 1 hour. Remove the meat and keep the broth.

 

Short rib sauce

In a pot add oils, ghee and onion slowly cook on low heat. Do not brown the onions. The onions should melt and become translucent.

When the onions are soft and become like a paste, turn up the heat to medium and add the garlic, ginger, turmeric, cinnamon, ras al hanout and saffron. Cook to release aroma. Careful not to burn.

Add the beef short rib to the pot. Cover with the reserved cooking liquid and cover. Cook the beef for another one hour 30 minutes on low heat. Beef should cooking at slow simmer.

Check the meat to see if soft. If the meat is soft add the prunes and keep reducing the sauce to medium thick. If sauce is to thick add little bit of water. Cook the prunes for about 10 minutes.

Serve beef short rib in large serving bowl or individual bowl. Garnish the top with the sliced dried apricots and roasted almonds.