If you have gotten this far you should already know I am a chef. I have been cooking for the last 25 years from Los Angeles / Reno / New York / Thailand / Myanmar / Cambodia & Dubai. I am lucky to have a job that I am passionate about. Living / working and traveling overseas has given me a better education of life & cultures than any college or university. I have been able to eat my way around the world. Its a hard job but someone has to do it
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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
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.