Spiced Short Rib Tagine

 

 


Spiced Short Rib Tagine

Ingredients

Short Ribs

1/2 cup sliced almonds

2 tablespoons extra-virgin olive oil

4 pounds English-cut bone-in short ribs (3-inch pieces)

Kosher salt

Pepper

2 carrots, chopped

1 onion, chopped

1 preserved lemon (see Note), pulp discarded and peel minced

1 orange, quartered

1 unpeeled head of garlic, halved crosswise

3 thyme sprigs

2 rosemary sprigs

3 bay leaves

1/4 cup diced California dried apricots

1/4 cup diced dried figs

1/4 cup all-purpose flour

2 tablespoons tomato paste

1 tablespoon minced fresh ginger

1 tablespoon ras el hanout (see Note)

1 tablespoon sweet paprika

1 1/2 cups unsweetened pomegranate juice

2 quarts chicken stock

ACCOMPANIMENTS

1 1/2 cups instant couscous

2 tablespoons extra-virgin olive oil

Kosher salt

Pepper

1 teaspoon ras el hanout

6 small radishes, halved

6 baby turnips, quartered

1 tablespoon fresh lemon juice

1 tablespoon honey

Directions

Make the short ribs

Preheat the oven to 350°. Toast the nuts in a pie plate until golden, 10 minutes. Leave the oven on.

In an enameled cast-iron casserole, heat the oil. Season the short ribs with salt and pepper. Working in 2 batches, brown the meat over moderately high heat, turning, about 5 minutes per batch. Transfer to a plate.

Add the carrots, onion, preserved lemon, orange, garlic, thyme, rosemary, bay leaves, apricots and figs to the casserole and cook over moderate heat, stirring occasionally, until the vegetables are golden, about 5 minutes. Stir in the flour, tomato paste, ginger, ras el hanout and paprika and cook, stirring, for 1 minute. Add the ribs, pomegranate juice and stock and bring to a boil. Cover and braise in the oven until the ribs are very tender, about 2 hours.

Using a slotted spoon, transfer the ribs to a plate; discard the bones. Strain the sauce, discarding the solids. Wipe out the casserole and pour in the sauce. Return the ribs to the casserole and simmer until slightly thickened, about 10 minutes. Skim off any fat and keep warm.

Make the accompaniments

In a heatproof bowl, stir the couscous with 1 tablespoon of the oil and 1 teaspoon of salt. In a small saucepan, bring 1 3/4 cups of water to a boil with the ras el hanout. Stir the water into the couscous, cover with plastic wrap and let stand for 5 minutes. Fluff the couscous with a fork and keep warm.

Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil. Add the radishes and turnips and cook over moderate heat, stirring, until golden and crisp-tender, about 5 minutes. Stir in the lemon juice and honey and season with salt and pepper.

Spoon the couscous onto plates. Top with the short ribs and garnish with the almonds. Spoon the radishes and turnips alongside the meat and serve the sauce on the side.

 

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, an...
Read more

Keto chicken Caprese casserole

Image
  Keto chicken Caprese casserole Ingredients 650 g cooked chicken breast, shredded or cut into bite-sized pieces 200 g cherry tomatoes, halved 230 g (475 ml) fresh mozzarella cheese, sliced 2 tbsp green pesto 240 ml sour cream 55 g (170 ml) shredded Parmesan cheese, divided salt and ground black pepper to taste Serving 200 g (850 ml) leafy greens 2 tbsp olive oil Instructions Preheat the oven to 400°F (200°C). Prepare the ingredients: chop the chicken, tomatoes, and mozzarella. Distribute the chicken, cherry tomatoes, and mozzarella in a baking dish. Add pesto, sour cream, and half of the Parmesan cheese. Season with salt and pepper to taste. Combine until everything is evenly coated with the sauce. Sprinkle the remaining Parmesan cheese on top. Bake for 20 minutes or until the cheese is golden brown. Serve with leafy greens drizzled with olive oil. Tips If you're cooking chicken from scr...
Read more