This hearty recipe is the perfect comfort food. Serve it with crusty rustic bread and harissa.
Yield: 8 – 10
2 cups white wine
2 lbs chuck or boneless short ribs, cut into 1 1/2 inch cubes (more or less)
4 lbs fresh or frozen peas
4 cloves of garlic, chopped
4 carrots, peeled and chopped
2 ribs of celery, chopped
4 thyme sprigs
4 tablespoons of tomato paste
1 teaspoon plus 1/4 cup of Harissa for serving (preferably Le Phare du Cap Bon from Tunisia)
2 cups of beef broth
Salt and pepper
Flour for dredging
Vegetable oil for browing
Preheat oven to 350 degrees Fahrenheit.
Place 2 or 3 tablespoons of oil in a large, heavy (ovenproof) pot and set over medium heat. Season the short ribs with salt and pepper. Lightly dust the beef all over with flour. Making sure the oil in the pan is hot, place the ribs into the pot and sear about 3 or 4 minutes per side until very well browned. (DON’T OVERCROWD! Transfer ribs to another plate. Lower the heat and add all the vegetables and herbs to the same pot and cook for about 10 minutes. Stir in tomato paste and 1 tsp of the harissa and continue to cook for another minute.
Add the wine and bring to a boil. Cook for a few minutes to reduce. Reduce heat and add the broth. Slowly add beef to the pot, cover and place in the oven to braise for 2 1/2 hours.
Carefully transfer the meat to a serving platter and keep warm. Strain the remaining liquid into a bowl to remove vegetables and herbs and pour the liquid back into the original cooking pot. Boil to reduce. Taste for seasoning. Chances are you’ll need more salt. Lower heat and place beef back into the pot along with the peas. Cook for another 20 minutes or until peas are cooked to your preference. Stir and taste for seasoning. Serve with extra harissa and rustic bread.