3 hr 30 min
3 hr 30 min
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This dish is a blend of two worlds! Born from a place where glorious warm Yemenite spices come together using a French technique called “Cartouche” to ensure that the meat is cooked to tender perfection in the oven over a long period of time, sealed using parchment paper and aluminum. This unforgettable roast is warm, nurturing, and truly unforgettable. Please, don’t skip the “cartouche.” It is what seals the deal. (lol) – Zikki
Parchment paper
Aluminum paper
Dutch Oven (oven safe)
Preheat your oven to 150°C.
Season the short ribs generously with salt and half of the hawaij spice mix. Set aside.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until they are browned, about 4-5 minutes per side. Remove the ribs from the pot and set aside.
In the same pot, reduce the heat to medium and add the chopped onions. Cook until they are softened and golden, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Add tomato paste and cook for 1 minute. Deglaze with 1 cup water and add 1 teaspoon salt.
Return the seared short ribs to the pot, ensuring they are mostly submerged in their own juices released from searing. Add the cinnamon stick, crushed cardamom pods, and bay leaf.
Nestle the peeled and halved Dutch potatoes around and in between the short ribs in the pot, making sure they are partially submerged in the juices.
Using a pitcher, fill the Dutch oven with water until the ribs are potatoes are fully submerged, about 1 inch from the top of the pot.
Bring the pot to a boil over medium-high heat. Then turn off the heat.
Prepare the Cartouche:
Cut a piece of parchment paper to fit 1 inch outside the size of your pot. Place the parchment paper onto of the uncovered Dutch oven.
Place a layer aluminum foil (the same size) over the parchment paper.
Then place the lid of the Dutch oven on top, ensuring a tight seal over the parchment and foil. (At this point you have three layers of sealant, parchment, aluminum, and the dutch oven lid).
Place the Dutch oven in the preheated oven and let it cook for about 3-4 hours, or until the short ribs are fall-off-the-bone tender and the potatoes are fully cooked.
After 3 hours, carefully remove the pot from the oven. Remove the lid, foil, and parchment paper (cartouche). Skim the fat. Taste and adjust the seasoning with salt if necessary. Discard the cinnamon stick, cardamom pods, and bay leaf.
Serve the Yemenite beef short ribs and potatoes with freshly chopped cilantro, alongside a big bowl of couscous or a piece of Saluf.
YASSS!
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