Braised Pastrami-Style Short Ribs
Votes: 1
Time: 3 hours 40 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 1348, total fat 119 G., saturated fats 49 G., proteins 49 G., carbohydrates 19 G., fiber 3 G., cholesterol 235 mg, sodium 1337 mg, sugar 10 G.
Calories 1348, total fat 119 G., saturated fats 49 G., proteins 49 G., carbohydrates 19 G., fiber 3 G., cholesterol 235 mg, sodium 1337 mg, sugar 10 G.
Meaty beef ribs are braised in a sauce with cabbage and pickles until tender and falling off the bone. This sauce gives them a delicious pastrami flavor. Skim off any fat from the surface of the sauce, remove the bones, and serve the ribs in the sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons coriander seeds
- 2 tablespoons black peppercorns
- 3 tablespoons of vegetable oil
- 1.8 kg beef short ribs with bones, cut into individual ribs
- 1 large onion, diced
- Half a small head of cabbage (about 350 g), cut into 7 cm pieces.
- 0.5 cups ketchup
- 4 cups chicken broth or water
- 0.5 cup thinly sliced pickled cucumbers + 1 tbsp brine
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Cooking the dish according to the recipe:
- Place the coriander seeds and peppercorns in a spice grinder and grind until there are no whole seeds. Combine the spices in a small bowl with 1 tablespoon of salt.
- Heat a large heavy-bottomed pot or kazan over medium-high heat and add vegetable oil. Sprinkle the ribs with salt and place them in the pot. Cook, turning, until browned on all sides, 8-10 minutes. Transfer to a large bowl.
- Preheat oven to 175°C.
- Reduce heat to medium and cook the onion until lightly browned around the edges, about 4 minutes. Add the cabbage and cook, stirring occasionally, until wilted, 2-3 minutes. Stir in the ketchup, spice mix, and 3 3/4 cups chicken broth.
- Place the pickles and brine in a blender, add the remaining 1/4 cup chicken broth, and blend until smooth. Return the meat to the pot, pour in the pickle sauce, and bring to a simmer. Cover and bake in the oven until the meat is tender, about 3 hours. Check the liquid level after about 1.5 hours and add 1/2 cup water if necessary.
- Remove bones and skim fat from the surface of the sauce before serving.
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