Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large Dutch oven or oven-safe pot, heat 3 tablespoons of olive oil over medium-high heat. Sear 2.5 kilograms of beef short ribs on all sides until deeply browned, then remove them from the pot and set aside.

2. 2

   Reduce the heat to medium and add 2 large yellow onions, chopped, to the pot, cooking for 8 minutes until softened. Stir in 6 cloves of minced garlic and 2 tablespoons of grated fresh ginger, cooking for 1 minute until fragrant.

3. 3

   Add 4 tablespoons of Berbere spice blend and 2 tablespoons of tomato paste to the pot, cooking and stirring for 2 minutes to toast the spices and deepen the flavor of the paste.

4. 4

   Pour in 4 cups of beef broth and 800 grams of canned diced tomatoes, scraping up any browned bits from the bottom of the pot. Return the seared 2.5 kilograms of beef short ribs to the pot, ensuring they are mostly submerged in the liquid, then season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

5. 5

   Bring the liquid to a simmer, then cover the pot tightly and transfer it to a preheated 160°C (325°F) oven to braise for 2.5 hours, or until the short ribs are fork-tender.

6. 6

   Remove the pot from the oven, add 2 large carrots, peeled and chopped into 2-inch pieces, 2 large potatoes, peeled and quartered, and 400 grams of collard greens, tough stems removed and roughly chopped, ensuring they are submerged in the braising liquid.

7. 7

   Return the covered pot to the oven and continue to braise for an additional 45 minutes to 1 hour, or until the vegetables are tender.