Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly rub 1.5 kilograms of bone-in short ribs with 2 tablespoons of coarse sea salt, 1 tablespoon of crushed black peppercorns, and 1 teaspoon of mustard powder; let the ribs cure in the refrigerator for at least 6 hours, or preferably overnight.

2. 2

   In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat, then sear the cured short ribs on all sides until deeply browned, about 3-4 minutes per side, then remove the ribs and set aside.

3. 3

   Add 2 chopped large onions and 3 diced medium carrots to the same pot, sautéing until softened, about 8-10 minutes.

4. 4

   Stir in 2 tablespoons of tomato paste and cook for 2 minutes, then deglaze the pot with 0.5 cup of pickle brine, scraping up any browned bits from the bottom.

5. 5

   Return the seared short ribs to the pot, add 4 cups of vegetable broth and 2 whole bay leaves, bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2.5 hours or until the meat is very tender.

6. 6

   Add 4 quartered medium potatoes and 4 sliced pickled cucumbers to the pot, cover again, and continue cooking for another 30-40 minutes, or until the potatoes are tender.

7. 7

   Discard the bay leaves, taste and adjust seasoning if necessary, then garnish the stew generously with 0.25 cup of chopped fresh dill before serving.