Short Rib Shakshuka Recipe: by 30Seconds Food

Mediterranean restaurant Aba’s Chef Partner CJ Jacobson recommends the Short Rib Shakshuka for a delicious, Middle Eastern-inspired Easter brunch. This one-skillet dish is representative of Jacobson’s rustic-refined way of cooking. At both of Aba’s locations in Chicago and Austin, it features local eggs, spicy harissa, graviera and roasted potato and is served in a cast iron pan in order to keep the heat. For those who don’t have small cast iron pans, Jacobson recommends using a shallow bowl for each person.

Servings: 4

Ingredients

Short Rib or Chuck Roast (5 lbs, cut into 2” pieces)

- Canned Crushed Tomatoes (10 oz)

- Onion (1 cup, diced)

- Garlic (4 T, sliced)

- Cumin Seed (1 T, toasted and ground)

- Coriander Seed (1 T, toasted and ground)

- Chili de Arbol (1 to 5 chilies, spice to taste)

- Tomato Paste (3 T)

- Beef Stock or Broth (1 gallon)

- Sherry Vinegar ( ¼ cup)

- Large Russet Potatoes (5 total)

- Eggs (4 total)

- Graviera Cheese (1 cup, grated)

- Vegetable Oil (for preparation)

- Salt (to taste)

- Bread (sliced)

PROCEDURE:

To Prepare Short Rib Shakshuka:

• 1.Heat the oven to 400°F. Bake Russet Potatoes for about 45 minutes or until cooked through. Set them aside to cool.
• 2.In a large pot, add two tablespoons of vegetable oil and turn the heat on high. Add the short rib and cook until browned.
• 3.Once fully browned, remove the short rib and drain the oil.
• 4.Return the same pot to medium heat and add another two tablespoons of vegetable oil. Add in the chopped onion and garlic, then stir and cook until translucent.
• 5.Add in the tomato paste and use a spoon to press the paste into the base of the pot. Allow to heat up, then stir in with the onion and garlic.
• 6.Add in the canned crushed tomatoes, cumin seed, coriander seed and chili de arbol. Bring mixture to a simmer.
• 7.Season with salt to taste.
• 8.Add in the beef stock and reduce to a low simmer. Using a ladle, remove the fat that will gather on top of the broth. Repeat every 30 minutes for three hours, covering in between ladles.
• 9.Slice the roasted potatoes into 1” chunks, then set aside.
• 10.Once the short rib is tender and the sauce is thick enough to cover the back of a spoon, remove the mixture from heat.
• 11.Preheat oven up to 450°F. While the oven is heating, take a large sauté pan and fill halfway with the short rib mixture. Bring to a simmer.
• 12.Add in the chunks of potatoes until the pan is nearly full, leaving four pockets of space. Crack four eggs into the pockets.
• 13.Evenly sprinkle the cheese over the eggs and bubbling shakshuka, then place the sauté pan in the oven and cook until eggs are done to preference.
• 14.Serve with warm slices of bread, and enjoy!