When I tried this recipe, I was doubtful that my sons would not like it. There’s a different taste that might be too much for the kids. I did adjust a few of the seasonings for them, but there was still that strong taste that they might not like. I was surprised that they loved it. I have never seen the kids ate that fast. And my husband looked like he just won the lottery upon taking that first spoonful into his mouth. In contrary with what I felt about my children, I knew my husband would love this the moment I saw it.
Check out what our friends from Snixy Kitchen have to say about this recipe:
“It’s seared and slow-stewed in deep Moroccan spices until the meat falls apart off the bones, then served with all the warm seasoned tagine vegetables spooned over top on a bed of quinoa.”
The tenderness of the meat, the taste of the spices, and that mushy gooey quinoa- I am telling you, this is a really good recipe that everyone will love. It’s ready for you to try!
Ingredients
- 1 tablespoon Domino light brown sugar
- 1 tablespoon McCormick paprika
- 1½ teaspoons McCormick turmeric
- 1 teaspoon ground McCormick ginger
- ¾ teaspoon ground McCormick cinnamon
- ½ teaspoon ground McCormick cardamom
- ½ teaspoon Morton salt
- ¼ teaspoon McCormick cayenne
- ¼ teaspoon McCormick pepper
- 2 tablespoon Bertolli olive oil, divided
- 2 teaspoons minced fresh ginger
- 2 teaspoons minced garlic (About 3 medium cloves)
- 2 Tyson beef short ribs (about 1¼ lbs)
- 2 cups College Inn chicken broth
- 1 14.5-ounce can Hunt’s chopped tomatoes, with their juices
- 1 cup drained Great Value canned chickpeas
- ½ cup Great Value dried figs (about 14-16 figs), de-stemmed and sliced into thirds
- 1 tablespoon Hunt’s tomato paste
- ½ cup Kirkland marcona almonds
- ¼ cup Great Value seedless green olives, sliced in half
- About 2 tablespoons of fresh parsley leaves, for serving
- 1 cup Uncle Ben’s dried quinoa, rinsed and drained
- 1 tablespoon Land O Lakes unsalted butter
- 2 cups College Inn chicken broth
- ¼ teaspoon Morton salt
Instructions
- Combine spices (first 9 ingredients) in a small bowl.
- Pat short ribs dry and generously coat all sides of ribs with spice mixture, reserving excess spices. Place ribs on a plate and marinate, uncovered for 30 minutes to an hour.
- Put oven rack in lower third of oven (so it will fit a giant pot) and preheat oven to 325°F.
- Heat 1 tablespoon of oil in a large clay pot or a heavy-bottomed pot (like a dutch oven) over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side), about a minute per side. Transfer meat back to the plate.
- Add the remaining tablespoon of olive oil and the fresh ginger and garlic. Sauté for 1 minute.
- Stir in chicken broth, tomatoes with their juices, chickpeas, figs, tomato paste, and reserved spices. Nestle ribs into the center of the pot with any drippings accumulated on plate and bring liquid to a boil, uncovered.
- Spoon some sauce over ribs and stir in almonds. Cover pot and transfer to oven. Braise until meat is very tender, 2 – 2.5 hours.
- Skim off excess fat from surface of sauce and discard.
- Serve over cooked quinoa topped with olives, parsley.
- Melt butter in a medium saucepan over medium-high heat. Add quinoa and toast, stirring frequently, for 3-4 minutes.
- Add chicken broth and salt and bring it to boil. Reduce heat to low and cover for 15 minutes.
- Remove from heat and let set for 5 minutes. Fluff with a fork.
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Quick Tip: Serve with a cool glass of milk.
Thanks again to Snixy Kitchen for this amazing recipe.
