Eintopf (Braised Short Ribs With Fennel, Squash and Sweet Potato)
Published Feb. 16, 2022
- Total Time
- 4 hours
- Rating
- Comments
- Read comments
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Ingredients
- 4pounds meaty, bone-in short ribs, cut into single-bone portions
- Salt
- 1tablespoon neutral oil, such as grapeseed, canola or vegetable oil
- 1small fennel bulb, trimmed and chopped (about 2¼ cups), top with fronds separated from bulb and thinly sliced
- 6shallots, peeled and halved lengthwise
- 6garlic cloves, smashed and peeled
- 1teaspoon fennel seeds, crushed
- ½teaspoon ground turmeric
- 1(28-ounce) can whole peeled tomatoes
- 4cups chicken stock
- 1white sweet potato, such as Japanese sweet potatoes, peeled and cut into 2-inch pieces, or use an orange sweet potato (2 loose cups)
- ½small butternut squash (about 1 pound 3 ounces), seeds removed, peeled and cut into 2-inch pieces
- 1(14½-ounce) can full-fat coconut milk
- 1teaspoon freshly ground black pepper
- 1(1-inch) piece fresh ginger, scrubbed and grated
- 4cups torn or cut fresh greens, such as kale, mature spinach, mustard greens or dandelion greens
- Warm crusty bread, for serving
Nutritional analysis per serving (8 servings)
1150 calories; 97 grams fat; 46 grams saturated fat; 0 grams trans fat; 40 grams monounsaturated fat; 4 grams polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 41 grams protein; 1441 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the short ribs with a sprinkle of salt on all sides. Heat the oil in a large Dutch oven set over medium-high. Working in batches if necessary, brown the tops and sides of short ribs, about 3 minutes per side. Transfer to a large plate and repeat the browning process with the remaining ribs.
- Step 2
Heat the oven to 350 degrees. Pour off all but 2 tablespoons of fat from the pot. Add the chopped fennel bulb, (reserve the top and fronds for garnish), shallots and garlic to the pot, season with salt, and toss to coat in the pan drippings. Sauté over medium-high heat, stirring frequently until softened, 3 minutes. Add the fennel seeds and turmeric, and cook until fragrant, 1 minute. Add the tomatoes and break apart the whole pieces with a wooden spoon or other cooking utensil. Cook until the tomato juices are thickened, about 6 minutes. Return the browned short ribs, bone side up, to the pot along with any drippings from the plate. Pour in the chicken stock and bring up to a simmer. Cover and transfer pot to the oven. Braise until the meat is tender, but not falling off the bone, about 2 to 2½ hours.
- Step 3
Increase the oven temperature to 375 degrees. Transfer the cooked short ribs to a plate. Using a colander or sieve set over a bowl, drain out the vegetable solids from the pot and discard, reserving the liquid broth. Skim off and discard as much oil as you can from the surface of the liquid using a spoon or a ladle. (You should have about 3 to 4 cups of broth.) Return the broth to the pot, add the potato and squash, and pour in the coconut milk. Season to taste with salt and the 1 teaspoon black pepper. Add the ginger and return the short ribs to the pot, nestling the pieces between the vegetables so that the meat is mostly submerged in the liquid. Return the pot to the oven and braise uncovered until the potato and squash are tender, the meat is falling off the bone, and the liquid is slightly reduced, 50 minutes to 1 hour.
- Step 4
On the stovetop but off heat, stir in the greens: The heat from the stew should gently wilt the leaves. Top with the thinly sliced fennel top and fronds. Serve hot in bowls with warm crusty bread for dipping.
Private Notes
Comments
Beef short ribs are super flavorful but fatty, so whenever I cook them I start by spacing them well apart in a shallow pan and baking them at 475 for 20-30 minutes, turning occasionally, till they are browned and have rendered some fat. I drain them on paper towels and proceed with the recipe. This gets you to falling-off-the-bone stage a little quicker and reduces fattiness with no loss of flavor.
In the accompanying article, the author mentions that she only really uses coconut milk because she avoids dairy. Heavy cream or creme fraiche would work just fine here.
Excellent. Added some carrot too. Was skeptical about tossing the fennel/shallot/tomato mush after straining (tasted good and seemed wasteful), but after eating I think best to follow as written. Can be sloppy about peeling shallot/garlic since it all gets strained out. Cut the yam & squash into bite size pcs. Used better-than-bullion for the 4c chicken stock. Highly recommend serving over rice in a bowl, soaks up sauce and very tasty.
After braising would cooking in crock pot work as well as in the oven?
I thought winter and braising ! Well I loved the process because you could slowly cook and add. I loved using my Dutch oven. I used sweet pots and butternut. Next time I’ll use potatoes a nice foil to the tomato sauce. I don’t understand the use of chicken broth, would use beef and I may not use the coconut choice wanted something more acidic to cut the fat. Did not like ditching the fennel and shallots. The meat was a lovely braise. Added some delicious collard greens which gave a foil to the tender meat and overly sweet veggies. But spent a lovely dark afternoon in the warm kitchen playing The Eagles and enjoying winter cooking!
Right at the “skim off” part, after discarding mirepoix, I cleaned the meat, put it in the broth, then put it in refrigerator overnight to finish for dinner the next night. Discard the beef fat and the guilt before the second stage of cooking.