Ọbẹ̀ Onírù (Designer Stew)

Preparation

1. Step 1

   Add short ribs, oxtails (and tendon, if using) to a large pot and cover with the vinegar and 3 inches of water. Wash the meat by swishing around with your hands and drain. Repeat, adding water, swishing and draining, until the water runs clear, about two more times.

2. Step 2

   Generously season all the meat with salt and pepper. Add enough water to cover about 1 inch above the surface. Bring to a boil over high heat, 10 to 12 minutes, and reduce heat to medium-high. Simmer until the meat starts to separate from the bone, about 1 hour. Add 1 cup water as needed to keep the meat covered. Add the ginger and scallions to the pot, and cook until the meat falls off the bone, another 45 to 60 minutes. Move the cooked meat to a bowl or plate and reserve 2 cups of the broth for the stew. Save any leftover for another use. Discard the scallion and ginger. If this step is done ahead of time, the meat and broth can be cooled, packed in covered airtight containers, and refrigerated or kept frozen for 24 hours or up to 1 month. Defrost in the refrigerator if frozen, continue with the steps below.

3. Step 3

   As the meat cooks, use a food processor to coarsely chop the peppers, onion and garlic, and pulse 10 times (about three seconds per pulse). Look for visible pieces of each vegetable, if you have a smooth purée you've gone too far and your cook times will take much longer for each step.

4. Step 4

   Place a large (10- to 12-inch) pot or Dutch oven over medium heat. Pour the oil into the skillet, add dawadawa, shrimp and chiles. Cook, stirring frequently until fragrant, about 1 minute. (if using anchovies, add with the oil and miso. Cook, stirring frequently, until the anchovies dissolve and miso breaks up, about 1 minute.)

5. Step 5

   Increase heat to medium-high and pour in the pepper mixture, taste and season with ½ teaspoon salt and black pepper, if necessary. Simmer the sauce until slightly reduced and bright orange in color, 7 to 8 minutes. Cook, stirring frequently to combine ingredients, and keep reducing until the sauce looks slightly thickened (it should stay in place when a spatula is dragged through), about 5 minutes. Continue to stir until the sauce is jammy, caramelized and slightly darkened at the edges and bottom, 7 to 9 minutes. Taste and season with salt and pepper.

6. Step 6

   Reduce heat to low, stir in the meat and 1 cup stock. Stir to evenly coat the meat pieces and to combine and loosen any darkened bits from the bottom of the pot. Continue to cook until the meat is completely warmed through, 6 to 8 minutes. Taste for seasoning and adjust with additional salt and pepper if necessary. Serve the stew and meat over cooked rice, greens and fried sweet plantains. Designer stew can be stored once cooled, packed in an airtight container and refrigerated for 5 days.