Ingredients
- 4 pounds meaty, bone-in short ribs, cut into single-bone portions
- Salt
- 1 tablespoon neutral oil, such as grapeseed, canola or vegetable oil
- 1 small fennel bulb, trimmed and chopped (about 2 1/4 cups), top with fronds separated from bulb and thinly sliced
- 6 shallots, peeled and halved lengthwise
- 6 garlic cloves, smashed and peeled
- 1 teaspoon fennel seeds, crushed
- 1/2 teaspoon ground turmeric
- 1 (28-ounce) can whole peeled tomatoes
- 4 cups chicken stock
- 1 white sweet potato, such as Japanese sweet potatoes, peeled and cut into 2-inch pieces, or use an orange sweet potato (2 loose cups)
- 1/2 small butternut squash (about 1 pound 3 ounces), seeds removed, peeled and cut into 2-inch pieces
- 1 (14 1/2-ounce) can full-fat coconut milk
- 1 teaspoon freshly ground black pepper
- 1 (1-inch) piece fresh ginger, scrubbed and grated
- 4 cups torn or cut fresh greens, such as kale, mature spinach, mustard greens or dandelion greens
- Warm crusty bread, for serving
Instructions
- 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.
- 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 2 1/2 hours.
- 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.
- 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.
Full Article
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Maeve Sheridan.
There are as many versions of eintopf, a hearty German stew, as there are people who love it. A traditional eintopf may include bratwurst and sauerkraut, but it’s how it is cooked that’s important (eintopf translates to “one pot”). This particular recipe, made with bone-in short ribs, is braised until the meat melts off the bone. Fennel — fresh bulb and dried seeds — stars in the braise, while the fronds are sliced for garnishing. Every bite of this stew bursts with flavor, and, as is the case with so many one-pot meals, this dish will only improve with time as all the ingredients sit and mingle. Serve this hot off the stove, with some warm crusty bread for dipping. If you plan to save it for later, reserve the fresh greens for stirring in right before serving.