Braised Shortribs with Butternut Squash in a Tagine
December 27th, 2011 § 2 Comments
Braised Shortbribs with Butternut Squash in a Tagine
I borrowed a tagine from my wonderful chiropractor, Dr. Christophe Dean, at Dean Chiropractic in Berkley, MI. It may take a little getting used to using it though.
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This (like all your food) looks amazing. I am doing shortribs later this week, and was looking for a good recipe. Any chance you’re willing to share?
The best I can offer is that I winged it and took notes (bad ones). Most of the online recipes refer to tagine in the sense of “it can go in a casserole in the oven and braise just fine.” They don’t really talk about the problems inherent in using the dish that is called a tagine. That having been said, my notes roughly read this, and I apologize in advance if they don’t make sense.
Brown approx 2+ lbs ribs on all sides in as little oil as possible.
Peeled whole garlic, onions and squash (2 cups?) cut up into chunks. Put these on bottom. Lay browned ribs on top. Add olives and dried fruit on top of this (I used a mix of olives and some locally packaged dried apricots).
Whisk together a little wine, broth, tomato paste, honey, ras al hanout, turmeric, cumin, cinnamon, ginger, pepper, salt (I had a bunch of leftover spice mix bits). Gently pour so that it makes about an inch and a half in the tagine (I wanted something like a sauce, not a broth by the time it was all done).
350F about two hours (but every tagine is different, so you’ll have to check doneness). Reduce sauce on stovetop if too thick.
Clearly I need to do more testing on this.