Carrots and cumin are a match made in heaven. Sweet, savory, spicy, and hearty, this stew is a fun and unique way to use carrots. The stew can easily be made vegetarian by leaving out the short ribs.
- 2 pounds of bone in short ribs
- 1 bunch of carrots, cut in quarters
- 1 cup of dry sherry
- 6 cups of beef stock
- ¼ cup of fish sauce
- 1 red onion, diced small
- 4 cloves of garlic, chopped finely
- 4 sprigs of thyme
- 1 tablespoon whole cumin seeds
- 1 tablespoon ground cumin
- 1 tablespoon ground mustard
- 1 tablespoon ground coriander
- 1 tablespoon ground white pepper
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- ½ cup of chopped parsley
- Kosher salt to taste
- Sherry vinegar to finish
Combine the dried ground spices and crust the short ribs with the spice mixture.
In a hot pan, sear the short ribs on all sides until deeply brown and caramelized.
Remove the meat and deglaze with the sherry.
Add in the onions, garlic, thyme, and carrots. Sauté until fragrant.
Combine everything in a baking dish with the beef stock, cumin seeds, and fish sauce.
Cover tightly with tin foil and braise in the oven at 300F for about two hours. When the short ribs are fork tender and the carrots are soft it is ready.
Strain the liquid into a pot. Skim off any fat and reduce until viscous. Season with sherry vinegar and salt and then add the other ingredients back in.
Top with parsley and a few grinds of black pepper to finish.