Tomato Vodka-Braised Short Rib with Roasted Urfa Potatoes
Feeds about 4 people
INGREDIENTS
Dry rub
- 2.5 lbs short ribs
- 2-3 tablespoons of smoked Spanish paprika
- salt and pepper
Additional for braising
- 1 Spanish onion, chopped
- 5 cloves garlic, minced
- 1 large can whole tomatoes
- 1 tablespoon sherry wine vinegar
- 1/4 cup of vodka
- about 1/2 cup water (see step 3)
- 2-3 bay leaves
- 6 peppercorns
- 1 bunch of thyme
- 1 bunch Collard greens, stems removed, rinsed and chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
Roasted Potatoes
- 1 lbs butter yellow golden potatoes
- 1 tablespoon Urfa Biber (or paprika)
- 1 tablespoon olive oil
- salt and pepper
INSTRUCTIONS
1 - At least two hours in advance, coat the short ribs with paprika and salt. Refrigerate until ready to cook. Remove 30 minutes in advance.
2 - Preheat oven to 300°. In a dutch oven, brown the short ribs on all sides on medium-high heat with a little olive oil. Remove and set aside. Add more olive oil and butter, garlic, onion, and thyme. Cook until tender.
3 - Add the vodka to deglaze and cook off the alcohol. Add the short ribs back to the pan along with tomatoes, vinegar, peppercorns, bay leaves, and salt. The ribs shouldn’t be entirely covered so add/adjust the appropriate amount of water to add.
4 - Break apart the tomatoes with the back of a wooden spoon. Cook until the liquid just begins to bubble. Cover and place in the oven for 1.5 hours.
5 - Next add the collard greens, stir, and more salt, and cook for about 45 minutes.
6 - Check the tenderness of the ribs. They should be falling off the bone. Taste and adjust seasoning with salt and pepper.
7 - Once finished, keep short ribs covered in dutch oven on the stove. Turn the oven up to 350° to roast the potatoes.
8 - Cut the potatoes in half and coat with olive oil, salt, and Urfa or paprika. Mix well and place on a baking sheet or large cast iron skillet.
9 - Roast for about 45-50 minutes. Halfway through, flip the potatoes.
10 - Serve potatoes with the short ribs and taste for seasoning. A little olive oil and finishing salt goes a long way when plating.
Spicy Potato Leek Soup
Enough for 4-6 people
INGREDIENTS
- 4 large potatoes, chopped
- 3 medium leeks, chopped
- 5-6 cloves of garlic, chopped
- 1 shallot, chopped
- 1 tablespoon coriander seeds
- 1 tablespoon peppercorns
- 1 tablespoon fennel seeds
- 1-2 t red chili flakes
- 1 t smoked paprika
- Enough stock to cover leeks and potatoes (preferably homemade chicken or vegetable)
- 1/3 stick of butter (or ghee)
- 2 tablespoon olive oil
- Roughly 1 cup of whole milk or 1/2 cup of cream
- Salt and pepper to taste
INSTRUCTIONS
1 - Using a mortar and pestle, crush the spices (just the seeds). In a large pot, melt the butter and add oil. Temper the spices and then add shallot, garlic, and leeks. Cook until soft.
2 - Add potatoes, chili flakes and paprika, stir, and cook for a few more minutes. Add the stock until the ingredients are covered. Bring up to soft boil and then simmer for about 20 minutes until the potatoes are soft.
3 - Using an immersion blender, blend ingredients until smooth. Add milk or cream and taste. Adjust with milk/cream, salt, and pepper.
4 - Serve with a dash of smoked paprika