Rhubarb Beef Food

KHORESH RIVAS (PERSIAN RHUBARB STEW WITH MEAT)

Steps:

• Chop up the rhubarb into 2.5cm (1") long stalks.
• Dice the meat into bite size pieces if not done so already.
• Chop the onions, not too finely.
• Chop up the parsley and mint, these don't have to be done finely, as they'll be cooked down.
• Heat 2 tablespoons of oil in a medium saucepan on medium heat. Fry the onions for 3 minutes until they soften.
• Add the turmeric, stir, then add the meat. Increase the heat to high and stir to mix.
• Add 1 Tbsp of the sugar, stir, then fry the meat for 2 minutes on this high heat.
• Add the water or stock, stir, and bring to a boil. Reduce the heat down to its lowest setting, cover and simmer for 1 hour, until the meat is done, but not falling apart, as we still have another 30 minutes or so of cooking time. Depending on your meat cut, this may be at the 90 minute mark, as some cuts will take longer to cook. It does also depend on how large your meat pieces are.
• At the end of 1 hour, tip in the chopped parsley and mint and cover once again and leave to simmer for 15 minutes.
• At the end of the 15 minutes, heat the 3rd Tbsp of oil in large frying pan on high heat and sauté the rhubarb for 1 minute, shaking the pan and flipping the rhubarb.
• Then, tip this rhubarb into the stew, cover, and leave to cook for 10 minutes, still on low heat. You can cook it until the rhubarb has all broken down, or stop before that stage. What I do, is fish out about 6-8 pieces, and leave the rest to fall apart in the stew, adding to the texture. Then I add the pieces back and serve.
• Taste the stew before turning the heat off. Add the second Tbsp of sugar if you would like it less sour, even more if you prefer it the tartness tampered down. That's it, serve with rice.

RHUBARB SHORT RIBS

Steps:

• Add the sugar, salt, fennel seeds, allspice and some black pepper to a small bowl and mix to combine. Rub the short ribs with the mixture and place in an airtight bag or container and refrigerate for 6 hours or up to overnight.
• Preheat the oven to 475 degrees F.
• Add the rhubarb, onions and garlic to a medium roasting pan or braiser and drizzle with the olive oil. Toss to coat in the oil.
• Place the short ribs on the bed of rhubarb and onions.
• Bake until the top of the meat begins to brown, about 20 minutes. Reduce the heat to 325 degrees F and add the rhubarb jam in small dollops on top of the short ribs. Add the chicken broth (it should reach halfway up the ribs; add more broth or water if necessary). Cover the pan with foil or a lid and bake until the meat is tender and easy comes off the bone with a fork, an additional 2 1/2 to 3 hours.
• Plate the short ribs. Place the pan on the stovetop and bring the remaining liquid to a boil. Reduce to a simmer and allow to thicken until the sauce coats the back of a spoon. Taste and season with salt and pepper. Ladle the sauce on top of the short ribs and serve!