Beef Rib and Meatball Stew (T’fina Pkaila)

Name: Beef Rib and Meatball Stew (T'fina Pkaila)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2 tbsp. olive oil; 1 small yellow onion, minced; 1 lb. ground chuck; 1 tbsp. ground cumin; 1 tbsp. ground black pepper; 1 tbsp. finely chopped cilantro; 1 tbsp. finely chopped parsley; 2 1 ⁄ 4 tsp. kosher salt; 1 1 ⁄ 2 tsp. paprika; 3 ⁄ 4 tsp. ground cinnamon; 1 egg, lightly beaten; 1 ⁄ 4 cup olive oil; 1 lb. beef flanken-cut short ribs; Kosher salt and freshly ground black pepper, to taste; 4 cloves garlic, finely chopped; 1 large yellow onion, minced; 5 cups beef stock; 6 oz. spinach leaves, chopped; 1 (16-oz.) can white kidney beans, rinsed and drained

Serves
serves 6-8

TODD COLEMAN

This Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach. This recipe first appeared in our October 2011 issue along with Katie Robbins's story Season of Rejoicing.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Ingredients

FOR THE MEATBALLS:

2 tbsp. olive oil
1 small yellow onion, minced
1 lb. ground chuck
1 tbsp. ground cumin
1 tbsp. ground black pepper
1 tbsp. finely chopped cilantro
1 tbsp. finely chopped parsley
2 ¹⁄₄ tsp. kosher salt
1 ¹⁄₂ tsp. paprika
³⁄₄ tsp. ground cinnamon
1 egg, lightly beaten

FOR THE SOUP:

¹⁄₄ cup olive oil
1 lb. beef flanken-cut short ribs
Kosher salt and freshly ground black pepper, to taste
4 cloves garlic, finely chopped
1 large yellow onion, minced
5 cups beef stock
6 oz. spinach leaves, chopped
1 (16-oz.) can white kidney beans, rinsed and drained

ADVERTISEMENTAD

Instructions

Step 1

Make the meatballs: Heat oil in a 6-qt. saucepan over medium-high heat. Add onions; cook, stirring, until soft, about 5 minutes. Using a slotted spoon, transfer onions to a bowl; stir in chuck, cumin, pepper, cilantro, parsley, salt, paprika, cinnamon, and egg. Form mixture into about forty 1-oz. balls. Return saucepan and oil to medium-high heat; add meatballs, and cook, turning, until browned all over, about 4 minutes. Transfer to a plate and set aside.

Step 2

Make the soup: Return saucepan to medium-high heat and add oil; season ribs with salt and pepper. Working in batches, add ribs, and cook, turning, until browned on all sides, about 8 minutes. Transfer ribs to a plate and set aside. Add garlic and onions to pan, and cook, stirring, until lightly caramelized, about 5 minutes. Return ribs to pan along with stock, and bring to a boil; reduce heat to medium-low, cover, and cook until beef is just tender, about 1 hour. Add meatballs, and cook until tender, about 8 minutes. Add spinach and beans, and cook, until spinach and beans are tender, about 4 minutes more.

Make the meatballs: Heat oil in a 6-qt. saucepan over medium-high heat. Add onions; cook, stirring, until soft, about 5 minutes. Using a slotted spoon, transfer onions to a bowl; stir in chuck, cumin, pepper, cilantro, parsley, salt, paprika, cinnamon, and egg. Form mixture into about forty 1-oz. balls. Return saucepan and oil to medium-high heat; add meatballs, and cook, turning, until browned all over, about 4 minutes. Transfer to a plate and set aside.
Make the soup: Return saucepan to medium-high heat and add oil; season ribs with salt and pepper. Working in batches, add ribs, and cook, turning, until browned on all sides, about 8 minutes. Transfer ribs to a plate and set aside. Add garlic and onions to pan, and cook, stirring, until lightly caramelized, about 5 minutes. Return ribs to pan along with stock, and bring to a boil; reduce heat to medium-low, cover, and cook until beef is just tender, about 1 hour. Add meatballs, and cook until tender, about 8 minutes. Add spinach and beans, and cook, until spinach and beans are tender, about 4 minutes more.