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–+ servings
Total Time :3 hours
Servings: 4

INGREDIENTS
 

  • 3.3 pounds/1.5 kilograms beef short ribs with bone, pre-cooked
  • 6 large onions, sliced
  • 10 dried pitted prunes
  • 2 tablespoons brown sugar
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon turmeric
  • 1 tablespoon natural chicken bouillon powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt, adjust to taste
  • 2 cinnamon sticks
  • 1 star anise

Finishing:

  • ½ cup olive oil, divided
  • ½ cup date syrup
  • 1 cup/150 grams whole blanched almonds, fried
  • Sea salt

INSTRUCTIONS

  • Pre-cook the beef by simmering it in water for 20–25 minutes, skimming off any foam. Drain well before continuing with the recipe.
  • Preheat the oven to 350°F/180°C.
  • Steam the onions in a wide, heavy pot without oil, stirring occasionally until lightly golden. Add half the olive oil and continue cooking until onions are deeply golden and caramelized. Stir in brown sugar, nutmeg, turmeric, chicken bouillon, black pepper, and salt. Mix thoroughly.
  • Add the prunes, cinnamon sticks, and star anise. Sauté for 2 minutes. Add the pre-cooked beef asado along with about 1½ cups of its cooking broth. Drizzle in ½ cup date syrup and simmer for 20 minutes over medium heat.
  • Transfer the pot to the oven, covered, for 30 minutes. Remove the lid, drizzle more date syrup, and cook for an additional 10 minutes to caramelize. The stew should reduce completely, becoming glossy and thick.
  • Top with fried almonds and a pinch of sea salt. Adjust olive oil, salt, and sweetness as needed during cooking.
  • Optional: Sear beef in olive oil on all sides before adding to the pot if cooking for a full 3 hours, to deepen flavor.