Servings: 4
INGREDIENTS
Short ribs:
- 2.2 pounds/1 kilogram short ribs, cubed
- 1 medium sweet potato, peeled and cubed
- ½ pound/250 grams brown baby Bella mushrooms
- 3 red onions (or your favorite), peeled and quartered
- 10 garlic cloves, peeled
- ½ cup rosemary
- ½ cup thyme
- 1 tablespoon salt
- ½ teaspoon ground black pepper
Sauce (mix in a bowl):
- ¼ cup olive oil
- ¼ cup date syrup
- 3 tablespoons pomegranate molasses
- 1 tablespoon Dijon mustard
- 1 cup boiling water
Wheat and Beans:
- 1½ cups wheat berries
- 1 cup cholent mix, soaked in water for 12 hours
- 1 cup dry chickpeas, soaked in water for 12 hours
- 10 garlic cloves, peeled
- 1 medium sweet potato, peeled and cubed
Sauce (mix in a bowl):
- ¼ cup oil
- 1 tablespoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 tablespoon cinnamon
- 2 tablespoons brown sugar
- 1 tablespoon red chili flakes, optional
- 2 cups hot water
INSTRUCTIONS
- Preheat the oven to 375°F (190°C).
- In a pot or casserole, arrange the onions at the bottom, followed by the short ribs, vegetables, and garlic. Sprinkle salt and black pepper, then pour the sauce over everything. Sprinkle thyme and rosemary, and cover with a lid.
- Rinse the wheat thoroughly in a sieve and transfer to a bowl with beans, chickpeas, sweet potato, and sauce.
- Transfer to a pot or casserole, cover with damp parchment paper, and cover the pot.
- Place the two pots in the oven and bake for 40 minutes, then Switch to the convection setting for 3 1⁄2 to 4 hours at 320°F (160°C). Check both pots during cooking, and if more liquid is needed, you can add ¼ to ½ cup of water.
- Remove the cover and bake for an additional 30 minutes at 375°F (190°C) for browning the top.