Servings: 6
- Large pot with a lid
INGREDIENTS
- 2.2 pounds/1 kilogram short ribs, cut into cubes
- 5-6 baby gold potatoes
- 5-6 whole small onions, peeled
- 1 leek, cut into 4 parts (optional)
- ½ cup olive oil
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- 1 tablespoon date syrup or maple syrup mixed with 1 cup water
INSTRUCTIONS
- Heat up the olive oil in a large pot on medium-high heat.
- Add the onions, potatoes and leek, sprinkle ½ teaspoon salt and ¼ teaspoon black pepper and close with a lid.
- Turn the vegetables over after 5 minutes, making sure they brown all around.
- Place the short ribs in a bowl, add a little olive oil, ½ teaspoon salt and ¼ teaspoon black pepper and mix well.
- Add the short ribs to the pot and sear on all sides.
- Lower the heat, cover and cook for about 30 minutes.
- Pour in the date syrup and water mixture, cover and cook for 2 hours.