Go Back
–+ servings
Total Time :3 hours 30 minutes
Servings: 4

INGREDIENTS
 

  • 9 pounds/4 kilograms beef short ribs, cubed
  • 2 medium onions, sliced
  • 2 medium sweet potatoes, peeled and sliced
  • 10.5 ounces/300 grams chestnuts, peeled
  • 1 head garlic, halved
  • 2 cups water
  • 2 teaspoons fresh thyme

Sauce:

  • 1 teaspoon coarse salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon cumin seeds
  • 2 tablespoons date syrup
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil

INSTRUCTIONS

  • Preheat the oven to 320°F/160°C.
  • Combine salt, pepper, cumin, date syrup, mustard, and olive oil to make the sauce.
  • Arrange the onions, sweet potatoes, chestnuts, and short ribs in a baking dish.
  • Pour the sauce, water, and thyme evenly over the ingredients. Cover with parchment paper and then aluminum foil.
  • Bake for 3 to 3.5 hours, until the meat is tender.
  • Remove the cover and bake for an additional 20 to 30 minutes to brown the top. Serve warm.