T'fina Pkaila (Beef Rib and Meatball Stew)

This Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach.

Photo by Lisa M.
Adapted from saveur.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

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

Directions

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. 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.

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