T'fina Pkaila (Beef Rib and Meatball Stew)

By cprzybyl

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 tsp. kosher salt
• 1 tsp. paprika
• tsp. ground cinnamon
• 1 egg, lightly beaten
• FOR THE SOUP:
• 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

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

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.