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Winter Fattoush and Tamarind-Glazed Short Rib

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This winter fattoush with tamarind-glazed short ribs combines slow-cooked, tender beef with a vibrant, crunchy winter salad. Rich tamarind glaze, sweet roasted pears, fresh herbs, and creamy yoghurt create a dish full of contrast—both comforting and refreshing.

  • Author: Sophia
  • Prep Time: 45 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: Serves 4
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Middle Eastern-Inspired
  • Diet: Halal

Ingredients

  • 4 beef short ribs (about 300 g each)
  • 1 teaspoon fine salt
  • 4 tablespoons unsalted butter
  • 5 tablespoons tamarind glaze
  • 2 pears, halved and cored
  • 80 g cavolo nero, stalks removed and leaves torn
  • 2 tablespoons extra-virgin olive oil
  • ½ cucumber, halved lengthwise, seeds removed, thinly sliced
  • 8 breakfast radishes, finely sliced
  • 4 spring onions, thinly sliced
  • ¼ head radicchio, roughly chopped
  • 8 leaves yellow chicory, roughly chopped
  • 1 small handful flat-leaf parsley leaves
  • 4 tablespoons fresh mint leaves
  • 100 g croutons
  • 5 tablespoons sumac dressing
  • Sea salt flakes to taste
  • 4 tablespoons thick yoghurt
  • 4 tablespoons parsley oil
  • 4 tablespoons pistachios, toasted and roughly chopped
  • Sumac dressing: 125 ml extra-virgin olive oil, 1 garlic clove (grated), juice of 1 lemon, 1 tablespoon sumac
  • Parsley oil: 25 g parsley leaves, 200 ml grapeseed oil
  • Tamarind glaze: 150 g tamarind pulp, 50 g dark brown sugar, 2 tablespoons sherry vinegar
  • Croutons: 100 g stale bread, 2 tablespoons olive oil, ½ teaspoon sea salt flakes

Instructions

  1. Preheat oven to 190°C. Season short ribs with salt, place in roasting tin, cover with foil and roast for 3–4 hours until tender. Let cool slightly, then shred meat and discard bones.
  2. For the tamarind glaze, simmer tamarind pulp, brown sugar, and sherry vinegar for 10 minutes. Strain through a fine sieve and set aside.
  3. To make parsley oil, blanch parsley in boiling water for 15 seconds, transfer to ice water, dry thoroughly, and blend with grapeseed oil until smooth. Chill until ready to use.
  4. For the sumac dressing, whisk olive oil, grated garlic, lemon juice, and sumac. Season with salt.
  5. Make croutons by tossing bread with olive oil and salt, then baking at 180°C for 15–20 minutes until golden.
  6. Blanch cavolo nero in salted boiling water for 3–4 minutes. Drain and dress with olive oil and a pinch of salt while warm.
  7. In a frying pan, heat 2 tablespoons butter. Add shredded beef and tamarind glaze. Cook gently until glazed and warm. Keep warm.
  8. In another pan, melt remaining butter and brown pear halves cut-side down for 1 minute. Transfer to oven for 10 minutes until tender, then cool and cut into chunks.
  9. In a large bowl, combine cucumber, radishes, spring onions, radicchio, chicory, cavolo nero, parsley, mint, croutons, and pears. Season with sea salt and toss with sumac dressing.
  10. To serve, spoon yoghurt onto each plate. Add a mound of salad, top with glazed short ribs, drizzle with parsley oil, and sprinkle with pistachios.

Notes

  • Replace pears with roasted apples or quince for a sharper flavor.
  • Use kale or Swiss chard instead of cavolo nero if preferred.
  • Toasted almonds or walnuts can be used instead of pistachios.
  • Make components ahead (beef, glaze, parsley oil, dressing) and store separately.
  • Assemble salad just before serving to maintain texture.

Nutrition

Find it online: https://savorymomskitchen.com/winter-fattoush-and-tamarind-glazed-short-rib/