Cookbook review by Tracey Zabar
This beautiful book is bursting with recipes from foreign-born chefs who bring the cuisines of their homelands to you. A few pages in, the ribs called to me. I am familiar with the use of coffee rubs for meat, but here it is a braising liquid. Try it for a hearty main course on a cold evening. Then start cooking your way through this book for a culinary trip around the world. We are giving away two Zabar's 79th Street Subway mugs and a half pound each of some of Zabar's favorite coffee: Kona Style, Continental Roast, Merry Mint, and Decaf Chocolate Hazelnut.
Enter to win A Place at the Table! Just send us an email at social@zabars.com with the subject "A Place at the Table" and you'll be entered to win. The winner will be selected randomly on 11/14/19 and will be contacted by email. For an extra chance to win, refer a friend. (Note: The A Place at the Table cookbook and Zabar's coffee bundle giveaway can be sent to the 50 United States and DC, age 18+ only.)
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Coffee-Braised Short Ribs
Fariyal Abdullahi
The coffee plant originated in Ethiopia, which remains Africa's top coffee producer. This recipe uses cold brew coffee as a flavorful braising liquid. The ribs can be made up to three days ahead and reheated gently at serving time.
4 boneless or bone-in short ribs, 6 ounces to ½ pound (170 to 225 g) each
Salt and freshly ground pepper
2 tablespoons olive oil
4 celery stalks, cut into large dice
2 carrots, cut into large dice
1 medium yellow onion, cut into large dice
2 tablespoons tomato paste
1 cup (240 ml) pomegranate juice
2 cups (480 ml) beef stock
1 cup (240 ml) cold brew coffee
l whole head garlic, halved crosswise
5 sprigs fresh thyme
3 bay leaves
Polenta or whipped potatoes, for serving
Generously season the ribs with salt and pepper. In a large braising pot or Dutch oven, heat the olive oil over medium-high heat. Add the ribs and cook, turning frequently, until golden brown all over. Transfer the ribs to a plate, but leave the pot on the heat.
Add the celery carrots, and onion and cook, stirring, for 5 to 7 minutes or until golden.
Add the tomato paste and cook for about 2 minutes or until it darkens and starts to smell sweet. Add the pomegranate juice and bring to a boil, scraping up any browned bits from the bottom of the pot. Return the ribs to the pot then add the beef stock, cold brew coffee, garlic, thyme, and bay leaves. Bring to a boil over high heat, then reduce the heat to medium low, cover, and cook for about 1 ½ hours or until the ribs are tender. Serve hot with polenta or whipped potatoes.
Excerpted with permission from Prestel Publishing and the Vilcek Foundation.
Tracey Zabar's Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes is available here.
A delectable collection of innovative chocolate chip recipes by world-renowned chefs, pastry chefs, and bakers
Tracey Zabar's One Sweet Cookie Cookbook is available here.
A delicious collection of cookie recipes from extraordinary chefs, pastry chefs, and bakers. A great gift sure to delight anyone who loves to bake.