Short Rib Mujadara
"Do like chef Alon Shaya: Braise short ribs low and slow and pile over mujadara, making a fragrant Middle Eastern pilaf rich with flavor...."
INGREDIENTS
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For the Short Ribs:
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5 pounds boneless short ribs, trimmed
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1 3/4 teaspoons kosher salt, plus more to taste
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2 tablespoons canola oil, divided
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4 1/2 cups water, divided
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1 large yellow onion, cut into large wedges
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1 large carrot, peeled and cut into 1-inch pieces
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1/2 head fennel, cut into large wedges
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5 garlic cloves, peeled and halved
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1 teaspoon ground cinnamon
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1 teaspoon ground allspice
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1 teaspoon fennel seed
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1/2 teaspoon ground cardamom
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1 tablespoon orange zest ( 1/2 orange)
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For the Caramelized Onions:
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3 tablespoons canola oil
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3 tablespoons rendered short rib fat
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5 cups thinly sliced yellow onion (2 large yellow onions)
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Kosher salt, to taste
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Mujadara
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1 cup green lentils, rinsed
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4 3/4 cups water, divided
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1/3 cup freshly squeezed orange juice (2 oranges)
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1 tablespoon orange zest ( 1/2 orange)
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1 whole star anise
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1 cinnamon stick
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1 bay leaf
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Pinch ground cardamom
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Pinch ground allspice
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1/2 teaspoon kosher salt, plus more to taste
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1 cup long-grain white rice, washed and rinsed
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1 1/2 cups cooked black-eyed peas, rinsed (one 15 1/2-ounce can)
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1/4 cup thinly sliced scallions
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1/4 cup roughly chopped parsley
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1/4 cup roughly chopped cilantro
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