Rosh Hashanah Simanim Stew with Oxtail and Beef Ribs (Braised Head and Tail Meat with Symbolic Vegetables)
Rosh Hashanah Simanim Stew with Oxtail and Beef Ribs (Braised Head and Tail Meat with Symbolic Vegetables)
Ingredients
For the Simanim Stew
- 1 1/2 pounds beef short ribs, bone-in, cut into 2-3 inch pieces
- 2 1/4 pounds oxtail, cut into sections
- 1 cup black-eyed peas, dried, rinsed (no need to soak for this long cook time)
- 2 cups butternut squash, peeled and cubed into 1-inch pieces
- 1 bunch beet greens, roughly chopped
- 8 garlic cloves, peeled
- 5 dates, pitted
- 8 tablespoons date syrup
- 4 tablespoons honey
- 2 teaspoons salt
- 1 teaspoon hot paprika
- 1/2 cup fresh parsley, chopped, plus more for garnish
- 1/2 lemon, juiced
- 1/4 cup olive oil
- 1 1/2 cups water
Instructions
- 1
Preheat your oven to 350°F. Pat dry the beef short ribs and oxtail with paper towels. Prepare all vegetables as specified: cube the butternut squash, roughly chop the beet greens, peel the garlic cloves, pit the dates, and chop the fresh parsley.
⏱️ 15 min•🌡️ 350
- 2
In a large, heavy oven-safe pot or Dutch oven, arrange the beef short ribs and oxtail. Scatter the black-eyed peas, butternut squash, beet greens, whole garlic cloves, and pitted dates evenly around and over the meat.
⏱️ 5 min
- 3
Drizzle the date syrup, honey, and olive oil over the ingredients in the pot. Sprinkle with salt and hot paprika. Pour in the 1 1/2 cups of water. Squeeze the juice from the 1/2 lemon over everything.
⏱️ 5 min
- 4
Cover the pot with a sheet of parchment paper directly on top of the ingredients, then secure with a tight-fitting lid. Place the pot in the preheated oven.
⏱️ 5 min•🌡️ 350
- 5
Bake for 20 minutes at 350°F.
⏱️ 20 min•🌡️ 350
- 6
After 20 minutes, reduce the oven temperature to 325°F. Continue to bake for an additional 3 hours and 10 minutes, or until the meat is fork-tender and falling off the bone.
⏱️ 190 min•🌡️ 325
- 7
Carefully remove the pot from the oven. Discard the parchment paper. Stir in the chopped fresh parsley. Ladle the stew into bowls, ensuring each serving gets a good portion of meat, vegetables, and rich sauce. Serve hot, garnished with additional fresh parsley if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Rosh Hashanah Simanim Stew with Oxtail and Beef Ribs (Braised Head and Tail Meat with Symbolic Vegetables)
Ingredients
For the Simanim Stew
- 1 1/2 pounds beef short ribs, bone-in, cut into 2-3 inch pieces
- 2 1/4 pounds oxtail, cut into sections
- 1 cup black-eyed peas, dried, rinsed (no need to soak for this long cook time)
- 2 cups butternut squash, peeled and cubed into 1-inch pieces
- 1 bunch beet greens, roughly chopped
- 8 garlic cloves, peeled
- 5 dates, pitted
- 8 tablespoons date syrup
- 4 tablespoons honey
- 2 teaspoons salt
- 1 teaspoon hot paprika
- 1/2 cup fresh parsley, chopped, plus more for garnish
- 1/2 lemon, juiced
- 1/4 cup olive oil
- 1 1/2 cups water
Instructions
- 1
Preheat your oven to 350°F. Pat dry the beef short ribs and oxtail with paper towels. Prepare all vegetables as specified: cube the butternut squash, roughly chop the beet greens, peel the garlic cloves, pit the dates, and chop the fresh parsley.
⏱️ 15 min•🌡️ 350 - 2
In a large, heavy oven-safe pot or Dutch oven, arrange the beef short ribs and oxtail. Scatter the black-eyed peas, butternut squash, beet greens, whole garlic cloves, and pitted dates evenly around and over the meat.
⏱️ 5 min - 3
Drizzle the date syrup, honey, and olive oil over the ingredients in the pot. Sprinkle with salt and hot paprika. Pour in the 1 1/2 cups of water. Squeeze the juice from the 1/2 lemon over everything.
⏱️ 5 min - 4
Cover the pot with a sheet of parchment paper directly on top of the ingredients, then secure with a tight-fitting lid. Place the pot in the preheated oven.
⏱️ 5 min•🌡️ 350 - 5
Bake for 20 minutes at 350°F.
⏱️ 20 min•🌡️ 350 - 6
After 20 minutes, reduce the oven temperature to 325°F. Continue to bake for an additional 3 hours and 10 minutes, or until the meat is fork-tender and falling off the bone.
⏱️ 190 min•🌡️ 325 - 7
Carefully remove the pot from the oven. Discard the parchment paper. Stir in the chopped fresh parsley. Ladle the stew into bowls, ensuring each serving gets a good portion of meat, vegetables, and rich sauce. Serve hot, garnished with additional fresh parsley if desired.
⏱️ 5 min