Israeli Beef Soup

1. 1

   1. Make spice mix: Add tumeric, cumin and pepper to a jar and shake thoroughly.

2. 2

   2. In a large bowl, combine short ribs, 1 tbsp olive oil, 2 tbsp spice mix and salt, mixing well. Transfer to a plate, cover loosely and refrigerate at least 1 hour or overnight.

3. 3

   3. Heat 1 tbsp olive oil in a lidded large pot over medium high heat until shimmering. Cook short ribs, turning occasionally, until browned all over, about 5 minutes. Transfer meat to a plate.

4. 4

   4. Decrease heat to medium low and add onions, garlic and 2 tbsp spice mix. Cook, stirring frequently, until onions have softened but not browned, about 10 minutes. Add tomatoes and cook 5 minutes more. Add short ribs chicken stock and cilantro and parsley sprigs. Bring to a simmer and cook covered 2 hours. Add potatoes and carrots (if desired), and continue cooking until tender, about 20 - 30 minutes.

* Per serving · 4 servings · Values may vary.