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1
Heat oven to 325 degrees.
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2
Season short ribs or flanken with salt and pepper.
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3
Place a heavy wide pan over medium-high heat.
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4
Add the fat or oil and heat until shimmering.
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5
Add beef and brown well on both sides.
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6
Transfer to a plate.
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7
Add onion, carrots, celery, garlic and ginger to the pan, and stir until the onions begin to brown, about 3 minutes.
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8
Add port and wine, scraping the bottom of the pan with a wooden spoon.
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9
Simmer until reduced by half, about 10 minutes.
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10
In a large Dutch oven or heavy braising pan, combine 2 cups of the prunes, 1 cup almonds, and the mushrooms.
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11
In a piece of cheesecloth, tie up 1/4 cup of the parsley with the thyme, bay leaf, cinnamon, clove, star anise and orange zest, and add to the pot.
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12
Add the meat, the vegetable mixture and enough stock to cover.
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13
Place over high heat to bring to a boil, then transfer to the oven.
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14
Cook, covered, until the meat is falling off the bones, about 2 1/2 hours.
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15
Cool completely in the pan, then refrigerate overnight or until well chilled.
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16
Skim the fat, then transfer beef to a large bowl, discarding any loose bones.
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17
Discard the cheesecloth packet, and transfer remaining broth and vegetables to a food processor.
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18
Puree, then return to a clean pan.
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19
Add meat and remaining 2 cups whole prunes.
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20
Place over medium-low heat, stirring occasionally, until gently reheated.
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21
Garnish with remaining 1/4 cup parsley and 1/4 cup almonds.
