- 1/2 cup vegetable oil
- 2 large bunches Swiss chard, leaves stemmed and coarsely chopped
- 2 lbs Mock Boneless Short Ribs cut into 2″ chunks (can also use Chuck Pot Roast or Flanken)
- 2 large onions, sliced
- 3 medium yukon gold potatoes, peeled and cut into chunks
- 3 garlic cloves, crushed
- 1/2 cup chopped fresh cilantro
- 1 jalapeno chile, halved, cored and seeded
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 tablespoon sweet paprika
- 1 teaspoon sugar
- 1 tablespoon kosher salt, plus more as needed
- 4 cups chicken broth
- 2 cups dried white beans, soaked in cold water overnight and drained
Preheat oven to 350F.
Cook the chard
Heat the vegetable oil in a large skillet over low heat. Add the chard leaves and cook, stirring occasionally, until they turn very soft and almost black, about 20 minutes. set aside.
Season the beef and start braise
Combine the beef, onions, potatoes, garlic, cilantro, jalapeno, cumin, turmeric, paprika, sugar, salt and the cooked chard with any remaining oil in a large bowl. Toss to make sure everything is evenly mixed. Transfer to a Dutch oven or large heavy ovenproof pot and pour in the stock. Cover and bake for 2 1/2 hours.
Add beans and finish
Remove the pot from the oven, add the beans, stir gently, cover, and bake for another 1 1/12 to 2 hours, until the beans are completely soft, the sauce is thick and fragrant, and the meat is fork tender. Toward the end of the cooking time, taste and adjust the seasoning.
