Spiced Short Rib “Tagine” | Recipes | Lee Kum Kee Food Professional USA

Ingredients

• 2 oz. grapeseed oil
• 4 bone-in short ribs
• 10 oz. onion, 1-in dice
• 5 oz. carrots, 1-in dice
• 5 oz. celery, 1-in dice
• 3 Tbsp. ras el hanout
• 2 cinnamon stick
• 2 Tbsp. tomato paste
• 3 Tbsp. finely sliced garlic
• 2 cups red wine
• 2 cups beef stock
• 1 cup Lee Kum Kee Black Pepper Sauce
• 2 bay leaves
• ½ cup julienned dried apricots
• ½ cup dried currants
• 1 ½ cups chicken stock
• 1 ¼ cups Moroccan couscous
• ¼ tsp. ground sumac
• 1 Tbsp. slivered almonds, toasted
• toasted sesame seeds, as needed
• fresh herbs (fresh cilantro, dill, mint, parsley leaves), as needed
• extra-virgin olive oil, as needed
• salt, as needed
• ¼ cup red chili flakes
• 1 shallot, thinly sliced
• 10 garlic cloves, thinly sliced
• 1 cinnamon stick
• 4 star anise pods
• 1 tsp. sugar
• 1 ½ cups grapeseed oil
• ¼ cup harissa dry spice
• 1 Tbsp. Lee Kum Kee Peppercorn Chili Oil