Total time: 2 hours, 45 minutes
Note: Adapted from Gary Menes, chef-partner of Marché L.A. Menes says you can also make this in a slow cooker. Serve the nigala atop a bowl of steamed white rice.
5 pounds of bone-in beef short ribs
1 large onion, cut in half and sliced lengthwise into 1/4-inch strips
3 large celery stalks, cut crosswise into 1-inch pieces
3 whole cloves garlic
8 whole black peppercorns
1 tablespoon kosher salt
5 Yukon Gold potatoes, peeled and quartered
1/2 head nappa cabbage, sliced into 1/2-inch pieces
Salt and freshly ground pepper to taste
1. Place the short ribs in a large (7-quart) lidded pot or Dutch oven, and cover with cold water. Cover with the lid and bring to a boil over high heat. Reduce to a simmer and cook for 5 minutes.
2. Drain and rinse the short ribs, then rinse out the pot. Return the ribs to the pot and cover with cold water.
3. Add the onions, celery, garlic, peppercorns and kosher salt, cover and bring to a boil over high heat. Reduce the heat and simmer, partially covered, until the meat is fork-tender, about 2 hours.
4. Add the potatoes and continue to cook until the potatoes are tender, about 15 minutes.
5. Stir in the cabbage and bring the stew up to a simmer, then remove from heat. The cabbage will wilt in the heat. Adjust with additional salt and pepper to taste.
Each serving: 719 calories; 63 grams protein; 36 grams carbohydrates; 6 grams fiber; 35 grams fat; 15 grams saturated fat; 176 mg. cholesterol; 3 grams sugar; 712 mg. sodium.Copyright © 2015, Los Angeles Times