An organized chaos

For the Broth:

• 2 ½ lbs bone-in short ribs trimmed (see note 1)
• 2 ½ lbs bone-in chicken thighs trimmed
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 onions coarsely chopped
• 2 celery ribs coarsely chopped
• 8 cups chicken broth see note 2
• 2 bay leaves

For the Stew:

• 4 cups shredded cabbage from 1 small head
• 28 oz diced tomatoes undrained
• 8 oz rutabaga peeled and cut into ½-inch pieces (1-2 small, see note 3)
• 1 lb russet potatoes peeled and cut into ½-inch pieces (1 large)
• 3 large carrots peeled and sliced ¼-inch thick
• 1 cup frozen peas
• Lemon juice for serving (optional, see note 4)

 

1.

To make the broth, get the meat ready. Using paper towels, pat dry the chicken and short ribs. Add salt and pepper on both sides. Brown the meat. In a large stockpot or Dutch oven, add at least 5 ½ quarts of olive oil and heat it over medium-high heat until it shimmers. After ten minutes or so, add the short ribs and brown them on all sides.

2.

Take out and put aside. After ten minutes or so, add the chicken and brown it on both sides. Take out and put aside. Throw away the chicken skin once it’s cooled.

Aromatics for Cooking:

Heat the rendered fat in the same pot over medium-high heat. Cook the celery and onions for 3 to 5 minutes, or until they are tender.

Create the Broth:

Add the chicken broth and bay leaves, stirring to scrape up any bits of browned food from the pot’s bottom. Put the chicken and short ribs back in the pot. Reduce heat to low after bringing to a boil. Cover and boil for 25 to 30 minutes, or until the chicken reaches 175°F. Shred the chicken after removing it and allowing it to cool. After discarding the bones, shred the meat into small pieces and store it in the refrigerator.

Tenderize Beef:

For 75 to 90 minutes, or until the beef is soft, keep the stock boiling with the short ribs. Let cool after removing the short ribs. Throw away the connective tissue, fat, and bones. Strain the Broth: Remove the particles from the broth by straining it through a fine-mesh strainer. After five minutes of settling, skim off the fat (anticipate one to two cups; see note).

To Prepare the Stew:

Simmer the veggies: To the broth, add the rutabaga, potatoes, carrots, chopped tomatoes with juice, cabbage, and shredded beef. After lowering the heat to medium, simmer the vegetables for 30 to 35 minutes, or until they are soft.

Complete Stew:

Add frozen peas and chicken shreds and stir. Cook until well heated. Adjust the amount of salt and pepper to taste, starting with 1 tsp each. To serve, ladle the stew into dishes and, if preferred, garnish with fresh lemon wedges. Have fun!