Israeli Beef Soup

• 6 tbsp ground tumeric
• 1/4 cup ground cumin
• 2 tbsp freshly ground black pepper
• 1 lb boneless short ribs, cut into 2 inch chunks
• 2 tbsp olive oil
• 1 tbs kosher salt
• 1 onion, thinly sliced
• 4 garlic cloves, slivered
• 1 cup canned crushed tomatoes
• 2 quarts chicken stock
• 2 cilantro sprigs
• 2 parsley sprigs
• 12 baby Yukon Gold potatoes

1. 1. Make spice mix: Add tumeric, cumin and pepper to a jar and shake thoroughly.
2. 2. In a large bowl, combine short ribs, 1 tbsp olive oil, 2 tbsp spice mix and salt, mixing well. Transfer to a plate, cover loosely and refrigerate at least 1 hour or overnight.
3. 3. Heat 1 tbsp olive oil in a lidded large pot over medium high heat until shimmering. Cook short ribs, turning occasionally, until browned all over, about 5 minutes. Transfer meat to a plate.
4. 4. Decrease heat to medium low and add onions, garlic and 2 tbsp spice mix. Cook, stirring frequently, until onions have softened but not browned, about 10 minutes. Add tomatoes and cook 5 minutes more. Add short ribs chicken stock and cilantro and parsley sprigs. Bring to a simmer and cook covered 2 hours. Add potatoes and carrots (if desired), and continue cooking until tender, about 20 - 30 minutes.

ground tumeric, ground cumin, ground black pepper, short ribs, olive oil, salt, onion, garlic, tomatoes, chicken stock, cilantro, parsley sprigs, potatoes

Taken from www.epicurious.com/recipes/member/views/israeli-beef-soup-58395752 (may not work)