Slow-Braised Beef Short Rib and Brisket Kabsa Recipe
This spectacular kabsa transforms humble beef into something extraordinary, with meat that's been lovingly braised until it surrenders completely, creating those gorgeous sticky bits at the bottom of the pan. The aromatic baharat spices mingle with sweet tomatoes and tangy dried lime, whilst saffron rice soaks up all those incredible flavours.
Ingredients
- For the beef:
- 800g beef short ribs, bone-in and cut into individual ribs
- 600g beef brisket, cut into 5cm chunks
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely diced (about 200g)
- 6 cloves garlic, finely minced
- 2 tablespoons fresh ginger, peeled and grated
- 3 large tomatoes, roughly chopped (about 450g, or use 400g tinned chopped tomatoes)
- 2 tablespoons tomato purée
- 2 tablespoons baharat spice blend (available in Middle Eastern shops, or use a mix of cinnamon, black pepper, coriander, cumin, cloves, cardamom, and nutmeg)
- 3 dried limes, pierced several times with a knife (loomi, available in Middle Eastern shops, or substitute with zest and juice of 2 fresh limes)
- 2 bay leaves
- 1 cinnamon stick
- 4 cardamom pods, lightly crushed
- 1 litre hot beef stock, or water
- Sea salt and freshly ground black pepper
- For the saffron rice:
- 400g basmati rice, rinsed until water runs clear
- Generous pinch of saffron threads (about ½ teaspoon)
- 2 tablespoons warm water
- 2 tablespoons extra virgin olive oil
- 1 small onion, thinly sliced
- 600ml reserved beef cooking liquid, topped up with water if needed
- 1 teaspoon sea salt
- For the sharp chopped salad:
- 2 large cucumbers, deseeded and finely diced
- 3 ripe tomatoes, deseeded and finely diced
- 1 small red onion, very finely diced
- Handful of fresh coriander, roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar, or white wine vinegar
- Juice of ½ lemon
- Sea salt and freshly ground black pepper
- Optional garnishes:
- 50g toasted slivered almonds
- 50g sultanas, plumped in warm water for 10 minutes
- Fresh coriander leaves
Directions
Step 1
Season the beef short ribs and brisket chunks generously with sea salt and black pepper on all sides, this is crucial for building deep flavour from the start. Heat a large, heavy-bottomed casserole dish or Dutch oven over medium-high heat, add 1 tablespoon of olive oil, and wait until it's shimmering and almost smoking. Working in batches to avoid overcrowding (which would steam rather than sear the meat), brown the beef pieces on all sides until they're deeply caramelised and mahogany brown, about 3-4 minutes per side. Don't rush this step, those gorgeous brown bits stuck to the bottom of the pan are pure flavour gold that'll make your sauce incredible. Transfer the browned meat to a plate and set aside.
Step 2
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pan, there's no need to clean it as all those sticky bits are flavour. Add the diced onion and cook for 5-6 minutes, stirring occasionally and scraping up all those beautiful browned bits from the bottom of the pan, until the onion is soft and translucent. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until they smell absolutely incredible and fragrant. If the pan looks dry or anything starts to catch, add a splash of water and keep stirring.
Step 3
Add the chopped tomatoes and tomato purée, stirring everything together and letting it cook down for 3-4 minutes until the tomatoes start to break down and release their juices. Sprinkle in the baharat spice blend and stir for about 1 minute until it becomes beautifully fragrant, this toasting of the spices in the tomato base is where the magic happens. The mixture should look thick and paste-like, coating the back of your spoon with a rich, deep red colour.
Step 4
Return all the browned beef pieces to the pan along with any resting juices from the plate, then nestle in the pierced dried limes, bay leaves, cinnamon stick, and crushed cardamom pods amongst the meat. Pour in the hot stock, it should just about cover the meat, if it doesn't quite reach, top up with a bit more hot water. Bring everything to a gentle bubble, then immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and let it braise slowly for 2½ to 3 hours. You want the gentlest of simmers, just a few lazy bubbles breaking the surface, check after 30 minutes and adjust the heat if needed.
Step 5
Whilst the beef is in its final hour of braising, prepare your saffron infusion by crushing the saffron threads between your fingers into a small bowl, then add the 2 tablespoons of warm water and set aside to steep, it'll turn a gorgeous golden colour. About 45 minutes before you're ready to serve, check your beef, it should be so tender it's practically falling off the bone and the sauce should be rich and reduced. Carefully transfer the meat to a plate, cover loosely with foil to keep warm, then strain the cooking liquid through a fine-mesh sieve into a jug, you need 600ml for the rice so top up with water if necessary. Skim off any excess fat from the surface with a spoon if you like, though a little adds wonderful flavour.
Step 6
To make the saffron rice, heat the 2 tablespoons of olive oil in a large, wide pan with a tight-fitting lid over medium heat. Add the sliced onion and cook gently for 4-5 minutes until soft and just beginning to turn golden at the edges, don't let it brown too much. Add the rinsed and drained rice, stirring it through the onions for 1-2 minutes until each grain is coated in the fragrant oil and starts to look slightly translucent. Pour in the 600ml of reserved beef cooking liquid, add the salt and the saffron along with its soaking water, then give everything a gentle stir to distribute the saffron evenly.
Step 7
Bring the rice to a vigorous boil over high heat, let it bubble away uncovered for 2-3 minutes until you can see little crater-like holes forming on the surface and most of the liquid has been absorbed. Reduce the heat to the absolute lowest setting, cover tightly with the lid (you can place a clean tea towel under the lid to catch steam if you like), and cook undisturbed for 15 minutes. After 15 minutes, turn off the heat completely but leave the lid on and let the rice steam in its own heat for another 10 minutes, this final steaming is crucial for achieving perfectly fluffy, separate grains. Resist the temptation to peek, every time you lift that lid, you lose precious steam.
Step 8
Whilst the rice is steaming, make your sharp chopped salad by combining the diced cucumbers, tomatoes, and red onion in a bowl with the chopped coriander. Drizzle over the olive oil, vinegar, and lemon juice, season generously with salt and pepper, then toss everything together until well combined. The acidity and freshness of this salad is absolutely essential for cutting through the rich, spiced beef, taste and adjust the seasoning if needed. When you're ready to serve, fluff the saffron rice gently with a fork, spread it across a large serving platter, arrange the tender beef pieces on top, and scatter over the toasted almonds, plumped sultanas, and fresh coriander if using. Serve the sharp salad alongside in a separate bowl, and don't be shy about drizzling some of that gorgeous cooking liquid over everything for extra moisture and flavour.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Beef
The Prophet ﷺ commanded a cow to be slaughtered and then distributed its flesh.
Cucumbers
O Moses! We cannot endure the same meal every day. So just call upon your Lord on our behalf, He will bring forth for us some of what the earth produces of herbs, cucumbers, garlic, lentils, and onions.
Garlic
The Messenger of Allah ﷺ was staying with Abu Ayyub. When he ate some food, he would send what was left to him. So one day he sent him some food but the Prophet ﷺ did not eat from it. So Abu Ayyub went to the Prophet ﷺ and mentioned that to him. The Prophet ﷺ said: 'It contained garlic.' So he said: 'O Messenger of Allah! Is it unlawful?' He said: 'No, I dislike it because of its odour.'
Ginger
And they will be given to drink a cup of wine whose mixture is of ginger, from a fountain within Paradise named Salsabil.
Onions
The Messenger of Allah ﷺ said: 'Whoever eats from these - the first time, he said garlic, then he said - garlic, onion, and leek, then let him not approach our Masjid.'
Olives
And He is the One Who sends down rain from the sky—causing all kinds of plants to grow—producing green stalks from which We bring forth clustered grain. And from palm trees come clusters of dates hanging within reach. There are also gardens of grapevines, olives, and pomegranates, similar in shape but dissimilar in taste. Look at their fruit as it yields and ripens! Indeed, in these are signs for people who believe.
Olive Oil
Season your food with olive oil and anoint yourselves with it, for it comes from a blessed tree.
Vinegar
What an excellent condiment vinegar is.
Water
Gabriel washed my heart with Zamzam water in a golden basin.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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