Braised Pastrami-Style Short Ribs

Ingredients:

• 2 tablespoons coriander seeds
• 2 tablespoons black peppercorns
• 3 tablespoons of vegetable oil
• 1.8 kg beef short ribs with bones, cut into individual ribs
• 1 large onion, diced
• Half a small head of cabbage (about 350 g), cut into 7 cm pieces.
• 0.5 cups ketchup
• 4 cups chicken broth or water
• 0.5 cup thinly sliced ​​pickled cucumbers + 1 tbsp brine

Preparation:

1. Place the coriander seeds and peppercorns in a spice grinder and grind until there are no whole seeds. Combine the spices in a small bowl with 1 tablespoon of salt.
2. Heat a large heavy-bottomed pot or kazan over medium-high heat and add vegetable oil. Sprinkle the ribs with salt and place them in the pot. Cook, turning, until browned on all sides, 8-10 minutes. Transfer to a large bowl.
3. Preheat oven to 175°C.
4. Reduce heat to medium and cook the onion until lightly browned around the edges, about 4 minutes. Add the cabbage and cook, stirring occasionally, until wilted, 2-3 minutes. Stir in the ketchup, spice mix, and 3 3/4 cups chicken broth.
5. Place the pickles and brine in a blender, add the remaining 1/4 cup chicken broth, and blend until smooth. Return the meat to the pot, pour in the pickle sauce, and bring to a simmer. Cover and bake in the oven until the meat is tender, about 3 hours. Check the liquid level after about 1.5 hours and add 1/2 cup water if necessary.
6. Remove bones and skim fat from the surface of the sauce before serving.