This meal is a twist on the classic soor and maraq recipe. It's a fairly simple meal that will impress everyone from your hooyo to your friends into thinking that you regularly make restaurant quality meals. Soor is a childhood favorite to many Somalis. It is an instantly comforting food. Food for the soul, really. We love this recipe because it can be eaten anytime of the year. The hearty beef short ribs will delight you on any winter night, while the bright garlic flavor of the stewed collard greens make this a flavorful summer lunch option. While we're big fans of the stew that is usually served with soor, we wanted to add a lighter and greener option since the short ribs are so hearty. These collard greens are freshly picked from our garden, but store bought is also great. You'll need to start by cooking the short ribs first because they take several hours. In terms of the soor, some folks like it chunky but we prefer the silkiness of creamy soor. Adjust the soor to your preferred consistency.
For the Beef Short Ribs
1 pound beef short ribs
1 decent sized chunk of ginger root/fresh ginger
6 peeled garlic cloves
Half a cup of Soy Sauce
A quarter of a large onion
Half a cup of Chili-Garlic Sauce (We prefer the Tuong Ot Toi vietnamese brand)
A quarter of a cup of olive oil
A little sea salt
A little pepper
Ingredients for Stewed Collard Greens
Half a bunch of Collard Greens (Optional: Sub for Spinach if you'd like)
6 cloves of peeled garlic
A little olive oil
Half a lemon
A quarter of a medium onion
1 teaspoon of sea salt
1 beef or chicken bouillon cube
1 teaspoon cumin
1 teaspoon red pepper flakes
A sprinkling of black pepper
Ingredients for Soor
1 cup white corn flour
1 cup water
1.5 cups milk
Some sea salt
3 ounces butter
Cooking the Short Ribs:
1. Start by peeling the garlic. Once peeled, crush the garlic in mortar and pestle.
2. Next, cut off and remove the tough outer skin of the ginger root. Once you've done that, slice the ginger root into relatively thin slices. Add it in with the garlic and crush with mortar and pestle.
3. Take your 1 pound of short ribs and rinse them in lukewarm water. Then, pat dry with a paper towel. Generously salt and pepper both sides of each piece of meat. Let the meat rest on a plate.
4. On a cutting board, peel and dice the onion. Take out a pot and pour in the quarter cup of olive oil. Once oil heats up, add in the diced onion and cook until translucent.
5. Take your beef short ribs and throw them into the pot. Sear the meat on high heat for 1 minute. After one minute, flip over and sear the other side.
6. Once both sides are seared, turn of the stove and let the meat rest.
7. In a bowl, combine half a cup chili garlic sauce, half a cup of soy sauce, the crushed garlic, and the crushed ginger. Mix until all ingredients are combined.
8. Pour this sauce mixture directly over the seared meat. Add in 3 to 4 cups of water.
9. Turn the stove back on, and let the meat cook covered on medium-high heat for the next 2.5 hours.
10. Stir the meat every so often and add water as needed. After 2.5 hours, the meat should be incredibly tender. Put on a plate and either eat as is or tear the meat with a fork and remove the fatty pieces and eat the rest.
Note: You can also cook this in a crock-pot if you'd like. It can be cooked on high for 6 hours or low for 8 hours. After I cook in a crock pot, I like to put the meat in the oven for 10 minutes so that it crisps up a little.
Cooking the Stewed Collard Greens:
1. On a cutting board, dice up a quarter of a medium sized onion.
2. Peel garlic and crush the garlic cloves in a mortar and pestle.
3. Heat up olive oil in a saucepan over medium heat. Add in onions and cook until translucent.
4. Once the onions are starting to brown a little, stir in the crushed garlic and let it lightly caramelize.
5. As garlic and onions are cooking, turn back to your cutting board and dice up the tomatoes and throw them into the saucepan.
6. As tomatoes are cooking, slice the collard greens into tiny ribbon pieces, starting from the top. Make sure to remove the bottom stems.
7. Add the bouillon cube into the garlic-onion-tomato mixture and allow it to dissolve.
8. Rinse the cut-up collard greens and throw it into the saucepan once the tomatoes have broken down a little.
9. Stir the collard greens around in the pot until the leaves fully shrink.
10. Add in sea salt and pepper as you'd prefer. Then add in cumin and red pepper flakes.
11. Add in one and a half cups of water and let collard greens simmer over medium heat until tender. Add more water as needed.
12. After the collard greens have cooked, and the leaves have grown darker, squeeze a little lemon juice over them as needed in order to brighten the flavor. There should be some liquid left in the pan with the collard greens.
Cooking the Soor:
1. In a pot, warm up one cup water and 1.5 cups of milk.
2. As the liquids warm, throw in the 3 ounces of butter.
3. Once butter has melted in the warm milk and water mixture, turn the heat on low and start adding in the corn flour while also mixing the liquid with a whisk.
4. Once the corn flour/soor is all in the pot, turn up the heat to medium and continue to stir so as to make sure no chunks of corn flour develop.
5. Once you see the corn flour/soor thickening up, add in as much sea salt as desired.
6. Continue to stir the corn flour/soor until the consistency is that of grits. Once preferred consistency is achieved, turn off the stove.
1. Immediately spoon the soor onto a plate or bowl. Spoon the collard greens and its stew liquid over the soor.
2. Once a good majority of the soor is covered in the collard green stew, place the meat on top (either shredded or whole chunks of meat are fine).
3. Enjoy with hot sauce, salad, and your loved ones.