Ingredients:

The Soup

• 2 lb boneless beef short ribs, cut into 1–2 inch pieces_
• 6 marrow bones
• 2 Idaho potatoes, diced
• 4 small carrots, diced
• 1 Spanish onion, diced
• 4 celery stalks, diced
• 5 cloves garlic, roughly chopped
• 2 Tbsp Tuscanini tomato paste
• 2 Tbsp Clos Mesorah olive oil
• 2 Tbsp Pinch Three Seasons Blend
• 3–4 Tbsp hawaij (divided)
• ½ cup cooked chickpeas
• 1 tsp fresh rosemary, finely chopped
• 1 Tbsp red wine vinegar
• 4–5 cups water (or light beef/chicken stock)

Bone Marrow Brioche Toast

• 2–3 brioche buns, split
• Reserved beef marrow
• Olive oil, for brushing
• Pinch Three Seasons Blend, to season

Garnish

• Fresh cilantro, chopped
• Fresh lime wedges

Directions

Sear the beef

1. Season the short ribs generously with hawaij.
2. Heat olive oil in a large soup pot over medium-high heat. Add the beef and sear for 7–8 minutes, turning occasionally, until deeply browned on all sides.

Build the base

5. Add potatoes, carrots, onion, celery, garlic, and tomato paste to the pot. Stir well, cover, and cook for 7–8 minutes, allowing the vegetables to sweat and the tomato paste to caramelize slightly.

Simmer the soup

6. Add Three Seasons Blend, rosemary, marrow bones, and enough water to just cover the ingredients (about 4–5 cups).
7. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 1½ hours, or until the beef is tender and the vegetables are soft.

Finish the soup

8. Stir in red wine vinegar and chickpeas. Adjust seasoning with additional hawaij and Three Seasons Blend to taste. Simmer uncovered for 5 more minutes.

Prepare the marrow

9. Remove marrow bones from the soup. Scoop the marrow into a small bowl, mash gently with a fork, and season with a pinch of Three Seasons Blend.

Toast the brioche

10. Brush brioche buns lightly with olive oil. Toast in a 350°F oven for 5–6 minutes, until warm and lightly crisp.
11. Spread seasoned marrow generously over the toasted brioche.

Serve

Ladle soup into bowls. Finish with fresh cilantro and a squeeze of lime. Serve hot with marrow brioche on the side.