Beef Clod + Brisket + Short Rib Triple Threat Braise

Name: Beef Clod + Brisket + Short Rib Triple Threat Braise
Cuisine: Israel
Ingredients: 1 × 10–12 kg Beef clod (whole shoulder clod); 1 × 8–10 kg Beef brisket (whole); 1 × 10–12 kg Beef short ribs (whole plate); 15 kg (quartered) Potatoes; 25 large (quartered) Onion; 60 cloves Garlic; 20 tbsp Olive oil; 12 tbsp Paprika (sweet); 10 tbsp Cumin (ground); 6 tbsp Turmeric (ground); 12–15 tbsp Salt; to taste Black pepper; 20–25 liters Beef broth

A recipe from Israel.

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Beef Clod + Brisket + Short Rib Triple Threat Braise

Nutrition (per serving)

1080Calories

94 gProtein

72 gCarbs

88 gFat

12 gSugar

2500 mgSalt

Ingredients

1 × 10–12 kg Beef clod (whole shoulder clod)
1 × 8–10 kg Beef brisket (whole)
1 × 10–12 kg Beef short ribs (whole plate)
15 kg (quartered) Potatoes
25 large (quartered) Onion
60 cloves Garlic
20 tbsp Olive oil
12 tbsp Paprika (sweet)
10 tbsp Cumin (ground)
6 tbsp Turmeric (ground)
12–15 tbsp Salt
to taste Black pepper
20–25 liters Beef broth

Method

Day 1–2 (dry brine): Season all three cuts heavily with salt, pepper, paprika, cumin & turmeric. Refrigerate uncovered 24–48 hours.
Day 3 (braise): Brown all meat in batches in massive pots → remove.
Sauté onions & garlic → add spices → cook 5 min.
Divide potatoes & broth → return all meats to pots (may need 3–4 huge pots).
Cover extremely tightly → braise at 130°C (265°F) 14–18 hours until everything shreds.
Day 4 (rest & serve): Rest 90 min → pull/shred all meats → mix with thickened broth and potatoes.
Serve on banquet tables with tahini rivers, amba, pickles, pita towers, and salad stations.