Mediterranean Beef with Gremolata
Tender Beef Recipe with Israeli Couscous
2 hrs 30 mins
This Mediterranean-inspired dish is sweet sophistication, with the meltingly tender beef paired beautifully with the sweet flavours of the dry fruit and cinnamon. Serve with Israeli couscous and let the compliments roll in.
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600g, cut into 5cm pieces Quality Mark cross-cut blade
1, finely chopped onion
1, crushed garlic clove
1 tsp ground coriander
1 tbsp white flour
1 cup beef stock
1 cup water
1 cinnamon stick
2 garlic cloves
1, zest from one lemon lemon zest
2 tbsp, finely chopped flat-leaf parsley
2 tbsp, finely chopped fresh mint
spinach leaves, blanched
To Make Casserole
To Make Gremolata
Slow Cooker Option
Preheat the oven to 170°C.
Heat a large frying pan over medium-high heat.
Rub the beef with a little oil and brown off on both sides in batches.
Transfer to a casserole dish as you go.
Reduce the heat to low and add another dash of oil.
Add the onion and cook until soft, about 5 minutes.
Add the garlic and coriander and cook for a further 30 seconds until aromatic.
Stir in the flour, then pour in the stock and water and bring up to the boil.
Add the cinnamon stick, then pour over the beef.
Cover and place in the oven to cook for 2 hours.
Remove beef casserole from the oven, taste for seasoning and add the apricots and prunes.
Return to the oven for a further 30 minutes.
Nutrition Information per Serving (469g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)