Spiced Beef with Pickled Cauliflower
The Perfect Beef Dinner Served with Vegetables
2 hrs 30 mins
Warm up with beautifully spiced beef accompanied by crunchy pickled cauliflower.
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500g, cut into 3cm cubes quality mark beef blade
3 tbsp white flour
3 tbsp vegetable oil
1 finely sliced onion
2 finely chopped garlic cloves
5cm piece, finely chopped fresh ginger
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
400g canned tomatoes
2 cups beef stock
1 cup coconut milk
1/2 cup lentils
4 large chopped cauliflower
1/2 tsp sea salt
A pinch of cayenne pepper
A pinch of white sugar
1 deseeded and finely chopped green chilli
2-3 tbsp, chopped coriander
2 tbsp lemon juice
2 tsp apple cider vinegar
1 tbsp olive oil
1/2 tsp brown mustard seeds
To Make Beef
To Pickle Cauliflower
Preheat the oven to 160°C
Dust the beef with the flour, shaking off excess.
Heat 2 tablespoons oil in a large frying pan over medium-high heat.
Place in the beef, in batches and brown on both sides.
Transfer to a casserole dish as you go.
Turn the heat to low, add the remaining oil and place in the onion.
Cook until the onion is soft, about 5-7 minutes.
Add the garlic and ginger and cook for a further 1 minute.
Add the curry powder, cumin and coriander and cook for 30 seconds until aromatic.
Add the tomatoes, 1½ cups beef stock, coconut milk and lentils.
Pour over the beef, cover and place in the oven to cook for 2 hours, then remove from the oven, check seasoning and add extra stock, if needed.
Cook for a further 30 minutes until the beef is tender.
Nutrition Information per Serving (681g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)