|
Mediterranean Beef with Gremolata
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.
Prep: 15 mins
Cook: 2 hours 30 mins
Serves 4
Low Fat
Excellent source of iron
Low Sodium
|
IngredientsBeef
Gremolata
To serve
|
Method |
Nutrition Information Per Serving
Serving size: 469g| Energy kJ (kcal) | 1540 (368) |
| Protein (g) | 40.0 |
| Fat (g) | 7.4 |
| Saturated (g) | 2.1 |
| Carbohydrate (g) | 31.2 |
| Sugars (g) | 12.3 |
| Sodium (mg) | 233 |
| Iron (mg) | 7.3 |
| Zinc (mg) | 6.5 |
| Vitamin B12 (ug) | 2.7 |
| Vitamin D (ug) | NA |
| Selenium (ug) | 6.0 |
The iron and zinc from beef are in a form that the body readily absorbs and are key in growth, development and immunity.
- Add 1 x 400g can drained and rinsed chick peas with the dried fruit for added fibre.
- Slow cooker - cut beef into 3cm pieces and brown. Place the beef, onion and garlic in the preheated slow cooker and sprinkle over the coriander and flour. Pour over the stock and 3/4 cup water. Add the cinnamon stick and cook on low for 8-9 hours or on high for 4-41/2 hours. Add apricots and prunes 40 minutes before the end of cooking.
- Watching your salt intake? Opt for a low sodium/reduced salt version of stock.
You may also like these recipes...
Serves: 4-5
Prep:
20 mins
Cook:
2 hours 30 mins
Suitable Cuts: Gravy Beef, Chuck Steak, Beef Shin
Serves: 6-8
Prep:
15 mins
Cook:
1 hour 30 mins
Suitable Cuts: Shoulder Chops, Leg Steaks, Diced Lamb
Serves: 5-6
Prep:
15 mins
Cook:
3 hours
Suitable Cuts: Chuck Steak, Beef or Lamb Mince, Beef Brisket
Comments & Reviews
|
There are: 3 reviews, with an average rating of out of 5
|
|
Excellent. Made this with cross-cut blade on low. Cut the meat into chunks and browned before putting into slow-cooker. Didn't have quill cinnamon so I used ground cinnamon. Cut the prunes and apricots in half to distribute them a little more. Meat was falling-apart tender and aromatic. Delicious eaten with pumpkin.
Raisins would probably be good - will try next time!
Posted by AR 2017-10-06 09:27:56
|
|
Currently cooking this ahead for tomorrow. It smells amazing and a sneak taste confirms it tastes just as good. Looking forward to making and tasting the gremolata. The beef should be even better tomorrow, once the flavours develop.
Posted by Naomi 2017-09-15 19:55:47
|
|
Extremely easy to make, meat was tender and very tasty.
Posted by Coral 2017-06-23 08:22:48
|
|
Delicious! And so warming on a winters evening, thanks B+L :)
Posted by Sally 2017-05-30 13:47:10
|
Please wait
SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL |
BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
|
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.Beef
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.
Gremolata
Finely chop the garlic and place in a small bowl with the lemon zest and herbs. Mix well to combine.
Remove beef casserole from the oven, top with gremolata and serve with couscous and greens.To serve
See tips & tricks for slow cooker recipe.