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.
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IngredientsBeef
Gremolata
To serve
|
Method |
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 |
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.