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Flavour-filled recipe for Moroccan Beef served with spiced flatbreads
- 500g beef shin
- 3 tablespoons flour
- 2 teaspoons ground cumin
- salt and pepper
- 1 tablespoon sunflower oil
- 1 onion, finely chopped
- 3 tablespoons finely chopped celery
- 3 medium carrots, peeled and cut into 1cm slices
- 1 teaspoon star anise
- 2 tablespoons white wine vinegar
- 1 Knorr beef stock pot
- 500ml water
- 1 tablespoon finely chopped parsley
- small handful of fresh coriander, roughly chopped
- For the flatbreads (makes 6):
- 2 cups plain flour
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine salt
- 1 teaspoon baking powder
- 60g beef suet, minced or shredded
- 210ml warm water
Cut the beef shin into 2-3cm cubes. Combine the flour and cumin with a pinch of salt and a good grinding of black pepper, then toss the beef in this mixture and set aside.
Heat the sunflower oil in a large saucepan over a medium heat. Add the chopped onion, celery and carrots and fry for 2 minutes. Add the star anise pieces and cook for a further minute.
Add the beef to the pan and brown for 3 minutes stirring constantly. Add the white wine vinegar, cover the pot and leave to cook over a low heat for 5 minutes.
Add the Knorr beef stock pot and the water to the pot and mix well. Replace the lid and cook over a gently heat for 1 – 1.5 hours (stirring every 20 minutes or so) until the beef is very tender.
While the beef is cooking you should prepare your flatbreads, see separate instructions below.
Try as best you can to remove the star anise pieces from the beef stew, then stir in the chopped parsley and coriander. Allow to simmer for a further 5 minutes with the lid off.
Season the beef with salt and pepper. Dish onto warmed plates, top with some parsley or coriander leaves and serve with freshly made flatbreads.
To make the flatbreads:
Sift the flour, cumin, salt and baking powder into a bowl and add the suet. Mix everything together.
Add most of the water to the flour and mix to combine. Continue adding water until the dough starts coming together, then tip onto a work surface and knead for 5 minutes until you have a soft dough. Place the dough back in the mixing bowl, cover the bowl with a tea towel and allow to stand for 30 minutes.
Divide the dough in half, then divide each half into 3 equal pieces. Roll each piece into a ball. Dust your work surface with a little flour, then use a rolling pin to roll each ball into a circle about 2-3mm thick.
Heat a dry griddle pan over a medium to high heat. Place the flatbread in the pan and cook for 1.5 minutes. Flip the flatbread over and cook the other side for a further 1.5 minutes or until it starts to char and puff up. Repeat with the other 5 flatbreads.
Recipe from Cupcakes and Couscous