Wednesday, November 27, 2013

Recipe: Algerian Beef Casserole

This is so delicious! The beef becomes so tender with the slow cooking process. When I was shopping for the ingredients of this dish, I was just going to get like normal diced casserole or braising beef- but they didn't have any normal beef- they only had posh Hereford casserole beef, or I noticed they had a rolled brisket. It would have been either £8 for 700g of diced beef, or basically £7.30 for an over 900g beef brisket- I just decided I would buy the brisket dice it up and give it a go in this recipe and it really worked! I'm definitely going to buy bigger cuts and dice em' up in the future.

Algerian Beef Casserole (serves 5)
900g rolled beef brisket, diced
1 tbsp minced ginger
2 tbsp z’atar (a middle eastern spice blend of sesame, cumin, thyme and oregano)
Squeeze of lemon juice
½ tsp turmeric
¼ tsp garlic powder
¼ tsp Worcestershire sauce
¼ tsp smoked paprika
¼ tsp oregano
Salt and pepper

30g margarine
1 tbsp extra virgin olive oil
1 red onion, diced
6 carrots, peeled and sliced thickly
1 litre chicken stock
20g cinnamon syrup (or use ¼ tsp ground cinnamon)
40g sultanas
1 tin chickpeas, drained and rinsed
1 tin chopped tomatoes
1 tbsp plain flour, mixed with a little water.
Salt and pepper to taste

1. In a mixing bowl, mix together all the spices and beef, rubbing the marinade into the meat, and set aside for at least 1 hour (or preferably overnight).
2. In a large saucepan fry the red onion in the butter and olive oil for 5 minutes. Add the marinated beef and fry for a further 5 minutes. Add all the other ingredients (except the flour) and cook on a medium heat, stirring occasionally for 1 hour.
3. Add the flour, and cook for a further 45 minutes, stirring often. Season to taste and serve!

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