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Beef With Beetroot & Orange

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Equipment

Ingredients

  • 2 tablespoons smen or ghee
  • 4 garlic cloves finely chopped
  • 1 onion finely chopped
  • 25 g fresh root ginger peeled and finely chopped
  • 1 red chilli deseeded and finely chopped
  • 2 teaspoons coriander seeds
  • 2 cinnamon sticks
  • 4 beetroot peeled and quartered
  • 500 g lean beef cut into bite-size chunks
  • 1 orange cut into thin segments with the skin on
  • 1 tablespoon honey
  • 1 tablespoon orange flower water
  • sea salt and black pepper
  • small bunch of flat leaf parsley finely chopped, to garnish

Instructions

  • Melt the smen or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the garlic, onion, ginger and chilli and cook for 3 minutes until just beginning to colour.
  • Stir in the coriander seeds, cinnamon sticks and beetroot and cook for a further 3 minutes.
  • Stir in the beef and pour in enough water to almost cover the meat and beetroot.
  • Bring to the boil, then reduce the heat, cover and simmer for 1–1½ hours until the meat is very tender.
  • Add the orange segments, honey and orange flower water and season with salt and pepper.
  • Re-cover and simmer for a further 15 minutes.
  • Season to taste and garnish with the flat leaf parsley.
  • Serve hot with couscous or fresh crusty bread, if liked.

Notes / Tips / Wine Advice:

For beef with orange & ginger,

melt the smen or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, add the garlic and onion with 50 g fresh root ginger, peeled and finely chopped, and 1½ teaspoons finely chopped dried red chilli and sauté for 3 minutes to let the flavours mingle. Omit the coriander seeds, cinnamon sticks and beetroot, toss in the beef chunks and continue to cook as for Beef with beetroot & orange.
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Course Beef
Cuisine Arabic / Moroccan