Beef With Beetroot & Orange
Equipment
Ingrediënten
- 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
Instructies
- 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.--------------------------------------------------------------------------------------------------
