Yemeni Beef Ragout
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 25 mins |
| Total Time | 2 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g beef, from the topside
- 3 onion (s)
- 3 clove (s) garlic
- 2 tablespoon olive oil
- salt
- 1 tablespoon tomato paste
- 250 ml water
- 3 carrot (s)
- 1 red pepper (s)
- 250 g tomato (s)
- 0.5 ½ aubergine (s)
- 5 mushrooms, brown
- 5 teaspoons peppercorns
- 3 teaspoons cumin, seeds
- 1 teaspoon cardamom pod (s)
- 1 teaspoon allspice, grains
- 1 teaspoon saffron, or alternatively turmeric
Print Recipe
Pin Recipe Instructions
- Rinse the meat with cold water, pat dry, cut into approx. 3 1/2 cm cubes and mix with the spices previously crushed in a mortar. Peel the onions and garlic, dice the onions and roughly chop the garlic.
- Preheat the oven to 180 degrees (convection 160 degrees).
- Heat the oil in a roasting pan. Sear the meat in portions over medium heat, remove and season with salt. Fry the onions and garlic until translucent. Add tomato paste and roast until dark while stirring. Put the meat back into the roaster, pour in 1/4 l water. Cover the roaster in the middle of the oven, braise the meat for approx. 1 hour 10 minutes until soft.
- In the meantime, wash the vegetables, peel the carrots and cut them into large pieces. Add the vegetables to the meat and reduce a little. Salt and pepper if necessary.
- If you like, you can serve Turkish cream yoghurt with salt and pressed garlic and fresh Arabic bread.
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