In this dish, tender, melt-in-the-mouth beef sits in a harissa
flavoured broth to make a satisfying spring meal – light and
refreshing, but with warmth to ward off the chill that is still in the air here in Hawke’s Bay.
Harissa Braised Beef with Preserved Lemon
I used shin beef, but any stewing or casseroling meat can be used, blade, flank or chuck, are also good options.
500g stewing beef, cut into 2.5cm pieces
1 medium onion, chopped
3 tbsp Orcona harissa paste
2 tbsp diced preserved lemon
1 clove garlic, chopped
2 tsp ground cumin
2 tsp ground coriander
3 cups beef stock
¼ cup chopped fresh coriander
sea salt and freshly ground black pepper
1 Preheat oven to 160°C.
2 Heat a large oven- and flameproof casserole dish over a high heat. Add a little oil, swirl to cover base of dish and brown meat in batches. As meat browns remove and set aside.
3 Reduce heat to medium, add onion, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens. Add harissa, preserved lemon, garlic, cumin and ground coriander and cook,
stirring, for 1-2 minutes longer or until fragrant.
4 Return beef to pan and mix to coat beef with spice mixture. Stir in stock and bring to simmering. Cover, transfer to oven and cook, stirring occasionally, for 2 hours or until beef is tender. Season to taste with salt and freshly ground black pepper. Just prior to
serving, stir in most of the fresh coriander, reserving some for
Happy cooking and eating.
Recipe by Rachel Blackmore
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