There is something sublime about slow cooked beef - it tastes so rich and is full of flavour. This recipe is no exception with it's intense spices, herbs and citrus notes. I've adapted the recipe from the wonderful Neil Perry who's recipes I cannot seem to get enough of.
As always I recommend using biodynamic or organic beef to limit exposure to toxins stored in the fats of livestock.
Also this recipe is not exact - you can play with the flavours to have fun while cooking - just add and subtract according to your own palate and what's spices you have on hand in the cupboard.
- 1.5kg oyster blade, diced into large chunks
- 1 tbs extra virgin olive oil
- 1 x 400g tinned whole tomatoes (or 1 x jar of BioNature organic tomatoes which we love at Westside!).
- 1/2 bunch of coriander
- 1/2 bunch of flat leaf parsley
- 1 purple (Spanish) onion, roughly chopped
- 3 cloves of garlic
- 1 tbs of ground turmeric
- 1 tbs extra vigin olive oil
- 1 tbs garam masala
- 1 tsp smokey paprika
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tbs whole coriander seeds
- Juice and rind from 1 orange
- 1 tsp of chilli flakes (optional)
- Add all the chermoula ingredients to a food processor or blender and process until smooth.
- Marinate the beef in a large bowl covered in the chermoula for about an hour. Leaving it on the bench top covered during this time to allow the flavours to infuse.
- Preheat the oven to 170C.
- Place your dutch oven or large casserole dish brown on a medium heat on the stove top. Add olive oil and heat until shimmering. Add the beef (retain the remaining chermoula liquid in the bowl) and brown the meat until sealed on all sides (this retains the flavour).
- Add the tinned or jarred tomatoes to the remaining chermoula liquid in the bowl. Stir and then add this sauce to the beef. Mix well.
- Place the dish, covered, in the oven and cook for 2-2.5 hours. Check the dish once or twice to make sure that liquid hasn't cooked off and to stir the beef to prevent from sticking to the bottom.
- Serve this meal with brown rice or quinoa. Sprinkle the dish with chopped parsley or coriander before serving.