Tuesday,21 May, 2019
Current issue | Issue 1442, (9 - 15 May 2019)
Tuesday,21 May, 2019
Issue 1442, (9 - 15 May 2019)

Ahram Weekly

Beef cubes stewed in its broth

Beef cubes stewed in its broth
Beef cubes stewed in its broth

Serves 4-6


1 kg young beef boneless shanks (or) imported baby veal shanks (cubed)

2 onions (quartered)

7-8 garlic cloves (peeled, whole)

8-10 fresh green bay leaves (half quantity if dried)

4-5 cardamom pods

Cinnamon wooden stick (approx. 5 cm length)

2 beef bouillon cubes

2 tiny mastic pods (crushed between 2 tablespoons) - optional

2 tbsp ghee

Salt + pepper + 1/4 tsp grated nutmeg + 7 spices



Pat dry meat pieces; with paper towels.  Place in a medium bowl.  Generously season meat cubes; with pepper, 7-spices and a small pinch of salt.  In a wide saucepan or a wok; slightly heat ghee.  Add meat cubes; in batches, over high heat; to sear from all sides and change colour.  Remove seared batches into a bowl aside.  Do not crowd your pan and do not force removing meat pieces sticking to base.  Leave until they loosen up by themselves.  Add bay leaves, cardamom, cinnamon stick, crushed mastic pods, onion and garlic.  Add grated nutmeg.  Stir until fragrant.  Cover and allow to release its waters; over medium heat.  A few moments later; add a small amount of kettle-boiled water; aiding meat with more waters to stew well; over medium heat.  Always keep covered.  Repeat procedure several times; adding beef bouillon cubes halfway process of cooking.  When meat is completely done with enough broth to serve with; pour into a large serving bowl.  Serve with some fluffed rice, noodles, vermicelli; aside or mixed with your dish, or serve simply alone; with a squeeze of lemon juice.  RAMADAN KAREEM.

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