Baharat Beef with Olives
This is a winter family favourite we’ve been making for years. Baharat, also known as Lebanese 7-spice, is a mild, perfectly balanced blend with paprika, pepper, cumin, cassia, cloves, coriander, cardamom and nutmeg. This is perfect for a slow-cooker, and also freezes well. Serve with sweet potato mash or couscous.
- 1 tbsp olive oil, or lard
- 1 red onion, finely sliced
- 5 cloves garlic, crushed
- 2 carrots, peeled and cut into 5cm pieces
- 2 tbsp Herbie’s Baharat Spice Blend
- 1.5kg beef shin, cut into roughly 7cm cubes
- 500ml (2 cups) beef stock
- 1 400ml tins of crushed tomatoes
- 1/2 cup pitted kalamata olives
- 1 tsp sea salt
- chopped parsley and pine nuts, to serve
- Heat oven to 120C.
- In a large cast iron casserole pan, saute onions in oil over low heat until softened; add garlic and carrots for two minutes before stirring in 1 tbsp of Baharat spice. Set aside.
- Heat a large frying pan and toss beef in remaining Baharat spice and brown for 2 minutes each side before adding to the casserole.
- Use stock to deglaze the frying pan then add to pot with crushed tomatoes, olives and salt.
- Stir to combine and bring to a simmer; place a lid on the pot and put in the oven for 3-4 hours until meat is falling apart.