140 MIN

Beef Mandi

Name: Beef Mandi
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 2.6 lb beef shin (cut into large pieces, bone out); 1.8 lb basmati rice (rinsed until the water runs clear, then soaked); 1 1/4 quarts beef stock (a gluten-free variety, or homemade); 2 onions (medium, thinly sliced); 5 clove garlic (chopped); 2 green chilies (slit lengthways); 1 tomato (small, chopped); 3 tbsp vegetable oil; 1 1/2 tsp ground turmeric; 1/2 tsp ground cardamom; 1/2 tsp ground cloves; 1 tsp ground cumin; 1 tsp ground coriander; 1 cinnamon stick; 3 bay leaves (dried); 3/4 tbsp sea salt; 1 tsp black pepper

Beef braised long and slow, then rice cooked in its broth and steamed under the meat.

gluten-freedairy-freehigh-proteinbeefriceslow-cook

Ingredients

2.6 lbbeef shin, cut into large pieces, bone out
1.8 lbbasmati rice, rinsed until the water runs clear, then soaked
1 1/4 quartsbeef stock, a gluten-free variety, or homemade
2onions, medium, thinly sliced
5 clovegarlic, chopped
2green chilies, slit lengthways
1tomato, small, chopped
3 tbspvegetable oil
1 1/2 tspground turmeric
1/2 tspground cardamom
1/2 tspground cloves
1 tspground cumin
1 tspground coriander
1cinnamon stick
3bay leaves, dried
3/4 tbspsea salt
1 tspblack pepper

Method

1
Rinse the basmati until the water runs clear and leave it under cold water for at least half an hour. Pat the beef dry, and rub it with a little of the salt and turmeric.
2
Heat the oil in a large heavy pot over medium heat and cook the sliced onions until light golden and beginning to soften at the edges.
3
Add the garlic, green chilies and tomato and cook until softened, then stir in the remaining turmeric with the cardamom, cloves, cumin, coriander, cinnamon stick and bay leaves and fry for a minute until fragrant.
4
Turn the beef through the spices until well coated, pour in the stock, add the rest of the salt and the pepper, cover, and simmer on the lowest heat until the meat pulls apart under a fork.
5
Lift the beef out and keep it warm. Strain the broth and measure it — you want about one and a half times the volume of the drained rice, topped up with water if you are short. Bring it back to the boil, stir the rice in, cover and cook on the lowest heat until the liquid has gone.
6
Set the beef over the rice, put the lid back on and leave it on the lowest possible heat so the two settle into each other.
7
Optional: sit a small piece of glowing charcoal on a scrap of foil in the middle of the pot, spoon a teaspoon of oil onto the coal, and clamp the lid on immediately. Leave it for five minutes, then take the coal and foil out.
8
Take the lid off, fork the rice through gently to separate the grains, and serve with the beef pulled into pieces over the top.

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