Spiced beef with pickled cauliflower
Slow cooked blade steak for winter
Serves
4
Prep Time
40 mins
Cook Time
2 hrs 30 mins
Warm up with beautifully spiced beef accompanied by crunchy pickled cauliflower. Don't knock it till you try it - this will be your new rice replacement! You can always swap the blade for gravy or casserole beef. It will have the same delicious slow cooked result and an equally tasty flavour.
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ShareIngredients
500g Quality Mark beef bladei
cut into 3cm cubes3 Tbsp white flour
3 Tbsp vegetable oil
1 onion
finely sliced2 garlic cloves
finely chopped5cm piece fresh ginger
finely chopped1 Tbsp curry powder
1 tsp ground cumini
1 tsp ground coriander
400g chopped tomatoes
2 cups beef stock
1 cup coconut milk
1/2 cup lentils
from a can
4 large florets cauliflower
cut into small florets1/2 tsp sea salt
1/3 tsp cayenne pepper
1/3 tsp white sugar
1 green chilli
deseeded and finely chopped2-3 Tbsp fresh coriander
chopped2 Tbsp lemon juice
2 tsp apple cider vinegar
1 Tbsp olive oil
1/2 tsp brown mustard seeds
Method
Preheat the oven to 160°C.
Dust the beef with the flour, shaking off excess.
Heat 2 tablespoons oil in a large frying pan over medium-high heat.
Place in the beef, cook in batches and brown on both sides.
Transfer to a casserole dish as you go.
Turn the heat to low, add the remaining oil and place in the onion.
Cook until the onion is soft, about 5-7 minutes.
Add the garlic and ginger and cook for a further 1 minute.
Add the curry powder, cumin and coriander and cook for 30 seconds until aromatic.
Add the tomatoes, 1½ cups beef stock, coconut milk and lentils.
Pour over the beef, cover and place in the oven to cook for 2 hours, then remove from the oven, check seasoning and add extra stock, if needed.
Cook for a further 30 minutes until the beef is tender.
Place the cauliflower and salt in a glass bowl and toss well.
Cover and place in the fridge for 3 hours.
Remove from the fridge and drain away any liquid.
Add the cayenne pepper, sugar, chilli, coriander, lemon juice and cider vinegar.
Mix well.
Heat the oil in a small frying pan, add the mustard seeds and as soon as they begin to pop, tip over the cauliflower.
Serve spiced beef in 4 warmed bowls with the pickled cauliflower and flatbread along with your favourite seasonal greens.
Nutrition Information per Serving (665g)
This nutrition information panel includes the flatbread.
