This slow-cooked, pomegranate molasses-flavoured beef recipe comes from Auckland Turkish restaurant, Lokanta. It is served with a spinach pilaf and thick Greek yoghurt. Ray McVinnie chats to the hospitality veterans behind the restaurant here.
Beef
| 1 kg | Beef chuck steak, or scotch fillet, sinew removed, cut into chunks (Main) |
| 18 whole | Baby onions, peeled |
| ¼ cup | Olive oil |
| 2 Tbsp | Pomegranate molasses |
| ½ cup | Red pepper paste |
| 1 tsp | Chilli flakes |
| 3 tsp | Salt, and plenty of ground black pepper |
Spinach pilaf
| 2 bunches | Spinach, washed and chopped, including stalks (Main) |
| 1 | Large onion, chopped |
| 1 cup | Medium grain rice (Main) |
| ½ cup | Extra virgin olive oil |
| 1 ½ tsp | Salt |
Directions
To make the beef
- Heat oven to 180C.
- Place beef into an oiled roasting dish and nestle the onions in among the meat.
- Combine olive oil, red pepper paste, pomegranate molasses, chilli flakes, salt and plenty of ground black pepper in a bowl then slowly add 2 cups water, whisking to combine.
- Pour over the beef and onions, adding more water only if necessary, to just cover.
- Cover with foil, bring to a boil on stove top then place in the oven for 2 hours. Uncover and cook for a further hour, checking after 30 minutes.
- Serve with Turkish spinach pilaf and thick greek yoghurt.
To make pilaf
- Place spinach, onion and rice in a large saucepan over a medium heat. Pour over enough water to cover along with the oil and salt. Immediately turn heat to low and cook for 15 minutes. It should still be a little juicy but the rice will be cooked. Best served warm, not hot.