Sauté of Beef, Leon’s Way

Name: Sauté of Beef, Leon’s Way
Cuisine: Tunisian
Ingredients: chopped fresh parsley or coriander; chopped fresh parsley or coriander; 2-3 tbsp very finely ground espresso coffee; 1 cinnamon stick; 2-3 tbsp tomato purée; 3 coffee spoons ground cumin; chopped spring onions or finely sliced red onion; chopped spring onions or finely sliced red onion; sea salt and black pepper; sea salt and black pepper; 1 kg/2¼ lb flank or shin of beef, cut into cubes; 1 clove of garlic, finely chopped; 3 coffee spoons ground caraway seeds; 1 kg/2¼ lb flank or shin of beef, cut into cubes; a knob of butter

Preparation info

Difficulty
Medium

Appears in

Floyd Around the Med

By Keith Floyd

Published 2000

About

This is very similar to a Moroccan tagine but, and I don’t wish to confuse you, dear reader, a Tunisian tagine is a baked egg dish which can resemble a Spanish omelette or a soufflé filled with vegetables or meat.

Ingredients

1 kg/2¼ lb flank or shin of beef, cut into cubes
a knob of

Africa
Morocco
Tunisia
Main course
Mediterranean
Gluten-free

Method

Fry the meat in the butter until well seared on all sides. Reduce the heat and add the garlic, caraway and cumin. Stir well so that the meat is covered with the spices, then season with salt and black pepper. Next stir in the tomato purée, add the cinnamon stick and enough water just to cover the meat. Stir thoroughly for a moment or two until the sauce begins to boil, then reduce the heat and