Beef Nashif, a hearty and deeply flavorful stew, is a cherished dish in many Middle Eastern kitchens. This slow-cooked marvel boasts tender beef, bursting with the aromatic spices that define the region's culinary heritage. Imagine succulent chunks of meat, infused with the warmth of cinnamon, the subtle sweetness of dates, and the earthy richness of tomatoes. It's a dish that embodies comfort and tradition, perfect for a chilly evening or a special gathering. The unique blend of sweet and savory flavors will transport your taste buds to the vibrant souks and bustling marketplaces of the Middle East.
This recipe for Beef Nashif provides a step-by-step guide to recreating this culinary masterpiece in your own kitchen. From selecting the ideal cut of beef to achieving the perfect balance of spices, we'll walk you through each stage of the process, ensuring a delicious and authentic result. Ready to embark on a culinary journey? Let's begin!
Tools Needed
- Pot or Pan
Ingredients
- Beef: 1 kg (or a couple of pounds), cubed, boneless
- Onion: 1 large, sliced
- Tomatoes: 2, cut small, ripe
- Garlic: 2 tablespoons, chopped
- Tomato Paste: 135 grams (1 small tetra pack)
- Green Cardamom Powder: 1 teaspoon
- Black Lemon Powder: 2 teaspoons
- Cumin Powder: 2-3 teaspoons
- Olive Oil
- Salt
- Black Pepper
- Cilantro/Coriander: a tiny amount
Step-by-Step Instructions
Step 1. Sear the Beef and Initial Browning
- Heat olive oil in a pot or pan over high heat. Add beef, salt, and pepper. Fry for 4 minutes until slightly browned.
Step 2. Braising the Beef
- Add enough water to almost cover the beef. Bring to a boil, then reduce heat and simmer until the water evaporates (about 15 minutes). This tenderizes the meat.
Step 3. Sauté Aromatics and Spices
- Add the sliced onions, garlic, salt, and pepper. Fry for about 5 minutes.
- Add the chopped tomatoes and continue to cook for about 5 minutes until softened.
- Add cumin powder, black lemon powder, and green cardamom powder. Stir well and cook for 5 minutes.
- Stir in the tomato paste and cook on a lively heat for about 5 minutes, until the paste darkens and slightly thickens.
Step 4. Finishing Touches
- Turn off the heat and stir in a tiny amount of cilantro or coriander.
Read more: Arabic Eggplant Recipe: A Simple & Delicious Guide
Tips
- Use a good quality, boneless beef for best results. If using a tougher cut, consider pressure cooking for 20-30 minutes.
- Use ripe tomatoes for a better flavor.
Nutrition
- Calories: approximately 1800-2200
- Fat: 80-110g
- Carbs: 40-60g
- Protein: 150-180g
FAQs
1. What type of beef is best for Beef Nashif?
A tougher cut of beef, like chuck roast or beef shank, works best because it becomes incredibly tender during the long cooking time.
2. Can I substitute ingredients?
While following the recipe closely is recommended for the best flavor, you can substitute dried apricots or prunes for dates if needed. Adjust spices to your preference.
3. How can I make it spicier?
Add a pinch of cayenne pepper, harissa paste, or a few chopped chili peppers to increase the heat. Taste and adjust as you go.
This Beef Nashif recipe offers a delicious and authentic taste of the Middle East, perfect for sharing with family and friends. The slow-cooked tenderness of the beef, combined with the rich blend of spices, creates a truly unforgettable culinary experience. Enjoy the warmth and comforting flavors of this traditional stew!