Photo by Tam West
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.
|1 kg||Beef chuck steak, or scotch fillet, sinew removed, cut into chunks|
|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|
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.
More Turkish recipes from Lokanta restaurant