Braised Beef and Fig Pastilla
Braised Beef and Fig Pastilla
Rating: (1 rated)
  • 2 lbs (1 kg) boneless beef flap steaks, cubed
  • 3 tablespoons (45 ml) olive oil
  • 1 onion, chopped
  • 1/2 teaspoon (2.5 ml) ground turmeric
  • 1/2 teaspoon (2.5 ml) ground cinnamon
  • 1/2 teaspoon (2.5 ml) ground cumin
  • 1/2 teaspoon (2.5 ml) ground coriander
  • 1/4 teaspoon (1 ml) cayenne pepper
    • 2 cups (500 ml) chicken broth or
    • 2 cups (500 ml) water
  • Preparation
  • In a large saucepan, brown half the meat at a time in the oil. Season with salt and pepper. Set aside on a plate.
  • In the same pan, brown the onion. Add oil, if needed. Return the meat to the pan and add the spices. Cook for 2 minutes, stirring to coat the meat. Add the broth and tomatoes. Bring to a boil. Cover and simmer very gently for about 2 hours and 30 minutes, stirring occasionally. Add the figs and honey. Reduce, uncovered, until the broth is syrupy. Adjust the seasoning. Let cool.
  • With the rack in the middle position, preheat the oven to 200 °C (400 °F). Butter a 33 x 23-cm (13 X 9-inch) baking dish.
  • On a work surface, brush a sheet of pastry with melted butter. Cut the paper in half and stack in a cross shape. Spoon 1/8 of the braised meat in the centre. Fold the dough over the filling so as to give a round shape to the pastilla. Place, folded side down, in the baking dish. Repeat with the remaining ingredients. Bake for about 20 minutes or until nicely browned.
  • Description
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