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Slow-braised cumin beef

Name: Slow-braised cumin beef
Total time: 100 min
Yield: 4 servings
Ingredients: 700 g Braising beef; 2 Onion; 3 cloves Garlic; 2 tsp Cumin; 1 stick Cinnamon; 3 pods Cardamom; 2 tbsp Neutral oil; 400 ml Stock; 1 pincée Salt; 1 pincée Pepper

Preparation time: 1 h 40
Servings: 4 servings

Ingredients

4 servings

Braising beef — to buy700 g
Onion — to buy2
Garlic — to buy3 cloves
Cumin — to buy2 tsp
Cinnamon — to buy1 stick
Cardamom — to buy3 pods
Neutral oil — to buy2 tbsp
Stock — to buy400 ml
Salt — to buy1 pincée
Pepper — to buy1 pincée

Preparation

Cut the beef into large 4-5 cm cubes, season generously with salt and pepper.
Heat the oil in a Dutch oven over high heat and brown the beef cubes on all sides for 8-10 minutes, in batches to color them well, then set aside.
In the same pot, sauté the sliced onions for 6-7 minutes over medium heat until very soft.
Add the crushed garlic, cumin, cinnamon and lightly crushed cardamom pods, and cook for 1-2 minutes until the spices are very fragrant.
Return the beef to the pot, pour in stock to reach halfway up the meat, and bring to a simmer.
Cover and simmer over very low heat for 70-80 minutes, turning the pieces halfway through and adding a little water if needed, until the meat is tender and falls apart with a fork.
Remove the cinnamon stick, uncover and let the sauce reduce for 5-10 minutes over medium heat if it's still thin.
Adjust the seasoning and serve hot with spiced rice or canjeero, the meat coated in its fragrant cumin sauce.