Dish of Beef & Cauliflower Stew
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Beef & Cauliflower Stew


Palestine   -   Tabeekh Zahra
Makes:
Effort:
Sched:
DoAhead:  		 6 main
***
1 hr
Most		 A substantial and filling stew based on a spicy broth (spices, not chilis) made with the meat to be served in the stew. It is good to make the broth with meat the day before making the stew.




1
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1
1
1/4
1
1/4
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6
8
4
15
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5
1/2
1/2
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ar
ar
#
---
#
T
T
t
t
---
oz
oz
c
oz
---
cl
t
t
---


Beef, lean (1)
-- Roast or Fry
Cauliflower (2)
Olive Oil
Salt
Pepper
Cumin Seed
----------
Onion
Tomato Sauce (3)
Spiced Broth (4)
can Chickpeas
-- Taqliya
Garlic
Salt
Cumin Seed
-- Serve With
Lemon Wedges
Pita Bread
Do Ahead   -   (3 hrs - 35 min work)
  1. Cut BEEF into 3/4 to 1 inch cubes.
  2. In a skillet, heat Oil and fry Beef until lightly browned on all sides.
  3. Cook BEEF and make Spiced Broth. Reserve both Beef and Broth.
PREP   -   (45 min - 30 min work)
  1. Preheat the Oven to 400°F/200°C (see Cauliflower for an alternative).
  2. Cut CAULIFLOWER into bite size florets. Tumble them with 2 Tablespoons of Olive Oil until they are well coated with the oil.
  3. Arrange Cauliflower on a 1/2 sheet baking sheet. Place in the oven and roast until golden brown, about 30 minutes.
  4. Remove Cauliflower from the oven. Tumble with Salt, Pepper, and Cumin Seed. set aside.
  5. For Taqliya, crush GARLIC to paste in a Mortar with 1/2 teaspoon Salt. I first run it through a Garlic Press, makes it a lot easier.
  6. Chop ONION small.
RUN   -   (25 min)
  1. In a 3 quart) coverable sauté pan or sauce pan heat 2 T Oil and fry Onions stirring over medium heat until caramelized (dark brown, not burned).
  2. Stir in Tomato Sauce and fry stirring for about 3 minutes.
  3. Stir in Broth, Meat, and drained Chickpeas. Bring to a boil, then set at a simmer for 15 minutes.
  4. Meanwhile   In a small pan, heat 2 T Olive Oil and fry Garlic until it shows a trace of color, then stir in Cumin just until it is aromatic. Immediately scrape this mix into the stew. Use a little of the Stew Liquid to deglaze the pan.
  5. Stir in Cauliflower and bring it up to a simmer.
  6. Serve Hot, with Lemon Wedges (1/4 lemon is best) and sliced Pita Bread.
NOTES:

  1. Beef:

      Any stewing cut should work, but Chuck will cook faster and is tastier. It should be quite lean. I call for beef because lamb is rather expensive in North America - and by time you've struggled to trim the fat and bones there's not much left. Beef is used in Levantine recipes, but usually ground, as their beef is very far from tender. Our beef works fine. This recipe can also be made with Chicken.

  2. Cauliflower:

      While I call for the oven in this recipe, in Palestine, it would likely be deep fried in a half cup of oil until golden brown.

  3. Tomato Sauce:

      Rather than using tomato paste called for in recipes, I like to add a convenient 8oz can of a very simple tomato sauce, which helps make up for deficient tomatoes. My favorite is Faraon Spanish Style, but other simple sauces will also work.

  4. Spiced Broth:

      This is a broth much used through much of the Arab influenced world. Best to make it a day in advance - see our recipe Spiced Broth.

  5. Comments

     
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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