Braised beef with cranberries & spices

Braised beef with cranberries & spices

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(10 ratings)

Prep: 35 mins Cook: 3 hrs, 30 mins plus reheating if frozen

Easy

Serves 8
Slow cook beef with cinnamon, saffron, coriander and harissa for a deeply fragrant rustic casserole

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal306
  • fat15g
  • saturates5g
  • carbs15g
  • sugars11g
  • fibre3g
  • protein29g
  • salt0.5g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 thick braising steaks, 1kg meat in total
  • 2 large onions, very finely chopped, preferably in a food processor
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, sliced
  • 25g ginger, peeled and cut into slivers
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • good pinch saffron
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 2 cinnamon sticks, snapped in half
  • 1 tbsp ground coriander
  • 1 tbsp harissa
    Harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 2 tbsp ground almond
  • 1.2l hot beef stock
  • 2 bay leaves
  • 85g dried cranberries

Method

  1. Heat the oil in a large flameproof casserole dish. Add the steaks 4 at a time and brown them well on both sides, then transfer to a plate. Now add the onions, garlic and ginger to the oil, plus juices left in the dish, and fry for at least 15 mins, stirring very frequently, until they are golden and soft. Add the saffron, cinnamon sticks, coriander, harissa and ground almonds, and stir well for 1 min.

  2. Tip in the stock, then return the meat to the dish. Add the bay leaves, cover and simmer for 1 hr. Remove the lid and cook for another 1 hr 30 mins, checking occasionally to ensure the mixture doesn’t catch on the bottom. Add the cranberries 10 mins before the end of the cooking time so they can plump up in the gravy. Check the beef after the cooking time – it should pull apart easily with 2 forks. If not, add a splash more water or stock and cook for another 30 mins. Remove cinnamon and bay leaves.

  3. To freeze: Cool completely, then pack into freezer bags. Use within 3 months. Thaw in the bags at room temperature for 5-8 hrs depending on the bag size, although batches of 2 can be unwrapped and reheated in a pan with a little water in the base. This will also keep in the fridge for a couple of days if you don’t want to freeze it. Serve with mash, rice or couscous (or gluten-free alternative).

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Comments, questions and tips

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w1lmington
18th Feb, 2016
Had this meal for supper tonight and whilst I agree with all the other posts that it was flavoursome, I didn't find it flavorsome enough, so added a good squirt of honey and some ras-el-hanout and that just helped to lift it.
Leopoldoni
23rd Nov, 2014
5.05
This was amazing! I don't really like stewed beef recipes that rely on tomato and so thought this would be a good alternative. I used 800g of braising steak and so only added about 1l of water, but needed a splash extra at the end. I also used 2tbsp of harissa paste and thought it was just perfect, while my husband is hoping I will use twice as much next time! Cannot wait to have the leftovers as another meal in a day or two. This would be the perfect kind of recipe to make for a dinner party.
emmapr
24th Feb, 2015
5.05
This was delicious. I had some rolled beef brisket which I left whole. I sealed as per the recipe. After adding all the ingredients, I put the covered pan in the oven at 150 and left it for about 4 hours. Added the cranberries at the end, but left the lid on. Flavours were amazing and the meat just forked apart. Served with roasted sweet pot cous cous.
jadeclev
24th Jul, 2014
5.05
This was amazing. Would make a few adjustments next time though. Look on tips. It was lovely though
collardgreenz
28th May, 2014
This sounds delicious, I love spiced meat. If you like braised shoulder meat, check out this recipe: http://mycollardgreenz.wordpress.com/
k8bradley
24th Jan, 2014
5.05
Yummmmmm! Cooked in the slow cooker so used less stock and added a few squirts of tomato purée to help thicken. Really tasty and full of flavour will definitely be making again. Didn't think it was spicy at all and it was a hit with our 4 and 1year old!
gilliebeans
22nd Jan, 2014
Halved this recipe for two and it was lovely. It definitely needs a tablespoon of Harissa paste although we do like it fairly hot.
gilliebeans
22nd Jan, 2014
A great recipe. I halved everything for 2 people but next time would use a flat tablespoon of Harissa as we like it spicey.
murder
22nd Dec, 2013
Are you sure it should be 1 TBSP of Harissa paste? This was too hot for most of my guests. O Metcalfe, France
hilaryys
14th Nov, 2013
Delicious! Beef stews of one kind or another feature regularly in my winter menu but this made a really lovely change - excellent flavours and very easy!

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sausage21
20th Nov, 2015
Could you use beef cheeks. Also what side dishes work. Thanks Lisa
jadeclev
24th Jul, 2014
5.05
Would be better with 3 onions instead of 2. Also I used about half a small jar of Harissa paste last time and it still wasn't hot. So if u like heat perhaps add a finger chilli or 2. Also it deffo needed more garlic and ginger. I found I couldn't really taste either. So yeah perhaps a good 6 garlic cloves next time and a nice big piece of ginger. It was still delicious anyway. Just this is what I would do next time to give it bigger flavour.