About This Recipe
A tender beef recipe that's so comforting. Ideal for your winter dinners.
Ingredients
At Oliviers&Co
4 tbsp French Reserved Harvest Olive Oil
1 jar Tanche Black Olives
Flower Salt of the Ebro Delta
Pepper
At the market
2 tbsp fig confit with spices
35oz braised beef
1 garlic clove
4 onions, thinly sliced
1/2 lemon
1/2 tsp ground cinnamon
1 tsp ground ginger
1 scoop saffron pistils
6 figs, quartered
2 bay leaves
Directions
Brown the meat on all sides in half the olive oil. Add the onions and stir until translucent.
Remove the meat and onions and discard the cooking fat. Pour in the remaining olive oil and return the meat and onions to the pan. Add the crushed garlic and bay leaf. Heat through, stir well and sprinkle with ginger. Cook for 1 minute, then add the fig confit. Mix well and season with salt & pepper.
Cover with water, put the lid on and simmer for 2 hours on a very low heat. Add the figs, olives, lemon juice and zest and cook for a further 20 minutes.
10 minutes before the end of cooking, remove the lid to allow the sauce to reduce slightly, add the saffron pistils and sprinkle with cinnamon. Serve immediately.