Beef and Rice Dinner
Comment
Who doesn’t want to be to cook an easy, rich and comforting beef and rice dinner that will make everyone around the table lick their finger 😉
Servings: 4
EQUIPMENT
INGREDIENTS
- 1.8 pounds/800 grams beef shank, cut into large cubes
- 6 tablespoons olive oil
- 1 yellow onion, cut into strips
- 1 tomato, sliced
- 5½ cups boiling water
- 2 cups basmati rice
- 2 carrots, cut into thin strips
- 1 red onion, cut into strips
- ½ cup pine nuts
- 1 tablespoon date syrup
- 1 teaspoon salt, or more to taste
Marinade:
- 3 tablespoons sweet chili sauce
- 2 tablespoons tablespoons hot chili sauce
- 2 tablespoons date syrup
- 1 teaspoon ground black pepper
INSTRUCTIONS
- Heat up 4 tablespoon of oil in a pot. Add the onions, place the tomato slices on top and fry for 3 minutes.
- Combine the beef shanks and the marinade ingredients in a bowl and mix well.
- Add the beef shanks to the pot and fry for 4 minutes on one side. Turn them over and fry for another 2 minutes.
- Add 2 cups of boiling water to cover the beef shanks, cover with a lid and cook for 2.5 hours on low heat. Turn the meat over every 30 minutes.
- Preheat the oven to 400 F (200 C).
- Add the rice, stir and pour over 3½ cups of boiling water.
- Heat up 2 tablespoons oil in a small pan and fry the red onion and carrots strips with a tablespoon of date syrup until they start caramelizing, then add them to the pot.
- Sprinkle the pine nuts and salt, cover with parchment paper, put the lid on top and bake for 45 minutes.
- Remove from the oven, uncover and let it rest for about 10 minutes.
MY NOTES
Frequently Asked Questions
| Can I bake it uncovered to brown the top? Yes, you can do it in two ways: 1. Uncover after 45 minutes and keep baking for another 10 minutes. 2. Uncover after 45 minutes and broil for 4-5 minutes. |
