Boiled Beef with Freekeh and LieblingsKren
Levantine-inspired boiled beef with a twist – instead of the usual ingredients, this version is prepared with oriental spices. LieblingsKren is small-cut Horseradish in a glass and I refined the yoghurt sauce with it and added the grated zest of an orange.
My friend Zak, originally from Syria, gave me Freekeh to try out – what a surprise in terms of taste. The green wheat is slightly roasted and adds a warm nutty flavour when cooked.
This recipe is sponsored by delico.ch
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1 kg
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Beef (shoulder)
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400 g
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Freekeh
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2
|
Onions |
| 2 |
Cloves of garlic
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| 1 | Bouillon cube |
| 2 | Cinnamon sticks |
| 4 | Star-anise |
| 8 | Cardamom seeds |
| 1 tsp | Black peppercorns |
| 4 | Bay leaves |
| 12 | Small carrots |
| 4 | Small spring onions |
| Sunflower oil and salt | |
| Sauce | |
| 60 g | Grated horseradish |
| 180 g | Natural yoghurt |
| 1 | Orange |
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First, wash the Freekeh thoroughly and remove any impurities then set it aside.
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Next, heat the oil in a large pan and sauté the chopped onions and garlic. Then add the spices and roast briefly.
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Top up with about 2 litres of water, add the bouillon cube and bring to the boil. Put the meat in the stock and simmer for about 2 hours at a low temperature.
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Remove the meat from the stock, wrap it in aluminium foil and keep it warm.
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Pour the stock through a sieve into a bowl. Heat some oil in the empty pan and lightly roast the Freekeh in it. Fill up with the stock and let it simmer for about 30 minutes (taste). After 20 minutes add the carrots and let them cook.
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Fry the cooked carrots and the halved spring onions in a little oil.
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Mix yoghurt with the horseradish and add three-quarters of the grated orange peel. Season with a pinch of salt and set aside.
Serve | Carve the meat into slices. Ladle the Freekeh into the plates and lay the meat and vegetables on the top. Finally, garnish with a little yoghurt-horseradish sauce. Saha w hana! صحة وهنا!
