A lovely combination of flavors and sweetness with a kick of green peppercorn fragrance. The walnuts apricots and pumpkin seeds give this Dish a special twist.
Ingredients for 6 to 7 persons:
2kg cheap beef cuts(shank, short rib), 2kg small potatoes, 1 red onion, 10cm ginger root, 1 cup dried apricots, 4 to 5 tbsp green peppercorns (fresh or dried), ½ cup honey, ½ cup pumpkin seeds
½ cup walnuts, 1 ½ tbsp herbs de province, ½ bunch cilantro (fresh coriander), salt and pepper mill.
Cut the meat in to medium chunks, salt and pepper and add half of the honey. Let marinade in the refrigerator for a least one hour.
Chop 1 red onion and slice the ginger.
This time I’m going to use my tagine (clay pot) but you can use any pot with a lid.
Coat the bottom of the clay pot with a little olive oil
Add the chopped onion, 1 tbsp green peppercorns, ½ a tbsp of herbs the Provence and a few apricots.
Add the marinated beef chunks, the slices of ginger and the rest of the green peppercorns.
Then add two tsp of coarse sea salt and two more tbsp of honey, close the lid and let cook low and slow for 1 ½ an hour.
After 1 ½ an hour add the pumpkin seeds, the walnuts, the rest of the herbs the Provence and the rest of the apricots. Incorporate the ingredients gently with the beef chunks.
Do a taste test to adjust salt and honey.
At this point you can choose to place the potatoes on top of the beef or cook them in another pan with water.
I prefer to cook them on top of the beef and it’s a go for one more hour of low and slow cooking.
Serve with some fresh cilantro or parsley