Beef yahnisi

Beef yahnisi

Papaz yahnisi

By
From
Turkish Fire
Serves
8
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1kg oyster blade or other stewing steak, cut into 2 cm chunks
35g plain flour
60g butter
500g french shallots, peeled
5 garlic cloves, peeled
3 tomatoes, diced
1 teaspoon ground allspice
1 teaspoon ground cinnamon
15g finely chopped flat-leaf parsley
2 tablespoons white vinegar
250ml beef stock or water
crusty bread, to serve

Method

  1. Put the beef in a large bowl. Sprinkle with the flour and toss to coat.
  2. Melt the butter in a flameproof casserole dish. Working in batches, cook the beef over a medium–high heat for 4–5 minutes, until beautifully browned all over. Remove to a large bowl.
  3. In the same casserole dish, brown the shallots and garlic cloves.
  4. Return the beef to the casserole dish, then stir in the tomato, spices, parsley, vinegar and stock. Season with sea salt and freshly ground black pepper. Cover and cook over a low heat for 1–1½ hours, or until the beef is beautifully tender.
  5. Serve with crusty bread.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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