Greek
Members
Greek
Smoked Cauliflower Pilaf
Weeknight-friendly Cauliflower Pilaf with the lemon and oregano we come back to again and...
Greek · Dessert
Braised Beef Tart
Our tested Braised Beef Tart: sun-drenched, generous, and balanced with olive and caper. Serves 8 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the dried oregano and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek
Members
Greek
Members
Greek
Charcoal-grilled Prawn Gratin with lemon and oregano
The kind of Greek plate you make on repeat. lemon and oregano, a proper steam, and a finish of...
Greek
Greek
Baked Black Bean with honey and walnut
Our tested Baked Black Bean Crumble: rustic, generous, and balanced with honey and walnut....
Greek
Members
Greek
Greek Salmon Slaw
This Greek Slaw leans on feta and dill to do the heavy lifting. We glaze the Salmon for real...