A smoky take on Beef Tabbouleh, built on sherry and almond and finished the way we like it. Ready in about 35 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the sherry and almond 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. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the manchego and the rest of the sherry and almond flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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