Zaatar Beef with Citrus & Saffron Slaw

Zaatar Beef with Citrus & Saffron Slaw

Ready in 600 minutes • Serves 5
This dish most recently appeared in My Winter Wellness (4 Nights For 4) on Sunday, June 28, 2020.
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Ingredients

Zaatar Beef

  • 800g beef cross cut steak
  • 1 pack za’atar
  • 1 tsp salt
  • 1 drizzle of oil
  • 1 red onion, sliced 1cm
  • 1 pack beef stock powder
  • Water (see method)

Slaw

  • 1 carrot, grated
  • 1/2 cabbage, shredded, 3 cups worth
  • 1 celery stalks, finely diced
  • 1 orange, peeled & diced
  • 1 pack orange & saffron dressing

Couscous

  • 1 1/4 cup chicken stock
  • 1 pack couscous
  • 1/2 tsp salt

To Serve

  • 150g yoghurt
  • 1 pack sliced almonds

Steps

  1. Prep the night before or morning of cooking. Pat beef dry, place in slow cooker/casserole dish and rub with za’atar, salt and oil. Prep onion, add to beef, cover and set aside in fridge. Cook in slow cooker. Add beef stock powder and 1 cup water to beef. Cover and cook on low for 9-10 hours or until tender. Beef will easily pull apart when ready. Cook in oven. Preheat oven to 200°C. Add beef stock powder and 3 cups water to beef. Cover and cook in oven for about 2 1/2 hours. Beef will easily pull apart when ready. Set aside to rest.
  2. Prep slaw. Prep carrot, cabbage, celery and orange and toss in a large bowl along with orange and saffron dressing. Season to taste with salt and pepper.
  3. Cook couscous. Bring stock to the boil in a medium pot on high heat. Once boiling turn off heat, add couscous and salt, stir, cover and leave for 5 minutes, then fluff up grains with a fork.
  4. To finish. Remove beef from sauce, roughly pull into chunks and season sauce to taste with salt and pepper. Toss pulled beef back through cooking sauce.
  5. Serve. Couscous topped with beef, sauce, slaw, yoghurt and almonds.

Nutritional Information

Energy 2619 kj
626 kcal
Protein 47.0g
Carbohydrate 47.7g
Fat 25.9g