Penguin Books Australia

Free recipe from Just Add Spice by Lyndey Milan and Ian Hemphill - Baharat beef with olives

Sometimes referred to as Lebanese seven spice, baharat is a beautiful blend with a woody bouquet and aromatic bay-rum notes, balanced with cinnamon and cassia sweetness. It is not hot, yet conveys all the romantic fragrances of everything that is spice. A traditional mix of baharat is added to Middle Eastern recipes in much the same way as Indians would add garam masala.

Serves 4
Prep time 15 minutes
Cooking time 3 1/4 hours

1 tablespoon olive oil
3-4 cloves garlic, chopped
1 kg lean beef, cubed
400 g can whole peeled tomatoes
1/2 cup (125 ml) dry red wine
12-15 pitted black olives
1/2-1 teaspoon salt
mashed potato, to serve

Baharat spice mix:
2 teaspoons mild paprika
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground cassia
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom seeds

1. Preheat the oven to 120°C (100°C fan-forced).
2. Heat the oil in a medium heavy-based flameproof casserole dish over medium-low heat and soften the garlic - do not brown.
3. Toss the cubes of meat in the baharat spice mix. Increase the heat to medium, add the beef to the casserole dish and cook briefly until sealed on all sides. Add the tomatoes, wine, olives and 1/2 cup (125 ml) water. Season to taste with salt, but keep in mind that the olives are salty so you may not need very much. Stir frequently and bring to a gentle simmer, then cover and cook in the oven for 2 1/2-3 hours until the beef is very tender. Serve over well-mashed, buttery potatoes.

Cook's note
This recipe is also delicious made with beef cheeks and cooked for up to 5 hours.

To drink
There are long, lingering flavours here that a heavy, jammy wine would overpower - try a cabernet sauvignon. With beer you need something with a bit of body, like a mid-strength ale.