Monday, September 03, 2007

Boeuf à la Tunisienne

This is an attempt to start posting on this blog again, after a long period of laziness. Please be indulgent, it might take a while to find the rhythm again.
Bon bon...
So this weekend we felt like trying something new, something we never had, and we were quite satisfied with this recipe.

For 2 persons

- 400gr tender beef meat (lamb also works), chopped into small pieces
- 50ml orange juice
- 2 cloves garlic, mashed
- 1/2 teaspoon cinnamon
- 2 teaspoons dried coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon grated nutmeg
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 2 big tomatoes, cut in small pieces
- 1/2 onion, very finely chopped
- olive oil
- salt
- a few leaves of fresh mint
- 150gr couscous, butter

In a bowl, combine orange juice, vinegar, garlic, cinnamon, coriander, cayenne pepper, nutmeg. Add the meat and marinate in the fridge for at least 3 hours (overnight is fine too).

Prepare your couscous. Add 150ml boiling and salted water to 150gr couscous in a bowl. Cover with a lid and leave it for 5 minutes. Add a few knobs of butter and mix with a knife.

You can now cook the meat. Put some olive oil in a well heated wok pan and saute' the finely chopped onion. Add the meat and a pinch of salt and continue (avoid adding the marinade juice yet). When all the meat is brown and cooked you can add the rest of the marinade, chopped tomatoes, lemon juice and mint, and cook for a couple more minutes.
There will be some good juice, but since you don't want to soak your couscous, scoop the meat to top the couscous bowl, and serve the sauce separately.

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