Pastitsada Cretanike from nikolaos.galerakis@gmail.com

Trim the beef flank of excess fat and cut into 2-inch chunks. Heat 3 tablespoons of olive oil in a large heavy pot over medium-high heat. Working in batches, brown the beef on all sides for 3–4 minutes per side, until a deep golden crust forms. Transfer each batch to a plate and set aside.

In the same pot, add the diced onion and cook over medium heat for 5–6 minutes, stirring often, until translucent and starting to colour at the edges. Stir in the minced garlic and ginger and cook for another minute, until the raw smell disappears.

Add the tomato paste and stir constantly for 1–2 minutes, until it darkens slightly and smells toasty. Pour in the vinegar and scrape the bottom of the pot with a wooden spoon until all the browned bits have lifted.

Return the beef to the pot. Add the water, blackeye peas, navy beans, oregano, salt, and black pepper. Bring to a simmer, then reduce the heat to low. Cover partially and cook gently for 1½ to 2 hours, until the beef is very tender and pierces easily with a fork.

About 20 minutes before the stew is done, bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5–6 minutes until just tender, then drain. Add the broccoli rabe pieces to the same boiling water and cook for 4–5 minutes until wilted and tender, then drain.

Taste the stew and adjust salt and pepper. Stir in the cooked cauliflower and broccoli rabe and simmer for another 3–5 minutes, until everything is warmed through and the broth has pulled together into a slightly thickened consistency.

Pastitsada Cretanike

Nutrition Facts

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