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Beef in the roaster pan with prunes

Preparation time: 40 minutes

Cooking time: 1 hour & 45 minutes

For 6 servings

1½ kg of beef, chuck roll or rump (without bone, in portions)
Olive oil
½ tsp coriander (powder)
A little Kozani saffron (powder)
1 large onion (coarsely chopped)
1-2 leeks (in slices)
1-2 carrots (in slices)
1-2 sweet potatoes (sliced)
1 cinnamon stick
½ tsp allspice powder
500 gr Milled Tomatoes KYKNOS
1 glass of brandy
18 prunes (seedless)
Sesame (roasted)
Salt, freshly ground pepper

Preheat the oven to 180o C.
Heat the olive oil, in a wide saucepan, over medium to high heat and sauté the pieces of meat. Wait a few minutes, until they come off easily, turn brown on one side and then turn them on the other side.
Add the coriander, the Kozani saffron, salt and pepper to the pot.
Add the brandy and leave on high heat for about 2 minutes, until the alcohol evaporates. Take them out with a slotted spatula and transfer them to a roaster pan.
Sauté in the pot, where beef browned with onion, leeks, carrots and sweet potatoes.
Add the Milled Tomatoes KYKNOS and mix well with a wooden spatula. Pour the content of the pot into the roaster pan with the beef and add the cinnamon stick, allspice and plums. Stir gently and cover the roaster pan.
Bake for about 1 hour and 30 minutes, until the meat is tender. Sprinkle with sesame seeds and serve immediately.

• For a richer taste, you may add 1-2 tablespoons of butter when sauté.
• Instead of a roaster pan you may use a deep, fireproof pan with a lid. If it does not have a lid, cover it with baking paper and aluminum foil.
• The same recipe can be made with pork or lamb as well.