Egyptian · intermediate
Egyptian Tomato Braised Black Eyed Peas With Coriander Seared Beef
A comforting Egyptian home-cooking staple featuring tender beef browned with warm coriander and simmered alongside black-eyed peas in a rich garlic tomato sauce.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon of olive oil in a wide Dutch oven over medium-high heat until shimmering.
- 02
Season beef cubes with half the ground coriander and half the salt, then sear until deeply browned on all sides, about 5 minutes. Transfer beef to a plate.
- 03
Reduce heat to medium, add remaining oil and chopped onion, and cook until softened and golden brown, about 6 minutes.
- 04
Stir in minced garlic, tomato paste, and remaining coriander, cooking for 1 minute until fragrant and darkened.
- 05
Pour in tomato puree and 1 cup of water, bring to a simmer, and return the browned beef to the pot. Cover and simmer for 15 minutes.
- 06
Fold in the cooked black-eyed peas and remaining salt, cover loosely, and simmer for another 8 minutes until peas are heated through and sauce thickens.
A LITTLE KITCHEN KNOW-HOW
Garlic-Coriander Tasha Infusion
Cooking ground coriander with minced garlic in warm fat briefly releases aromatic essential oils before adding liquids.
Notes from the kitchen
- Using precooked or canned black-eyed peas saves time while allowing them to absorb the tomato base during final simmer.
- Searing beef over high heat seals in flavor before braising, creating a deep fond at the bottom of the pot.
- Original home-cooking adaptation inspired by Egyptian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
