Greek · intermediate
Greek Cinnamon Braised Beef With Leeks And Tomatoes
Tender chunks of beef simmered slowly with sweet leeks, tomatoes, and warm aromatic spices for a traditional home-style braise.
- PREP TIME
- 20 min
- COOK TIME
- 50 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat the beef chuck cubes dry with paper towels and season with salt and black pepper.
- 02
Heat olive oil in a heavy Dutch oven over medium-high heat. Sear beef in batches for 5 minutes until browned on all sides, then remove to a bowl.
- 03
Turn heat down to medium, add sliced leeks and garlic, and cook for 5 minutes until leeks soften and turn translucent.
- 04
Stir in ground cinnamon and allspice, letting them bloom in the warm pan for 30 seconds until fragrant.
- 05
Pour in crushed tomatoes, halal beef broth, and return beef along with juices back to the pot. Bring to a gentle boil.
- 06
Reduce heat to low, cover tightly with lid, and braise for 40 to 45 minutes until beef is melt-in-your-mouth tender. Garnish with chopped fresh parsley before serving.
A LITTLE KITCHEN KNOW-HOW
Braising
Searing meat at high temperature and then cooking gently submerged in flavorful liquid over low heat until connective tissue softens.
Notes from the kitchen
- Leeks trap dirt easily between their leaves, so slice them first and rinse thoroughly in a bowl of cold water.
- Keep the braise at a bare simmer; boiling beef hard will make the meat tough rather than tender.
- Original home-cooking adaptation inspired by Greek; 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.