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Spiced rice with beef

Spiced rice with beef in a casserole dish

Spiced rice with beef

Name: Spiced rice with beef
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6
Cuisine: African
Ingredients: thumb-sized piece of ginger peeled and chopped; 4 large garlic cloves roughly chopped; 800g stewing beef cut into chunks (shin, chuck or brisket work well); 1 tbsp ground allspice; 1 tsp ground cloves; 2 tbsp vegetable oil; 2 onions finely chopped; 8 cardamom pods; 2 cinnamon sticks; 8 thyme sprigs leaves picked, or use 2 tsp dried thyme; 2 tbsp all-purpose seasoning (we used Dunn’s River), or use an extra beef stock cube; 500ml beef stock made with 1 beef stock cube; 400g basmati rice; 25g butter

Hetty Ashiagbor

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Serves 6

More effort

Prep: 20 mins

Cook: 2 hrs and 30 mins

plus marinating

A star rating of 4.3 out of 5.4 ratingsRate

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Enjoy this spiced rice with beef as part of a family feast. Seasoned with ginger, allspice, cloves and more, it has a lovely warming flavour without being too hot

Freezable

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Ghanaian gravy

A star rating of 5 out of 5.3 ratings

Fesenjān

A star rating of 3 out of 5.2 ratings

Purée de châtaignes (chestnut purée)

A star rating of 5 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

thumb-sized piece of ginger

peeled and chopped
4 large garlic cloves

roughly chopped
800g stewing beef

cut into chunks (shin, chuck or brisket work well)
1 tbsp ground allspice
1 tsp ground cloves
2 tbsp vegetable oil
2 onions

finely chopped
8 cardamom pods
2 cinnamon sticks
8 thyme sprigs

leaves picked, or use 2 tsp dried thyme
2 tbsp all-purpose seasoning

(we used Dunn’s River), or use an extra beef stock cube
500ml beef stock

made with 1 beef stock cube
400g basmati rice
25g butter

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Nutrition: Per serving

kcal533
fat21g
saturates6g
carbs52g
sugars3g
fibre3g
protein32g
salt4.2g

Method

step 1

Blitz the ginger and garlic to a paste in a small food processor. Put the beef in a large bowl and add the ginger-garlic paste, the allspice, cloves, 2 tsp black pepper and 2 tsp salt. Mix to coat the beef, then cover and leave to marinate for 30 mins. Will keep chilled for up to a day.
step 2

Heat the oil in a large ovenproof pan over a medium heat and cook the onion for 8 mins until soft and translucent. Tip the beef and any leftover marinade into the pan and sizzle for 10 mins until the beef starts to caramelise in places.
step 3

Add the cardamom pods, cinnamon sticks, thyme, all- purpose seasoning and stock. Bring to a simmer, then cover and reduce the heat to low. Cook for 1 hr, then remove the lid and cook for another 30 mins. The beef should be tender but still holding together. Heat the oven to 180C/160C fan/gas 4. Leave to cool completely, then seal in an airtight container and freeze for up to two months.
step 4

Tip the rice into the beef mixture with just enough water to cover it by about 1cm. Stir, then dot the butter over the top. Cover and bake in the oven for 30 mins. Fluff the rice up with a fork and serve with Ghanaian gravy (see 'Goes well with').

Recipe from Good Food magazine, November 2021

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A star rating of 4.3 out of 5.4 ratings

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