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Braised Beef with Dried Figs and Quick-Pickled Cabbage
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For this rich, warming beef braise, adapted from a recipe in “Aegean” by Marianna Leivaditaki, London chef and native of Crete, we use bone-in beef shanks, braise them until meltingly tender, pluck the meat off the bones and return it to the flavorful braising liquid. Dried figs and orange zest lend sweetness that balances the meatiness of the shanks and perfume the dish with the essence of the Mediterranean, while ground juniper berries add piney, resinous notes. Leivaditaki serves the braise with a quick-pickled salad that brightens the flavors and counters the beef’s silkiness with a little crunch.
4 to 6
Servings
Tip
Don’t use Calimyrna (Smyrna) figs, which are brownish-tan. The seeds have an especially crunchy, gritty texture that doesn’t soften with cooking. Small black mission figs, which are widely available, are the better choice.
3¼ hours
1¼ hours active
1 tablespoon extra-virgin olive oil
3 pounds beef shanks, patted dry
28 ounce can whole peeled tomatoes, crushed by hand
1 quart low-sodium beef broth or water
4 teaspoons juniper berries, finely ground
1 cup dried mission figs, finely chopped
2 medium carrots, peeled, halved lengthwise and cut crosswise into ½-inch pieces
2 teaspoons grated orange zest
Kosher salt and ground black pepper
1 pound green cabbage, chopped
2 medium carrots, peeled and shredded on the large holes of a box grater
3/4 cup white vinegar
1 tablespoon white sugar
Kosher salt and ground black pepper
1/4 cup finely chopped fresh mint
For the Braise
-
1
tablespoon extra-virgin olive oil
-
3
pounds beef shanks, patted dry
-
28
ounce can whole peeled tomatoes, crushed by hand
-
1
quart low-sodium beef broth or water
-
4
teaspoons juniper berries, finely ground
-
1
cup dried mission figs, finely chopped
-
2
medium carrots, peeled, halved lengthwise and cut crosswise into ½-inch pieces
-
2
teaspoons grated orange zest
-
Kosher salt and ground black pepper
For the Quick-Pickled Cabbage
-
1
pound green cabbage, chopped
-
2
medium carrots, peeled and shredded on the large holes of a box grater
-
¾
cup white vinegar
-
1
tablespoon white sugar
-
Kosher salt and ground black pepper
-
¼
cup finely chopped fresh mint
Directions
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01To make the braise, in a large Dutch oven over medium-high, heat the oil until barely smoking. Add the shanks and cook, occasionally turning them, until well browned on both sides, 7 to 10 minutes. Add the tomatoes with juices, the broth, juniper and figs, then bring to a simmer, scraping up any browned bits. Cover, reduce to medium-low and simmer until a skewer inserted into the meat meets no resistance, about 2 hours; stir once about halfway through.
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02While the beef is cooking, make the pickled cabbage. In a large bowl, stir together the cabbage, carrots, vinegar, sugar and ¾ teaspoon salt. Cover and refrigerate until ready to serve.
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03Transfer the shanks to a large bowl; set aside to cool. Tilt the pot to pool the cooking liquid to one side, then use a wide spoon to skim off and discard as much fat as possible from the surface. Add the carrots, bring to a simmer over medium and cook, uncovered and stirring occasionally, until the carrots are tender, about 15 minutes.
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04Meanwhile, shred the meat into bite-size pieces, discarding the fat, bone and gristle. When the carrots are tender, return the meat to the pot and cook, stirring occasionally, until heated through. Off heat, stir in the orange zest, then taste and season with salt and pepper.
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05Stir the mint into the pickled cabbage, then taste and season with salt and pepper. Serve the braise with the pickled cabbage on the side.
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Your First Issue
In the show, she used fresh tomatoes, whole juniper berries (which she removed before serving), a few fresh figs in addition to dried, water and not beef broth, and much more sugar in the pickled vegetables.