North African-style beef and marrow bones with dried fruit

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 6–8

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the beef and marrow bones

  • 4 tbsp olive oil
  • 2kg/4lb 8oz beef brisket, flat not rolled and cut into two pieces
  • 8 dried figs
  • 10 dried apricots
  • 10 dried prunes
  • 2 tbsp vegetable oil
  • 2 onions, quartered
  • 8 garlic cloves, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground ginger
  • 2 small cinnamon sticks
  • ½ tsp cayenne pepper
  • pinch saffron
  • 2 tbsp tomato purée
  • 4 beef tomatoes, chopped
  • 4 marrow bones, each about 5cm/2in long, cleaned and soaked in water overnight
  • 500ml/18fl oz beef stock
  • salt and freshly ground black pepper

For the garnish

  • 1 onion, thinly sliced into rings
  • 100g/3½oz plain flour, seasoned with salt and pepper
  • 4 tbsp fresh mint, chopped
  • 4 tbsp fresh flatleaf parsley, chopped
  • large pinch chilli flakes
  • 2 tbsp pine nuts, toasted
scroll to top