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Middle Eastern spiced côte de boeuf with couscous
Serves 4-6 Starters and mains
Ingredients
- For the beef
- 2.4kg 2-rib piece of beef
- 3tbsp olive oil
- 2tsp ground cumin
- 2tsp allspice
- 2tsp ground cardamom
For the couscous
- 180g couscous
- zest and juice of 1 lemon
- 250ml good chicken stock
- 10g chopped fresh coriander, stalks and leaves
- 10g chopped fresh mint leaves
- 60g semi-dried apricots, chopped
- 20g toasted cracked almonds
- 100g pomegranate seeds
- 3tbsp extra virgin olive oil
Method
Wipe the beef with damp kitchen paper and place in a non-metallic dish. Pour 1tbsp of the oil into a small bowl. Add the spices and seasoning and mix together. Rub the spice mixture all over the beef. Cover with cling film and marinate for 4 hours in the fridge.
Preheat the oven to 200°C/400°F/Gas 6.
Heat the remaining oil in a large non-stick frying pan over a high heat. Add the beef and sear until browned on all sides. Place the beef in a roasting tin and roast in the oven for 1½ hours for medium rare or 2 hours, 10 minutes for well done, basting after 15 minutes.
Remove from the oven and place the beef on a large, warm serving dish. Cover with foil and leave to rest for 15 minutes.
While it rests, put the couscous and lemon zest in a large bowl and season. Heat the chicken stock until boiling, then pour over the couscous. Cover with cling film and leave for 10-15 minutes undisturbed, then use a fork to fluff up the couscous; don’t stir it with a spoon as the grains will stick together. Now add the remaining ingredients and season to taste.
Carve the beef, drizzle over any juices and serve with the couscous.
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