Bursa Beef with Dried Plums

Kuru Erik Yahanisi

 

This recipe forced me to do possibly one of the most terrifying things I have ever done in the kitchen: use a pressure cooker. This is something I have studiously avoided up until now. But after attempting to make this gorgeous recipe the first time, I had to concede a certain point. The brave women of Turkey use their pressure cookers for a reason.

 

 

You see, Turkish animals are farmed very differently to the west. Goats, sheep and cattle are typically shepherded from place to place rather than locked in a field, so they get a lot more exercise. This means that if you cook meat the way you do in the West, it ends up quite tough. So, I finally succumbed and bought a medieval-looking pressure cooker from the local market.

 

It was incredibly worth it. Tough, sinewy meat is transformed into melt-in-your mouth delightfulness – after 50 minutes of cooking! I was an instant convert.

 

If you attempt this recipe in the West, you may well get away without a pressure cooker if you use a more tender cut of meat. But if you live in the Middle East, I challenge you to give the pressure cooker thing a go. If you follow the instructions well, you won’t die. I promise. And the results are well worth it.

 

 

 

1            onion, grated (putting the onion in the blender is a less tearful method)

750g      stewing beef, cut into bite-sized chunks

1 tsp      salt

40          pearl onions

6            cloves garlic, peeled and thinly sliced

100g      dried prunes (kuru erik)

1 knob  butter

6            cloves of garlic, peeled and thinly sliced

500ml   chicken stock (tavuk suyu)

2 tsp      cumin (kimyon)

½ tsp     all spice, heaped

1/8 tsp  black pepper

 

 

 

Place the grated onion, beef and salt in a bowl and mix well. Leave to stand at least 20 min while you prepare your other ingredients, or overnight.

 

To prepare the pearl onions, set a small saucepan of water on to boil. Chop the root end of each pearl onion and score a cross in the end. Toss onions into the boiling water and boil for 3 minutes. Drain, then place onions in a bowl of cold water. Squeeze each onion to remove the outer skin.

 

 

Melt the butter in a saucepan over medium heat, then add the pearl onions and garlic. Stir over medium heat until the garlic starts to take some colour. Remove onions and garlic to the pressure cooker.

 

 

Reheat the saucepan and add the beef mixture. Stir over heat until the beef is sealed on each side. Add to the pressure cooker.

 

 

Add remaining ingredients to the pressure cooker, then attach the lid, making sure the valve is open.

 

 

Turn the heat up high until the pressure cooker is whistling like a steam train. Then turn the heat down to low, close the valve, and leave to cook for 60min. Your pressure cooker will continue to sound like a steam train. But never fear, that’s all good.

 

 

If not using a pressure cooker, cook in a large saucepan over low heat with the lid on and simmer for 1-1 ½ hours until the meat is tender.

 

 

When the time is up, turn off the heat, open the valve and leave for a minute before taking off the lid. Serve with pilav or mashed potato and enjoy!

 

 

 

SERVES 4