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Slow-Cooked Minute Steak with Dried Fruit and Spiced Carrots Recipe

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3.9 from 1 review

  • Author: Lea
  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings

Description

This slow-cooked minute steak dish combines tender, flavorful beef with a rich blend of dried apricots, prunes, and warm spices. The steaks are first seared then cooked slowly in the oven with carrots, shallots, and a fragrant mixture of cinnamon and turmeric, resulting in a hearty, aromatic meal perfect for a comforting family dinner.

Ingredients

Meat and Vegetables

  • 6 minute steaks
  • 6 shallots (sliced in half)
  • 5 large carrots (peeled and roughly chopped)

Liquids and Oils

  • 1/4 cup olive oil (divided)
  • 1 1/2 cups boiling water
  • 3 tbsp date syrup

Dried Fruit

  • 1 cup dried apricots
  • 1 cup dried prunes

Spices and Seasonings

  • 4-5 cinnamon sticks
  • 1 tsp ground cinnamon
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 1 tsp black pepper

Garnish

  • Fresh rosemary (to garnish)

Instructions

  1. Preheat Oven: Set your oven to 300°F (150°C) to prepare for slow cooking.
  2. Heat Oil and Sear Steaks: Warm 2 tablespoons of olive oil in a large braiser pan or Dutch oven over medium-high heat. Season the minute steaks with salt and pepper, then sear them for 2-3 minutes on each side until browned.
  3. Sauté Vegetables: Remove the steaks and reduce heat to medium. Add the remaining 2 tablespoons of olive oil along with the chopped carrots and halved shallots. Sauté for 5-7 minutes, stirring every two minutes, until softened.
  4. Add Spices: Lower the heat and stir in the ground cinnamon, turmeric, salt, and black pepper with the vegetables.
  5. Combine Ingredients: Return the seared steaks to the pan. Pour in the boiling water to cover the meat about three-quarters of the way. Layer the dried apricots, dried prunes, and cinnamon sticks on top, then drizzle the date syrup evenly over everything.
  6. Slow Cook: Cover the pan with a lid and place it in the preheated oven. Cook the mixture for 3.5 to 4 hours. Check the liquid level after 2 hours—add 1/2 cup water if needed—and baste the steaks with the cooking liquid. Continue to check every 30 minutes after 3 hours until the meat is tender and flakes easily with a fork.
  7. Garnish and Serve: Remove from oven and garnish with fresh rosemary before serving.

Notes

  • Ensure the cooking liquid remains at least three-quarters up the meat during the slow cooking process to avoid drying out.
  • Use a heavy-bottomed braiser pan or Dutch oven to evenly distribute heat and retain moisture.
  • This dish pairs well with creamy mashed potatoes or crusty bread to soak up the flavorful sauce.
  • For a slightly different taste, substitute dried apricots and prunes with other dried fruits like figs or raisins.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Oven Slow Cooking
  • Cuisine: International

Find it online: https://recipesbylea.com/slow-cooked-minute-steak-with-dried-fruit-and-spiced-carrots-recipe/