Pasta with Beef Cubes and Herb Sauce

Ingredients

• Salt (To taste; also used for boiling the pasta)
• Black pepper (Part of the recipe’s seasoning, to taste)
• Thyme (Part of the recipe’s seasoning, to taste)
• Bay leaves (Part of the recipe’s seasoning)
• Paprika (Part of the recipe’s seasoning, to taste)
• Beef chuck cubes (Quantity not specified in the source)
• Olive oil (For browning the beef and sautéing the vegetables; quantity not specified)
• White onion (Chopped; quantity not specified)
• Carrot (Quantity not specified)
• Garlic (For the beef; quantity not specified)
• Green onion (Quantity not specified)
• 1 tbsp Tomato paste
• 1 tbsp Honey
• 2 Rosemary (Two sprigs)
• Water (For adding liquid to the beef; quantity not specified)
• 2 Garlic (Two cloves for the herb sauce)
• 2 tbsp Olive oil (For the herb sauce)
• Parsley (For the herb sauce; quantity not specified)
• Cilantro (For the herb sauce; quantity not specified)
• Mint (For the herb sauce; quantity not specified)
• Basil (For the herb sauce; quantity not specified)
• Lemon juice (For the herb sauce; quantity not specified)
• Lemon zest (For the herb sauce; quantity not specified)
• Hot red pepper (For the herb sauce; quantity not specified)
• Cherry tomatoes (For the herb sauce; quantity not specified)
• Pasta (Type and quantity not specified; boil for 8 minutes)

Steps

1. 1

   Mix the recipe’s seasonings: salt, black pepper, thyme, bay leaves, and paprika.

2. 2

   Season the beef chuck cubes with some of the seasoning mixture.

3. 3

   Heat the olive oil in a pot over high heat, then add the beef cubes and brown them until deeply colored on the outside.

4. 4

   Transfer the browned beef temporarily to a separate plate.

5. 5

   Add olive oil to the same pot, then add the white onion, carrot, garlic, and green onion.

6. 6

   Sauté the vegetables until fragrant and lightly softened.

7. 7

   Add the seasoning mixture to the vegetables, then add 1 tbsp of tomato paste and 1 tbsp of honey, and stir.

8. 8

   Add the two rosemary sprigs and the water, then return the beef to the pot.

9. 9

   Cover the pot and cook the beef over low heat for 3 hours, or cook it in a pressure cooker for 45 minutes, until very tender.

10. 10

    To prepare the herb sauce, place the two garlic cloves, 2 tbsp of olive oil, the seasoning mixture, parsley, cilantro, mint, and basil in a bowl or food processor.

11. 11

    Add the lemon juice, lemon zest, and hot red pepper, then blend until combined.

12. 12

    Add the cherry tomatoes to the herb mixture and toss to combine.

13. 13

    Bring a pot of water to a boil and add the salt.

14. 14

    Add the pasta to the boiling water and cook for 8 minutes, then drain.

15. 15

    Remove the rosemary sprigs from the beef pot, then add the pasta to the beef and its sauce and serve with the herb sauce.

Notes

The source does not specify the quantities of the beef, pasta, or most of the ingredients, nor does it specify the amount of water or the temperature. The recipe gives two cooking options: 3 hours over low heat or 45 minutes in a pressure cooker.

Nutrition per serving

• Main course
• Pasta
• Beef
• Slow-cooked
• Pressure cooker
• Herb sauce
• Arab cuisine