Ingredients FOR THE BEEF 1 kg beef (topside or shank) 3 tbsp olive oil 1 clov. garlic 1 carrot 1/2 onion 1 cup dry white wine 1 lemon 1 pinch nutmeg Salt Freshly-ground pepper 1 tbsp cornstarch Kitchen twine FOR THE RICE 2 cup rice 1/4 cup olive oil 1 onion 1 carrot 1 cup green peas 2 tbsp dill Salt Freshly-ground pepper Expert Tip Dr. Tasos Papalazarou Beef is an excellent source of iron, which is more bioavailable than that found in any other food. This makes it especially beneficial for those following strict diets where iron deficiency is common, offering valuable nutritional support in a balanced weight-loss plan. It is also a rich source of protein and iron, both of which contribute to healthy metabolic function and help strengthen the immune system. In addition, beef provides zinc and iron, essential trace elements that play a vital role in immune defense. Combined with the vitamins C, E, and A from the vegetables in this recipe, this dish becomes a true ally for maintaining overall health and vitality. Equipment Pot TAGS MEAT BEEF MAIN COURSES LIGHT HOLIDAY MEALS GREEK MOM-MADE FOODS Ingredients FOR THE BEEF 1 kg beef (topside or shank) 3 tbsp olive oil 1 clov. garlic 1 carrot 1/2 onion 1 cup dry white wine 1 lemon 1 pinch nutmeg Salt Freshly-ground pepper 1 tbsp cornstarch Kitchen twine FOR THE RICE 2 cup rice 1/4 cup olive oil 1 onion 1 carrot 1 cup green peas 2 tbsp dill Salt Freshly-ground pepper Instructions BEEF Pat the beef dry with paper towels. If desired, tie it with cooking twine to help it hold its shape, or ask your butcher to net it. Heat the olive oil and brown the beef on all sides for about 10 minutes. Add all the vegetables whole and a touch of nutmeg. Deglaze with the wine and let it reduce by half. Add hot water to halfway cover the beef. Cover and simmer over medium heat for about 2 hours, until the meat is very tender. Turn the beef occasionally for even cooking. Season with salt and pepper near the end of cooking and remove the vegetables. Transfer the beef to a cutting board, remove the twine, and set aside 2 cups of the broth for the rice. Mix the cornstarch with the lemon juice and add it to the sauce. Slice the beef and return it to the pot. Simmer on low heat until the sauce thickens slightly. RICE Finely chop the onion and carrot. Heat the olive oil and sauté the vegetables for 3-4 minutes. Add the rice and stir until glossy. Add the broth you set aside, and 2 cups of hot water. Add the peas. Partially cover and simmer on low heat until small holes appear on the surface and all liquid is absorbed. Cooking over low heat is key for perfectly fluffy rice. Season with salt near the end of cooking. Remove from the heat, cover with a clean towel, and let stand for 10 minutes to absorb the steam. Fluff with a fork and stir in the dill. Serve the rice with a slice of lemon beef and plenty of sauce. TAGS MEAT BEEF MAIN COURSES LIGHT HOLIDAY MEALS GREEK MOM-MADE FOODS
