Spiced beef base
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 6–8
This richly spiced beef is a brilliant batch-cook base that delivers big flavour with minimal effort. Aromatic with garlic, warm spices and tomato purée, it’s perfect for making ahead and using across multiple meals. This is a versatile staple to keep in the fridge or freezer.
Ingredients
- 4 tbsp olive oil
- 2 red onions, finely chopped
- 6 garlic cloves, grated
- 6 tbsp tomato purée
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground cinnamon
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1kg/2lb 4oz beef mince, 15–20% fat
- 1 lemon, juice only
- salt and freshly ground black pepper
Method
Heat the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt. Cook for 10–12 minutes, stirring often, until soft, golden and beginning to caramelise. Add half of the garlic and stir well to combine.
Stir in the tomato purée and cook for 2–3 minutes, until darkened and beginning to stick. Add all of the spices. Cook for 1 minute more, stirring until fragrant.
Add the beef. Break it up with a spoon and cook for 10–12 minutes, until well browned and crisp around the edges. Let any liquid evaporate – the beef should fry, not steam.
Stir in the lemon juice and the remaining garlic. Simmer for 2–3 minutes, until slightly reduced and glossy. Season with salt and pepper.
Serve or divide into three portions that are approximately 415g/14½oz each. Leave to cool completely before sealing and chilling in the fridge or freezer.
Recipe tips
This recipe keeps well in the fridge for up to 4 days.
It also freezes well in portions for up to 3 months. Defrost overnight in the fridge and add a splash of water or stock to loosen when reheating.
Use one 415g/14½oz portion per recipe for the following meals:
Spiced tomato and garlic beef flatbreads
Spiced tomato and garlic beef mascarpone tomato pasta
Spiced tomato and garlic beef burrito bowl
