Beef and quince is a combination made in heaven. Each absorbs the other's flavour while the spices and the juice of the beef bring the dish together. Flamboyant, explosive and moreish, this dish from the famed Asia Minor cuisine is among Angela Nicolettou's favourites,
Quince with beef
1 kg beef
4 quinces, peeled & quartered
1 large onion, diced
1 cinnamon stick
8 allspice berries
2 star anise pieces
1 tbs balsamic vinegar
3 tbs olive oil
2 cups hot water
Cut beef into large chunks. Heat a heavy based saucepan, add the olive oil and brown the beef.
Add the onion, spices and salt and pepper. Continue to cook, stirring occasionally until the onions soften.
Add the balsamic vinegar and the hot water and using a wooden spoon to scrape the bottom of the saucepan to mix through any caramelised pieces.
Add the quince, mix through and simmer with the saucepan partly covered, for about an hour or until the meat is soft and quinces are cooked. If needed add more hot water. Check seasoning and serve as a main meal with a green salad, olives or feta.
Best enjoyed with family and/or friends and a full- bodied red wine.
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