Recipes & Tips

Mediterranean New Zealand Grass-fed Beef with Gremolata Recipe

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 2 hours and 30 minutes

This Mediterranean-inspired dish pairs tender New Zealand grass-fed beef with the sweet flavors of dry fruit and cinnamon.


For the beef:

  • 1.25 lbs. New Zealand grass-fed beef cross-cut blade steak, cut into 2-inch pieces (Tip: Look for the Taste Pure Nature logo)
  • Oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon ground coriander
  • 1 tablespoon flour
  • 1 cup beef stock
  • 1 cup water
  • 1 cinnamon stick
  • 8 dried apricots
  • 6 pitted prunes
  • Salt and pepper, to taste

For the gremolata:

  • 2 cloves garlic
  • Finely grated zest of 1 lemon
  • 2 tablespoons each finely chopped flat leaf parsley leaves and mint leaves

To Serve:

  • Israeli couscous
  • Cooked spinach or steamed green vegetables


For the beef:

  • 1. Preheat the oven to 340°F.
  • 2. Heat a large frying pan over medium-high heat. Rub the beef with a little oil and brown on both sides in batches. Transfer to a casserole dish as you go.
  • 3. Reduce the heat to low and add a dash of oil to the frying pan. Add the onion and cook until soft, about 5 minutes. Add the garlic and coriander and cook for 30 seconds or until aromatic. Stir in the flour, then pour in the stock and water and bring up to a boil. Add the cinnamon stick, then pour over the beef. Cover and place in the oven to cook for 2 hours.
  • 4. Remove beef casserole from the oven, taste for seasoning and add the apricots and prunes. Return to the oven for 30 minutes.

For the gremolata:

  • 5. Finely chop the garlic and place in a small bowl with the lemon zest and herbs. Mix well to combine.

To serve:

  • 6. Remove beef casserole from the oven, top with gremolata and serve with couscous and greens.

Slow Cooker Option:

  • 7. Cut beef into 1-inch pieces and brown. Place the beef, onion and garlic in a preheated slow cooker and sprinkle the coriander and flour on top. Pour over the stock and 3/4 cup water. Add the cinnamon stick and cook on low for 8-9 hours or on high for 4-4 ½ hours. Add apricots and prunes 40 minutes before the end of cooking.
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