Ragout de Petits Pois
(Beef and Pea Ragout) Recipe

Origin: Tunisia Period: Traditional

Ingredients:

900g beef joint
1l water
1 tsp salt
3 tbsp olive oil
2 onions, finely chopped
1 garlic clove, finely chopped
2 tsp harissa (or to taste)
freshly-ground black pepper, to taste
1 large, ripe, tomato, finely diced
2 tbsp flat-leaf parsley, finely chopped
2 tbsp fresh dill, finely chopped
2 tbsp coriander (cilantro) leaves, finely chopped
1 celery stick, finely chopped
1 carrot, finely sliced
225g green peas (petits pois)

Ragout de Petits Pois
(Beef and Pea Ragout) Preparation:

Method:

Combine the eater and salt in a pan, add the beef and bring to a boil. Reduce to a simmer, cover and cook over medium heat for about 60 minutes, or until the beef is cooked through.

Remove the beef and set aside to cool then reserve 250ml of the cooking broth (use the remainder to prepare rice or couscous). Once the beef is cold enough to handle chop into serving-sized pieces.

Add the oil to a pan and when hot use to fry the onion and garlic for about 3 minutes. Stir-in the harissa and black pepper then add the tomato, herbs, celery and carrot. Cook for 10 minutes, stirring frequently, then add 100ml of the reserved beef stock. Bring to a simmer and cook for 10 minutes before adding the beef, petits pois and the remaining stock.

Bring the mix to a boil, reduce to a simmer and cook for 15 minutes, or until heated through. Serve hot on a bed of rice or couscous.

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