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Greek
Roasted Chicken Thigh Ramen
This Greek Ramen leans on honey and walnut to do the heavy lifting. We roast the Chicken Thigh...
Greek · Soup
Slow-Cooked Beef Broth
Our tested Slow-Cooked Beef Broth: sun-drenched, generous, and balanced with feta and dill. Serves 2 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the feta and dill elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the dried oregano and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped dill and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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