Iranian Shirazi beef
Print outHere we have taken inspiration from Iran in a steak with lemon, mint, cucumber and cous cous. Incredibly simple, nutritious and delicious steak.
Portions
Nutrition and climate performance
Portion size: 100g
Ingredients
Finished quantity
- 10,0 kg Iranian Shirazi beef
Ingredients
- 0,6 kg Couscous
- 1,4 kg Oatmeal
- 2,9 kg water
- 1,4 kg Crushed tomatoes
- 2,0 kg Dry Simsubas
- 90 grams Onion powder
- 90 grams Garlic powder
- 110 gram Sugar
- 10 grams White pepper
- 110 gram Salt
- 60 grams cumin
- 10 gram Mint dried
- 0,5 kg Lemon juice
- 110 gram Dijon mustard
- 60 grams Japanese soya
- 290 gram Olive oil
- 90 grams Red chilli finely chopped
- 0,9 kg Cucumber cored and finely chopped
- 0,6 kg Red onion chopped
- 70 grams Fresh mint chopped
Instructions
Mixing:
- Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot. NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.
Instruction
- Soak couscous and oatmeal in the water and crushed tomatoes for 60 minutes
- Mix the dry ingredients and prepare the other ingredients while the batter swells
- Then mix all the ingredients together into a smooth dough.
- Form small patties in a meat grinder or by hand.
- Bake in the oven at 115 degrees with 15% moisture to 92 degrees internal temp.
- Fry or grill and brush with a little oil or a good glaze.
Tips:
- This steak is great to make as a standby recipe. Just mix by hand and fry on Murrikka.