MANNING VALLEY NATURALLY CORNED BEEF PITA WITH HERBED TAHINI AND HERB SAUCE

Serves
8
Prep
20mins
Cook
3.5hrs
DIFFICULTY
medium
Ingredients
  • 1.4kg piece Manning Valley Naturally corned beef
  • 4 lemons, chopped
  • 1 cup tahini
  • 1 Tbsp za'atar
  • 1 cup Greek yoghurt
  • 1 bunch coriander
  • 1 bunch mint
  • 6 cloves garlic
  • finely grated zest and juice of 4 limes
  • ¾ cup extra virgin olive oil
  • 2 tsp toasted coriander seed
  • 1 tsp toasted cumin seeds
  • 1 tsp toasted fennel seeds
  • ½ tsp chili flakes
  • sea salt flakes and freshly-ground black pepper
  • pita breads and beetroot sauerkraut, to serve
Method
  • Rinse the corned beef well, then pat dry with kitchen paper. Pour the vegetable oil into a large heavy-based saucepan and fry the beef on all sides for 10 minutes, until well-browned. Add the lemons, then cover with water and bring to a simmer. Cook for 3 hours, topping up the water from time to time.
  • Mix the tahini and za'atar, then marble through the yoghurt. Combine the herbs, garlic, zest, juice, oil and spices in a blender and purée until smooth. Season with salt and a generous amount of pepper.
  • Shred the beef, then serve on pita breads with the tahini, sauerkraut and herb sauce.

WHY NOT SHARE YOUR
MANNNING VALLEY NATURALLY
PICS WITH US?

We'd love to repost them!

#manningvalleynaturally
@manningvalleynaturally

"THE GOLD MEDAL EXHIBIT (MANNING VALLEY NATURALLY) WAS A STAND OUT... AN EXCEPTIONAL ENTRY."

Judge – 2018 Sydney Royal Fine Food Show