Mom’s Special Mansaf

🧂 Ingredients

• 2.2 lb beef shank

  or beef brisket
• 1 white onion

  medium, peeled and quartered
• 7 cloves garlic

  smashed
• 3 bay leaves
• 6 cardamom pods
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups water

  or beef stock
• 4 cups long-grain rice
• 6 cups water

  or beef stock
• 8 oz ground beef
• 2 Tbsp olive oil

  or vegetable oil
• 1/2 Tbsp salt
• 1/2 tsp black pepper
• 1 tsp ground cinnamon powder
• 1/4 tsp Lebanese 7-spice
• 1/2 cup cashews

  raw
• 1/2 cup blanched almonds
• 1/4 cup pine nuts
• 2 Tbsp vegetable oil
• 2 Tbsp parsley

  chopped

Instructions

• 1 Cube the beef, peel and quarter the onion, and smash the garlic.
• 2 Cook the beef with your preferred method.
  
  In the oven: Preheat the oven to 350ºF/1750ºC. Place the beef cubes in a large
  roasting pan. Add the onion, garlic, bay leaves, cardamom pods, salt, and black
  pepper. Pour 2 cups of water (or beef stock) into the pan. Cover the pan tightly
  with aluminum foil and cook for 2.5-3 hours, or until the beef is fork-tender.
  
  On the stovetop: In a large pot, add the beef brisket, onion, garlic, bay
  leaves, cardamom pods, salt, and black pepper. Pour about 6 cups of water and
  bring it to a boil. Remove any foam that forms, reduce the heat to low, cover,
  and let it simmer for 2.5-3 hours, or until the beef is tender and can be easily
  shredded with a fork.
  
  In an Instant Pot: Set your Instant Pot to the "Sauté" mode and add a bit of
  oil. Brown the beef brisket on all sides for about 5 minutes. Add the onion,
  garlic, bay leaves, cardamom pods, salt, black pepper, and 3 cups of water to
  the pot. Close the Instant Pot lid and set it to "Pressure Cook" on high for
  30-40 minutes, depending on the size of the brisket. Once the cooking time is
  up, allow the pressure to release naturally.
• 3 You can also drain the broth and use it to cook the rice.
• 4 Wash the rice under cold water until the water runs clear.
• 5 In a large saucepan, heat the olive oil over medium heat. Add the minced beef
  and cook for 3-5 minutes until browned, breaking it up into small pieces.
• 6 Add the rinsed rice, cinnamon, black pepper, 7-spice mix, and salt. Mix well and
  sauté for 1-2 minutes.
• 7 Pour in the water (or beef stock) and bring to a boil.
  
  Then, lower the heat to a simmer and cover the pan. Cook for 15-20 minutes or
  until the rice is tender and the liquid is absorbed.
• 8 Once cooked, fluff the rice with a fork and set aside.
• 9 In a large pan, heat the vegetable oil over medium heat. Add the raw cashews,
  blanched almonds, and pine nuts.
• 10 Toast the nuts, stirring frequently, for about 5-7 minutes until golden and
  fragrant.
• 11 Remove the nuts from the pan and place them on a paper towel to drain any excess
  oil.
• 12 On a large serving platter, spread the cooked rice evenly. Top with the cooked
  beef brisket, then with the toasted nuts and chopped parsley.
  
  Enjoy the mansaf with your family!

Nutrition Info