Braised beef with dried figs delights with wonderful complex flavors and textures. Beef shanks are seared and then slow-cooked in a heady braising liquid of tomatoes and beef stock, flavored with juniper berries, dried figs and orange zest. The meat becomes meltingly tender and the resulting sauce is oh-so flavorful. A quick pickled vegetable slaw on top adds crunch and a brightness that helps offset the richness of the meat.
This is an adaptation of London chef Mariana Leivaditaki’s Greek beef braise, featured in a Milk Street Magazine TV episode in December, 2021.
With the quick-pickled vegetables, this braised beef dish is a complete meal. But a Greek salad would be a delightful accompaniment. For a non-traditional side dish, particularly in winter months, go with this Pear and Radish Salad with Gorgonzola.
Ingredients For Braised Beef with Dried Figs
Juniper Berries
Juniper berries are not actually berries - they are the seed cones of different species of juniper bushes. They look something like berries, though, because the cones are purple and round and the scales of the cones are smooth. Juniper berries are what gives gin its distinctive sharp, clear flavor. Interestingly, the name “gin” itself means “juniper” in both French and Dutch. Northern European and Scandinavian cuisines use juniper berries as a spice to add piney flavor notes to wild birds and game meats, as well as roast pork and braised red cabbage. In cooking, are either used whole and then removed before eating, or crushed and left in the dish, as in this Braised Beef with Dried Figs recipe. Grocery stores carry juniper berries in the spice section and you can also order them here.
Figs
The selection of figs is important for this braised beef recipe. When I'm snacking on figs, I enjoy Turkish figs, also known as Calimyrna or Smyrna figs. They are large and tan and so juicy and delectable. HOWEVER, they also have large crunchy seeds, which add an unwanted gritty texture to cooked recipe. Instead, choose good quality, moist black mission figs, which you can easily find in any grocery store or online here.
- juniper berries
- figs
- canned tomatoes
- extra virgin olive oil
- beef shanks
- beef broth
- cabbage
- carrots
- white vinegar
- sugar
- sea salt
- orange zest
- ground pepper
- fresh mint
See recipe card for quantities.
Instructions for Braised Beef with Dried Figs
Place the juniper berries in a small coffee or spice grinder and whiz until finely ground.
Although the original Milk Street recipe calls for hand-chopping the figs, I find this to be a sticky, time consuming job by hand. Instead, put your dried figs into the bowl of a food processor and pulse until finely chopped.
Place canned tomatoes in a medium bowl and crush with your hand.
Heat olive oil in a large Dutch oven over medium heat. When the oil shimmers, add the beef shanks in a single layer and brown both sides. You will probably need to brown in two batches. Add additional olive oil as necessary.
Put browned beef shanks back in the pot and add the tomatoes, beef broth, juniper berries and figs. Stir to combine and scrape up any browned bits that may be sticking to the pot. Bring the mixture to a simmer, cover and reduce the heat to a bare simmer. Cook for about 2 hours or until the meat is fall-off-the-bone tender.
While the beef braises, make the pickled vegetables. Hand chop the cabbage or use the shredding attachment on your food processor. You want the cabbage to look like a chunky slaw.
Shred 2 of the carrots, either using the large holes on a food grater, or (my pick) the shredding attachment on food processor.
In a large bowl, combine the cabbage, carrots, vinegar, sugar and ¾ teaspoon of salt. Mix well, cover and place in the refrigerator to marinate until ready to serve.
When the beef is tender, remove the shanks to a large bowl and let them cool until they are comfortable to handle. Slice the remaining carrot lengthwise and then cut crosswise into ½” half-moons. Add carrots to the pot, bring to a simmer over medium heat and cook until tender, about 15 minutes.
While the carrots are cooking, remove the meat from the bone and shred into bite size pieces. Cut any fat and gristle off the meat. Reserve the marrow bones for those who enjoy them. Return the meat and marrow bones to the pot and heat through. Take off the heat and add orange zest. Taste the sauce and season with salt and pepper.
When ready to serve, chop and add mint to the pickled vegetables and add additional salt and pepper as needed. Label the braised beef with sauce into shallow bowls and put the pickled vegetables on top or to the side.
Serve the marrow bones to people who enjoy them.
Equipment
A small coffee grinder is perfect for grinding juniper berries and other spices as well as coffee beans. This Mueller HyperGrind Precision Electric Spice/Coffee Grinder Mill is well-priced and highly rated.
Make it easy on yourself. Ditch the tedious and sticky job of chopping dried figs by hand and use a food processor. I have loved my Cusinart food processor for decades. New Cusinart food processors vary in price based on size and finish. My Cuisinart 11 cup, stainless steel model has served me well but it’s rather expensive. You can get a very nice functional Cuisinart Elemental 8-Cup model for $99 (as of this writing, October 11, 2022).
Every home chef should own a high quality Dutch oven. You will use it over and over and wonder how you ever did without it. I love my Le Creuset Enameled Cast Iron Signature Round Dutch Oven.
Storage
Store the braised beef covered, in the refrigerator for up to 5 days. Reheat on low. For longer storage, freeze for up to 6 months. Then defrost overnight in the refrigerator and reheat on low.
Top tip
Choose dried black mission figs for this braised beef recipe. Turkish brown figs, typically known as Calimyrna or Smyrna figs, have large seeds which will add an unwanted gritty texture to cooked dishes.
FAQ
Braising is a cooking method where a normally tough cut of meat is submerged in liquid and is cooked at low heat for several hours until the meat is tender. Typically, the meat is seared at high heat in a Dutch oven first to brown and develop flavor. Then the cooking liquid is added. This liquid contains water, seasoning and possibly wine or tomatoes, depending not he recipe. The liquid is brought to a simmer, the Dutch oven is then covered and then the meat is cooked at low heat.
Braised beef is made from cuts of beef that are normally tough, chewy and unpleasant to eat. Typical cuts of beef for braising include chuck roasts, short ribs, briskets and shoulder roasts. When these cuts of beef are cooked low and slow submerged in a liquid, they become tender and delicious.
Yes! Braising is relatively flexible and forgiving in terms of cooking time, but you can’t cook the meat forever. Even though you are cooking meat submerged in a liquid, overcooking still results in dry and tough chunks of meat. Stick to the recommended cooking times and temperatures of your braised beef recipe.
Looking for other healthy meat-based recipes? Try this Elk Tenderloin with Blackberry Port Sauce or Za'atar Chicken with Lemon Parsley Salad.
Braised Beef with Dried Figs
Ingredients
- 4 teaspoon juniper berries
- 1 cup dried black mission figs
- 28 oz canned whole peeled tomatoes, San Marzano-preffered
- 1 tablespoon extra virgin olive oil
- 3 pounds beef shanks
- 1 quart low sodium beef broth
- 1 pound green cabbage
- 4 carrots, divided
- ¾ cup white vinegar
- 1 tablespoon sugar
- sea salt
- freshly ground black pepper
- 2 teaspoon orange zest
Instructions
- Place the juniper berries in a small coffee or spice grinder and whiz until finely ground.
- Although the original Milk Street recipe calls for hand-chopping the figs, I find this to be a sticky, time consuming job by hand. Instead, put your dried figs into the bowl of a food processor and pulse until finely chopped.
- Place canned tomatoes in a medium bowl and crush with your hand.
- Heat olive oil in a large Dutch oven over medium heat. When the oil shimmers, add the beef shanks in a single layer and brown both sides. You will probably need to brown in two batches. Add additional olive oil as necessary.
- Put browned beef shanks back in the pot and add the tomatoes, beef broth, juniper berries and figs. Stir to combine and scrape up any browned bits that may be sticking to the pot. Bring the mixture to a simmer, cover and reduce the heat to a bare simmer. Cook for about 2 hours or until the meat is fall-off-the-bone tender.
- While the beef braises, make the pickled vegetables. Hand chop the cabbage or use the shredding attachment on your food processor. You want the cabbage to look like a chunky slaw.
- Shred 2 of the carrots, either using the large holes on a food grater, or (my pick) the shredding attachment on food processor.
- In a large bowl, combine the cabbage, carrots, vinegar, sugar and ¾ teaspoon of salt. Mix well, cover and place in the refrigerator to marinate until ready to serve.
- When the beef is tender, remove the shanks to a large bowl and let them cool until they are comfortable to handle. Slice the remaining carrot lengthwise and then cut crosswise into ½” half-moons. Add carrots to the pot, bring to a simmer over medium heat and cook until tender, about 15 minutes.
- While the carrots are cooking, remove the meat from the bone and shred into bite size pieces. Cut any fat and gristle off the meat. Reserve the marrow bones for those who enjoy them. Return the meat and marrow bones to the pot and heat through. Take off the heat and add orange zest. Taste the sauce and season with salt and pepper.
- When ready to serve, hope and add mint to the pickled vegetables and add additional salt and pepper as needed. Label the braised beef with sauce into shallow bowls and put the pickled vegetables on top or to the side. Serve the marrow bones to people who enjoy them.
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Leave a Comment