Beef yassa

🧅 Tender stewing beef with abundant soft onions, mustard and lemon.

Ingredients

• 600 g boneless stewing beef in 2.5 cm cubes
• 700 g sliced onions
• 3 crushed garlic cloves
• 60 ml lemon juice: 40 ml marinade and 20 ml finishing
• 25 g mustard
• 25 ml neutral oil
• 700 ml potable water initially, adjusted
• 1 bay leaf
• ½ teaspoon salt and pepper, adjusted

Preparation

Mix beef, garlic, mustard and 40 ml lemon in raw-only bowl. Cover and refrigerate 30 minutes. Reserve remaining 20 ml lemon separately.

Place beef and all marinade in pot with 700 ml water and bay. Simmer partly covered about 50 minutes; retain liquid and extend if still firm.

Meanwhile soften onions in 25 ml oil in wide pan about 20 minutes over medium-low heat, stirring. Add a little water if dry.

Transfer beef with clean tool onto onions. Add cooking liquid gradually for a loose sauce, not automatically all of it.

Simmer gently about 25–30 minutes until very tender, adding hot liquid as needed. Some cuts take longer; do not stop by time alone.

Add reserved 20 ml lemon, pepper, taste and salt only if needed. Remove bay and reduce lightly if too loose without drying onions.

Divide four portions of meat, onions and sauce. Optional rice or other sides are separate and excluded.