Belen Tava
A rich, oven-baked beef or lamb tray dish with onions, garlic, fresh chilies, and warm spices, slow-baked until fall-apart tender.
Ingredients
- 2 kg beef or lamb
- 1 kg pearl barley onions
- 1 head garlic
- 2 fresh peppers
- 4 green chilies
- 4 medium tomatoes
- 1 tsp black pepper sauce
- 1 tsp tomato sauce
- 1 tsp olive oil
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp cumin
- 1 tsp thyme
- 4 tbsp butter cut into small chunks
Instructions
- Combine everything in the tray: Place the beef, onions, garlic, peppers, chilies, and tomatoes into a large oven tray. Add the seasonings and mix thoroughly.
- Add the butter: Dot butter chunks across the top for richness and moisture.
- Seal the tray: Cover tightly with greased paper, then aluminum foil.
- Bake low and slow: Bake at 200°C (392°F) for 1.5–2 hours, until tender.
- Check for doneness: Meat should pull apart easily. Reseal and continue baking if needed.
- Serve hot: Serve straight from the oven while warm and fragrant.
Notes
Substitute lamb for beef if preferred — lamb may cook slightly faster. Adjust chilies and peppers to control spice level. Fresh tomatoes or tomato sauce both work well.