Syrian Beef or Lamb Meat Stock
The mother of all meat stock recipes! Easy to make and store, so you can always save time when making Syrian stews and other tabkhat. Also delicious to sip on when you're on a keto diet, and the equivalent of Arabic bone broth!
Equipment
- Pressure Cooker (optional)
- Stockpot
- Tongs
- Paper Towels
Ingredients
Meat Rub
- 1 tsp all spice ground
- 1 tsp sea salt
- 0.5 tsp black pepper freshly ground
- 0.25 tsp nutmeg ground
Stock Spices
- 1 cinnamon stick small
- 2 whole cardamon pods green ones
- 1 bay leaf
- 0.5 small onion preferably white
Stock Fry
- 50 ml vegetable oil
- 500 g beef or lamb meat stew meat, around 4 cm cubes
Instructions
Mise en place
- Prepare the spice rub ingredients in one small bowl, the stock spices ingredients in another bowl, and get the meat ready in another bowl. You can pour the oil directly into the stockpot or pressure cooker, since we'll be searing the meat there directly later on.
Prep & Sear the Meat
- If you need to cut your meat, a tip is to NOT cut it very small, as it will take a long time to sear.
- Pat your meat pieces dry with paper towels, and then coat it with the meat rub.
- Sear the meat from all sides in the hot oil, around 4 minutes on each side.
Make the Stock
- Add all the stock spices into the instant pot, and fill with room temperature water. You should fill it around 7 cms on top of the meat pieces to ensure they are well covered.
- Seal the instant pot and pressure cook for around 35-40 minutes. You can experiment with your model and preference for meat texture every time you repeat the recipe.
- Allow for natural release.
Notes
You can use the meat and stock to cook a number of Middle Eastern dishes (stews) on this site. If you can't use it right away, you can freeze the stock in a tupperware or in cubes for later use. Usually they freeze the meat inside the stock to quickly prepare a dish in the future.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @tasteofsham on Instagram.