Spelt with Kale, Pulled Beef and Pomegranate Seeds

By Regula Ysewijn •


Uncomplicated, full of flavour and downright cosy to eat.  The sprinkling of pomegranate seeds makes the dish particularly easy on the eye.


Don't you just love those dishes that you can scoop into a warm bowl, and eat - ssht don't tell anyone - just with a spoon - while you warm yourself on the bowl…

This is one of those dishes that is a winner in summer and in winter, a dish you can make especially or from leftovers. Uncomplicated, full of flavour and downright cosy to eat.

The sprinkling of pomegranate seeds makes it festive and easy on the eye, but also gives it a nice fresh touch. Pomegranate seeds work so perfectly in savoury dishes.
 
I like to use spelt, it is such a nice change from potatoes, chips or pasta and so very wholesome. Spelt is a kind of wheat that was very important in ancient and medieval times and has many health benefits. The gluten in spelt is soluble which means it can be used by some people with wheat intolerance. It is believed that spelt came to Britain from the Middle East around 7000 years ago and it was quite common in the middle ages. It disappeared almost entirely after the industrial revolution making way for it's brother the modern wheat. Spelt growing continued on a small scale and especially in Italy where it remained an important staple in the kitchen.

Today we see a big increase in spelt growing and I can see why, it is delicious and versatile with its natural nutty flavour.  I myself have a mild intolerance for wheat and spelt brings me the wholesome grain dishes I so love to eat. Leftover spelt with a poached egg and some cheese is one of my all time favourite lunches, so when you cook this dish, cook a little too much spelt and have it for lunch, it is a delight.



Spelt with Kale, Pulled Cumin Beef and Pomegranate Seeds 

 
Makes 4, or two with leftovers
 
You can either use leftover beef, or make the beef especially
 
For the pulled beef
500 g stewing steak or chuck steak
flour for dusting
1,5 tsp of ground cumin
0,5 tsp of ground coriander
1 dried chilli
1 medium red onion
1 clove of garlic
1 tin of peeled tomatoes
1 small tin of tomato puree
 
4 cups of spelt
8 cups of water
a handful of kale leaves, tough stalks removed (you can also use savoy cabbage)
pomegranate seeds, to taste
salt - pepper
 
Sour cream or yoghurt to serve
 
Method
 
Heat your oven to 160°C
 
In a cast iron pan with lid, fry the onion and the garlic in a little oil and after a minute or so add the herbs and chilli.
Dust your meat with flour, open your tins of tomato and tomato puree so you have them at arms reach ready.

When your onion and garlic are fried fruity, add the meat to the pot and immediately add the tomato puree, the tin of peeled tomatoes and a tin of water.

Bring to the boil and turn the heat down to a small flame, after 5 min put on the lid and transfer the beef to the oven for 2 hours, or slightly longer depending on the quality and cut of the beef.

In any case, check on the beef after 2 hours and take it out of the oven. Use two forks to pull the beef into strings and leave to stand until you need it.
 
You can prepare the meat in advance and keep in the fridge for evening supper or the day after, like with all stews, the flavour only gets better.
 
When you are ready to prepare the meal, cook the spelt according to your package instructions. Blanch the kale in boiling water after you've turned down the heat to a gentle bubble.

Meanwhile remove the pomegranate seeds from the fruit and keep in a bowl covered in cling film until you need it.

Drain your kale when it is cooked to your taste, I like it with a bite to it, and cover until needed. 

Warm your stew towards the end of the cooking time of the spelt.

When the spelt is ready, drain and transfer to a bowl, add the kale leaves, and drizzle over some olive oil or rapeseed oil and a pinch of salt and pepper.
 
Serve the spelt with the beef, sprinkle over the gorgeous pomegranate seeds and serve with sour cream or yoghurt. You can also have some salad and bread as a side.
 
This is a great dish to have with leftover stew, just add some ground cumin and coriander while reheating it to get a similar effect or leave as it is.
 
This dish is lovely with a glass of Ayran or a good old IPA beer.

 

Enjoy!

Inspired? Visit Great British Chefs collection of tasty kale recipes.


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Regula Ysewijn

Regula is a Belgian graphic designer, photographer and Britophile. She started her food blog, 'Miss Foodwise', about two years ago and is devoted to discovering everything there is to know about British food and culture. She has a passion for vintage British cookery books and a weakness for dainty floral tea cups. Regula likes her whisky old, her stout dark and bitter and her Earl Grey black.

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