Alas, this dish isn’t really medieval because of the inclusion of a few non-medieval ingredients – it is a variation of a well loved lamb dish that had to be adapted because several people I know don’t like lamb. It’s also exceedingly popular with most of my friends and family so I’m including it. I generally don’t add the cilantro. If you use commercially produced stock, I would suggest omitting the salt in this recipe as the olives will definitely add that component.

Pinch ground saffron
1 tablespoon ground ginger
1 teaspoon fresh ground black pepper
3/4 teaspoon ground cumin
1 tablespoon sweet paprika
2 tbsp garlic powder
1/2 tablespoon salt
3 tablespoons olive oil
3 pounds beef shoulder, trimmed and cut into 2-inch pieces
1 cup minced yellow onions
ground black pepper
3 cups dark veal or chicken stock
2/3 cup finely chopped fresh parsley, plus extra for garnish
1/3 cup finely chopped fresh cilantro
1 pound crack green olives, drained and pitted
3 to 5 tablespoons fresh lemon juice

Combine two tablespoons of the oil and spices in a bowl or sealable bag and mix until a paste. Toss meat in paste until all meat is coated well and refrigerate at least two hours. Heat the remaining tablespoon of oil in large cast iron or heavy bottom pot over medium-high heat. Add the beef and sear until meat is almost all seared, add in the onions. Stir for two minutes, add stock, and herbs (if using) and bring to boil. Reduce heat to low and simmer for two hours. If you prefer lots of broth, simmer with the lid on, for a thicker less broth based dish simmer uncovered. Remove meat from broth and skim the broth, bring broth to boil and add olives and cook for 10 minutes uncovered. Add lemon juice and reseason if needed. Return meat to broth and garnish with parsley if desired.

Good with couscous, excellent with rice.