Mom’s Special Mansaf

A serving of mansaf with topping of nuts and parsley.

5 from 1 vote

Mom’s Special Mansaf

Learn how to make mansaf—a tasty Lebanese dish made with rice, ground beef, and tender beef, all seasoned with aromatic spices.

Prep Time20

Cook Time2 30

Total Time2 50

Course: Main

Cuisine: Lebanese

Freezer friendly: 2 Months

Shelf life: 4 Days

Servings:

Author: Samira

Ingredients

For the beef shanks

2.2 lb beef shank or beef brisket
1 white onion medium, peeled and quartered
7 cloves garlic smashed
3 bay leaves
6 cardamom pods
1 tsp salt
1/2 tsp black pepper
2 cups water or beef stock

For the rice

4 cups long-grain rice
6 cups water or beef stock
8 oz ground beef
2 Tbsp olive oil or vegetable oil
1/2 Tbsp salt
1/2 tsp black pepper
1 tsp ground cinnamon powder
1/4 tsp Lebanese 7-spice

The nuts

1/2 cup cashews raw
1/2 cup blanched almonds
1/4 cup pine nuts
2 Tbsp vegetable oil

Garnish

2 Tbsp parsley chopped

US Customary - Metric

Instructions

Prepare the beef

Cube the beef, peel and quarter the onion, and smash the garlic.
Cook the beef with your preferred method.
In the oven: Preheat the oven to 350ºF/1750ºC. Place the beef cubes in a large roasting pan. Add the onion, garlic, bay leaves, cardamom pods, salt, and black pepper. Pour 2 cups of water (or beef stock) into the pan. Cover the pan tightly with aluminum foil and cook for 2.5-3 hours, or until the beef is fork-tender.
On the stovetop: In a large pot, add the beef brisket, onion, garlic, bay leaves, cardamom pods, salt, and black pepper. Pour about 6 cups of water and bring it to a boil. Remove any foam that forms, reduce the heat to low, cover, and let it simmer for 2.5-3 hours, or until the beef is tender and can be easily shredded with a fork.
In an Instant Pot: Set your Instant Pot to the "Sauté" mode and add a bit of oil. Brown the beef brisket on all sides for about 5 minutes. Add the onion, garlic, bay leaves, cardamom pods, salt, black pepper, and 3 cups of water to the pot. Close the Instant Pot lid and set it to "Pressure Cook" on high for 30-40 minutes, depending on the size of the brisket. Once the cooking time is up, allow the pressure to release naturally.
You can also drain the broth and use it to cook the rice.

Prepare the rice

Wash the rice under cold water until the water runs clear.
In a large saucepan, heat the olive oil over medium heat. Add the minced beef and cook for 3-5 minutes until browned, breaking it up into small pieces.
Add the rinsed rice, cinnamon, black pepper, 7-spice mix, and salt. Mix well and sauté for 1-2 minutes.
Pour in the water (or beef stock) and bring to a boil.
Then, lower the heat to a simmer and cover the pan. Cook for 15-20 minutes or until the rice is tender and the liquid is absorbed.
Once cooked, fluff the rice with a fork and set aside.

Prepare the nuts

In a large pan, heat the vegetable oil over medium heat. Add the raw cashews, blanched almonds, and pine nuts.
Toast the nuts, stirring frequently, for about 5-7 minutes until golden and fragrant.
Remove the nuts from the pan and place them on a paper towel to drain any excess oil.

Assemble the mansaf

On a large serving platter, spread the cooked rice evenly. Top with the cooked beef brisket, then with the toasted nuts and chopped parsley.
Enjoy the mansaf with your family!

Video

Notes

To store: Let any leftovers cool to room temperature. Then, store them in an airtight container in the fridge for up to four days. To reheat, warm them on the stovetop until heated through.

Make ahead: The beef can be prepared up to two days in advance. Store it in an airtight container in the refrigerator, then reheat it on the stovetop.

To freeze: It's best to freeze in portion-sized containers. Then, store them in the freezer for up to two months. Thaw in the fridge overnight and reheat on the stovetop or microwave.

Nutrition