This is based on a recipe from ‘The Foods of Morocco, a food lover’s journey’. Changes were made to protect my wimpy palate.
And changes were needed to accommodate our beef.
I have complained in the past that I have a difficult time getting tender beef. A stew or braise that I would have cooked for two hours in the U.S. needs three or four with the beef I get here. I made a wonderful beef stew in January and decided to try again.
This dish was to be baked in a slow oven, 275F (140C) for 3 1/2 hours, which is what I did.
Some of the beef was edible, but most wasn’t.
We ended up with a big pot of inedible, but delicious beef.
I decided to bake it again. I had no idea if braising beef that had been cooked, cooled and refrigerated would work, but it was worth a try.
It was wonderful….
The beef was falling apart and the flavors even better than the first time.
I’ve adjusted the temperature in the recipe.
Instead of the traditional couscous, I served it with Parsley Mashed Potatoes.
Slow-Cooked Moroccan Beef
Total time: 4 hours
- 40oz (1200gr) beef, suitable for braising, cut into 1″ (2.5cm) pieces
- 2 small onions, chopped
- 4 cloves garlic, crushed
- 2 tbs olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp ground ginger
- 1 tsp dried oregano
- 2 tsp dried parsley
- 1/2 tsp salt or 1 beef stock cube, crumbled
- 2 tsp honey
- 2 cups (15oz, 450gr) chopped, peeled tomatoes, with all juices
- 1 preserved lemon, rinsed, pulp discarded and chopped.
- To finish:
- 1 tbs cornstarch dissolved in 2 tbs water
- 2 tbs fresh parsley, chopped
- 1/2 preserved lemon, rinsed, pulp discarded and chopped.
- Put beef, onions, garlic, oil, dried herbs and spices in a heavy pot. Stir well to combine.
- Add tomatoes, honey, salt or stock cube and 1 preserved lemon, chopped. Stir to combine.
- Cover pot and put into 325F (160C) oven for 3 1/2 hours. Check every hour or so and add water if it seems dry. Mine had a lot of liquid.
- Remove from oven and put on medium heat on the cook top.
- Add cornstarch if needed, thickening to your taste.
- Stir in fresh parsley and remaining preserved lemon
A lot of little things have been irritating me lately…. Probably has to do with the mud.
Regardless, I thought I’d share.
I’m seeing more and more recipes that loudly proclaim to be Vegan or Gluten-Free.
I have no problem with that when it’s actually useful information – like a great recipe for gluten-free pizza dough.
Do we really need to see ‘GLUTEN-FREE!!!!!’ for grilled steak?
Don’t we already know that??????
Is all that punctuation necessary?!?!?!
Do we need to be told that Asparagus with Lemon is ‘Suitable for Vegans’?
Isn’t that a bit oxymoronic?
Is that a word?
Actually, that nicely introduces another thing that has been really irritating me.
I thought that went out with the Valley Girl craze of the 80’s, but I’ve been out of the U.S. for a long time.
We were watching a show on the Food Network the other night called ‘Foodography’. The name doesn’t matter, I just wanted you to know it wasn’t ‘Cupcake Wars’.
There was a young woman demonstrating making baklava:
First you lay out the filo?
Then you brush it with butter?
And sprinkle it with walnuts?
She ‘talked up’ the entire time she was on the show?
It drove me crazy?
Don’t people know that a rising inflection indicates a question?
Isn’t anyone teaching grammar and speech anymore?
Can someone make me stop?