Slow-Cooked Moroccan Beef

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

Ingredients:

  • 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.

Slow-Cooked Moroccan Beef

Instructions:

  • 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
  • Serve.

Print Recipe

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.

But steak?

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.

Uptalking.

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?

Last Updated on February 26, 2014

9 thoughts on “Slow-Cooked Moroccan Beef”

  1. Dear Katie,

    As a long-time reader, I would like to let you know that I really enjoy your refreshing writing style and love the way you keep your delicious recipes down-to-earth. I do think food labels are important. The gluten-sensitive person has a right to know if the steak is marinated in a preparation containing wheat. Or the vegan wants to know if the salad, he or she is eating, has fish sauce added to it. Since I started asking about ingredients, I’ve never ceased to be amazed what goes into restaurant dishes or foods from the grocery store.

    Best,
    Martin

  2. Kate, spelling, punctuation and using the right words – all would be nice LOL

    Martin, I agree that all of that information should be on food labels. Reading labels is one of the reasons I no longer use commercial salad dressing ;-). I was referring to the announcements made in all capital letters by bloggers on a simple posted recipe – where all the ingredients are clearly listed anyway. I hate being bombarded with the obvious LOL If it’s unexpected, such as gluten-free bread, by all means, shout it from the rooftops. Steak? Naw….. And thanks for the kind words….

  3. You will be happy to know that one of my Facebook friends started a long thread on the number of things identified as gluten free as a selling point, and someone else posted a link to an article about why uptalking is to be avoided. In other words, these are annoyances that seemed to have reached critical mass.

    I do sympathize with those who truly need gluten free, but the label should not be applied to those things that are not processed in any way, but are naturally gluten free. The specific item a chuckled at was the fat-free, gluten-free yogurt.

  4. Karen, I do tire of people stating the obvious – saying a steak is gluten-free or good for a paleo diet. I also like fat-free vegetables LOL

    Tanna, the oven is my slow-cooker. Helps with the heat, too.

  5. Was the uptalking woman Australian? Or perhaps she was Canadian? I’ve heard that kind of talking often? It’s all I can do not to mock them mercilessly? Okay, that’s enough of that now? (My eyebrows might stay permanently in that position.)

    I can’t stand self-diagnosed gluten-intolerant people. “I don’t do wheat…. I stopped eating wheat for 3 days and I feel so much better….” Why on earth do they make things more difficult than necessary?

    However, people who really do have gluten allergies, have to ask about everything. My dad was celiac and once when he was away from home on business, jokingly asked a line-cook to make sure there was no flour in his omelette. It turned out that this fellow ALWAYS threw a little flour into his omelettes (so they’d be really fluffy). And then there are rice crackers, made with rice flour, salt and water. I buy them to take them when I have to bring snacks – two of the people have to be glutenfree. I was horrified to see a note on the rice cracker package that it may contain traces of wheat. Augghhhhhhhhh!

    I must say that I’m miffed that there is no mention that the gluten-free grilled steak isn’t also labelled as low-carb.

  6. Elizabeth, steak is low-carb????? Who knew!. I actually also hate the ‘free’ bit. Can’t things be ‘no gluten’ or ‘no sugar’? Do they have to be ‘gluten free’ or ‘sugar free’? Just who is freeing all of this sugar and gluten? The world is getting dumber….

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