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 … Continue reading →