I was looking for something a little different to make and the answer came from one of the latest cookbooks I had purchased. Moroccan cuisine is quite fragrant with it's use of such herbs as spices as cinnamon, saffron, coriander, chilli and parsley. The slow braises in the form of tagines bring succulent characteristics and complex flavours to their contents that develop from the long slow cooking time. This recipe comes for "A little taste of Morocco" by Tess Mallos.
Moroccan Slow-cooked Beef with Herbs
1kg gravy beef (beef shin and chuck steak can be substituted)
1 red onion, finely chopped
4 garlic cloves, finely sliced
2 tablespoons olive oil
2 teaspoons Ras el Hanout
½ teaspoon Harissa
¼ teaspoon freshly ground black pepper
3 ripe tomatoes, skinned and de-seeded, dice the flesh very finely
2 pieces of preserved lemon, pulp and membrane discarded, rind sliced
2 teaspoons honey
2 tablespoons coriander leaves, roughly chopped
2 tablespoons parsley leaves, roughly chopped
extra coriander and parsley leaves roughly chopped, to serve
extra piece of preserved lemon, prepared as above
Preheat the oven to 140°C/275°F.
Trim any sinew and fat from the meat and cut into one inch pieces.
Place the beef in an ovenproof dish - then add the onions, garlic, olive oil, Ras el Hanout, Harissa and pepper - stir through the beef.
Then add the tomato pulp, preserved lemon rind, honey, coriander and parsley leaves - mix this well through the beef mixture.
Place in the oven and cook for 3½ hours - check after 1½ hours to make sure it's not drying out, if so add a little water.
When the meat is very tender, place it on a serving dish and scatter over with extra preserved lemon rind, fresh coriander and parsley.
Serve with fluffy couscous.
Tagged with Savoury Food