Fragrant Ras el Hanout Slow Cooked Beef with Lemon

Be warned.  Cooking this meal will fill your home with the most amazing aromas and the family will be demanding "Is dinner ready yet? I'm starving".  And - it will taste even better.  

Ras el Hanout is a beautiful Moroccan spice blend meaning "Top of the Shop" and it's flavours are key to this recipe. You can later use the remaining spice blend to flavour rice, couscous, chicken or lamb dishes.

Oh -  This makes seriously good leftovers for lunch the following day - or breakfast! 

Inspiration comes from a recipe in “The Feast goes On”  by the Monday Morning Cooking Club as featured in Delicious Magazine.  I hope you enjoy my version as much as my family does!

Preparation     20 minutes

Cooking          15 minutes on stove top   PLUS   3 ½  hours in oven

Serves              6  or 8 smaller servings 

Ingredients

2 kg Chuck steak – trim away the thick white fat (should have about 1.5 kg meat) then cut meat in 4 cm cube chunks

Splash olive oil

4 level teaspoons (1 tablespoon) Ras el Hanout.  HINT:  Available from Delis.

1 small red chilli – deseeded and finely sliced.   OR     ½ to 1 teaspoon Dried Chilli flakes.

HINT: Taste your dish before adding the Chilli as the Spice Blend has Cayenne Pepper

¼ teaspoon each of Sea Salt and Pepper

3 onions - sliced

4 cloves garlic – crushed

1 large tin (approx. 800 gram) crushed tomatoes

¼ cup water

3 preserved lemon segments – Rinsed. Use the rind only, finely shredded.  Discard flesh and white pith.

1 tablespoon Honey

½ bunch coriander - chopped  

½ bunch Flat leaf parsley – chopped

1 tin Chick Peas - rinsed and drained

Plus:  Small handful red lentils on standby and maybe some water from a recently boiled kettle

Method

Preheat oven to 140-145˚ C. 

Use a large deep tight-lidded casserole dish that can be heated on stovetop and oven.

Heat a little oil in the pot then add the onions and brown slightly, uncovered. Add the garlic.

Add and brown the cubed meat stirring well.

Stir through the Ras el Hanout, salt and pepper.

Pour in the tomatoes and water along with the preserved lemon and honey.

Stir well and simmer for 5 minutes.

Taste and add the chilli to your taste. (I use ½ to 1 teaspoon dried Chilli Flakes)

Remove from stove.

Add a small handful of combined chopped coriander, parsley.

Cover pan with lid and place in oven.

Cook for 3 hours.  Check after 2 hours to ensure meat is still covered with liquid and moist, stir.

At the 3 hour stage – recheck and stir. If you feel it is a little watery add some red lentils to thicken. 

Or if needed a little water from a recently boiled kettle.

TIP:  It should be approaching the consistency of meat so tender it is ready to fall apart surrounded by a thick lusciously rich and moist gravy.

Add the cooked Chickpeas and stir through.

Cook for a further ½ hour .      NOTE:   This will be   3 ½ hours in oven in total

Remove from oven. I like to serve from the casserole dish as it helps keep it warm.

Scatter some of the combined parsley and coriander over the top.  Or Mint if you prefer.

Have warmed bowls ready and serve with steamed greens, perhaps some chunks of Turkish Bread and a bowl of Greek yoghurt.

                                                             Enjoy!      Colleen