Name: Moroccan pulled beef
Cook time: 210 min
Total time: 210 min
Yield: 8
Ingredients: 1 bunch fresh coriander; 2 tablespoons olive oil; 1.5 kilograms piece beef bolar blade roast; 2 tablespoons moroccan seasoning; 1 onion (150g), chopped finely; 2 cloves garlic, crushed; 1 tablespoon harissa paste; 1 tablespoon ground cumin; 1 litre (4 cups) beef stock; 400 grams can diced tomatoes; tahini drizzle; ⅓ cup (90g) tahini; ¼ cup (60ml) lemon juice; ½ teaspoon ground cumin

Packed with spicy Moroccan flavours this slow-cooked beef dish. And the tahini drizzle really adds an extra special touch.

Looking for more Moroccan recipes?

Ingredients

1 bunch fresh coriander

2 tablespoons olive oil

1.5 kilograms piece beef bolar blade roast

2 tablespoons moroccan seasoning

1 onion (150g), chopped finely

2 cloves garlic, crushed

1 tablespoon harissa paste

1 tablespoon ground cumin

1 litre (4 cups) beef stock

400 grams can diced tomatoes

tahini drizzle

⅓ cup (90g) tahini

¼ cup (60ml) lemon juice

½ teaspoon ground cumin

Method

1.Preheat oven to 160°C.

2.Separate coriander leaves and stems; reserve leaves. Wash roots and stems well; chop finely. 3

3.Heat oil in a 5.75 litre (23-cup) cast iron or other flameproof casserole dish (see tips). Coat beef in moroccan seasoning; cook for 3 minutes on each side or until browned.Transfer beef to a plate.

4.Reduce heat to low; add onion to dish. Cook, stirring, for 5 minutes or until softened. Add garlic, harissa, cumin and chopped coriander root and stem mixture; cook, stirring for 30 seconds or until fragrant.

5.Stir in stock and tomatoes; return beef to dish. Season; cover with a tight-fitting lid. Transfer to oven; cook for 3 hours or until beef is very tender.

6.Meanwhile, make tahini drizzle. Process ingredients and ¼ cup (60ml) water in a small food processor until smooth. Season to taste. (Makes about ¾ cup.)

7.Shred beef, using two forks. Serve half the shredded beef mixture, topped with tahini drizzle and reserved coriander leaves. Transfer remaining beef mixture to an airtight container; cool, then store.

We used a 23cm x 30cm oval cast iron casserole dish.
The quantity of tahini drizzle is enough to use for the served portion of pulled beef. Make another batch when reheating the stored portion or, for a quick alternative, serve with your favourite bought hummus with lemon juice to taste swirled through.

Serve with basic quinoa. Alternatively, make the simple yoghurt flatbread or serve with purchased flatbread, such as Greek yiros wraps.

Refrigerate shredded beef mixture in an airtight container for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave. Refrigerate tahini drizzle in a screw-top jar for up to 5 days.
Note

Women's Weekly Food

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