- 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
- ⅓ cup (90g) tahini
- ¼ cup (60ml) lemon juice
- ½ teaspoon ground cumin
- 1Preheat oven to 160°C.
- 2Separate coriander leaves and stems; reserve leaves. Wash roots and stems well; chop finely.
- 3Heat 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.
- 4Reduce 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.
- 5Stir 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.
- 6Meanwhile, make tahini drizzle. Process ingredients and ¼ cup (60ml) water in a small food processor until smooth. Season to taste. (Makes about ¾ cup.)
- 7Shred 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.
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