Moroccan Braised Beef Recipe

From the moment the spices hit the hot pan, filling my kitchen with an intoxicating aroma of cumin, ginger, and cinnamon, I knew this Moroccan Braised Beef recipe was something special. My family, usually a tough crowd to please on weeknights, devoured it with an enthusiasm I hadn’t seen in ages. The beef, slow-cooked to fork-tender perfection, practically melted in our mouths, infused with the rich, complex flavors of North Africa. Served over fluffy couscous and garnished with fresh cilantro, it was a culinary journey that transported us straight to Marrakech. This isn’t just a meal; it’s an experience – and one I’m thrilled to share with you.

Ingredients

This Moroccan Braised Beef recipe relies on a vibrant blend of spices and fresh ingredients to create its signature flavor profile. Here’s what you’ll need to gather:

For the Beef:

• 2.5 – 3 lbs Beef Chuck Roast: Choose a well-marbled chuck roast for the best flavor and tenderness after braising. Look for a roast that is at least 2 inches thick.
• 2 tablespoons Olive Oil: Extra virgin olive oil is preferred for its flavor and health benefits, but any cooking oil with a high smoke point will work.
• 1 large Onion: Yellow or white onion, roughly chopped. Onions form the aromatic base of the braise.
• 4 cloves Garlic: Fresh garlic cloves, minced. Garlic adds pungency and depth of flavor.
• 1 inch piece of Ginger: Fresh ginger, peeled and grated or minced. Ginger provides a warm, spicy note that is characteristic of Moroccan cuisine.

Spice Blend:

• 2 teaspoons Ground Cumin: Cumin offers a warm, earthy, and slightly bitter flavor that is essential in Moroccan cooking.
• 2 teaspoons Ground Coriander: Coriander seeds, when ground, have a citrusy and slightly sweet aroma that complements cumin beautifully.
• 1 teaspoon Ground Turmeric: Turmeric not only adds a vibrant golden color but also a mild, earthy, and slightly bitter flavor.
• 1 teaspoon Ground Cinnamon: Cinnamon brings warmth and sweetness to the dish, balancing the savory spices.
• ½ teaspoon Ground Ginger: Adding ground ginger alongside fresh ginger intensifies the ginger flavor.
• ½ teaspoon Red Pepper Flakes (optional): For a touch of heat, red pepper flakes add a subtle kick. Omit if you prefer a milder flavor.
• 1 teaspoon Salt: Kosher salt is recommended for even seasoning. Adjust to taste.
• ½ teaspoon Black Pepper: Freshly ground black pepper enhances the other spices and adds a subtle bite.

Vegetables & Liquids:

• 1 (14.5 oz) can Diced Tomatoes: Use diced tomatoes with their juices. They provide acidity and liquid for the braise.
• 1 cup Beef Broth: Low-sodium beef broth allows you to control the salt level. You can also use chicken broth or even water in a pinch.
• ½ cup Dried Apricots: Dried apricots add sweetness and a chewy texture that contrasts nicely with the tender beef. Halve or quarter them if they are large.
• ½ cup Raisins or Golden Raisins: Raisins, like apricots, contribute sweetness and a plump texture. Golden raisins offer a slightly milder flavor.
• ½ cup Green Olives, pitted: Green olives, such as Castelvetrano or Manzanilla, provide a salty, briny counterpoint to the sweetness and spices.
• 1 Lemon: You will need both the zest and juice of one lemon. Lemon zest adds bright citrus aroma, while the juice adds acidity and brightness at the end.
• Fresh Cilantro, chopped (for garnish): Fresh cilantro adds a vibrant, herbaceous finish. Parsley can be used as a substitute if you prefer.

Optional Ingredients (for extra flavor and depth):

• 1 tablespoon Tomato Paste: Tomato paste intensifies the tomato flavor and adds richness to the braising liquid.
• Pinch of Saffron threads: Saffron threads, while expensive, impart a unique flavor and vibrant color to the dish. A small pinch is all you need.
• Preserved Lemon (quarter of a lemon): Preserved lemon rind adds an intensely lemony and salty flavor. Rinse well and remove the pulp before using just the rind, finely chopped.

Instructions

Follow these step-by-step instructions to create perfectly tender and flavorful Moroccan Braised Beef:

Step 1: Prepare the Beef and Spice Rub

1. Pat the Beef Dry: Use paper towels to thoroughly pat the chuck roast dry. This is crucial for achieving a good sear.
2. Cut into Large Cubes (Optional): For faster cooking and more surface area for browning, you can cut the beef roast into large, 2-3 inch cubes. Alternatively, you can braise the roast whole and shred it later.
3. Combine Spices: In a small bowl, mix together the ground cumin, ground coriander, turmeric, cinnamon, ground ginger, red pepper flakes (if using), salt, and black pepper.
4. Rub the Beef: Generously rub the spice mixture all over the beef cubes (or whole roast), ensuring every surface is well coated.

Step 2: Sear the Beef

1. Heat Olive Oil: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat until it shimmers.
2. Sear the Beef in Batches: Add the beef cubes (or whole roast) to the hot pot in batches, being careful not to overcrowd the pot. Overcrowding will steam the beef instead of searing it.
3. Brown on All Sides: Sear each batch of beef for 2-3 minutes per side, until nicely browned. This searing step is essential for developing deep, rich flavor. Remove the browned beef from the pot and set aside.

Step 3: Sauté Aromatics

1. Sauté Onion: Add the chopped onion to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot – these are called fond and are packed with flavor.
2. Add Garlic and Ginger: Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic.
3. Add Tomato Paste (Optional): If using tomato paste, add it to the pot and cook for 1 minute, stirring constantly, to caramelize it slightly and deepen its flavor.

Step 4: Deglaze and Braise

1. Deglaze with Beef Broth: Pour in the beef broth to deglaze the pot, scraping up any remaining browned bits from the bottom.
2. Add Diced Tomatoes: Stir in the canned diced tomatoes (with their juices).
3. Return Beef to Pot: Return the seared beef to the pot.
4. Add Dried Fruit and Olives: Add the dried apricots and raisins (or golden raisins) and green olives to the pot.
5. Bring to a Simmer, then Braise: Bring the mixture to a simmer, then reduce the heat to low, cover the pot tightly, and braise for 2.5 to 3 hours, or until the beef is fork-tender and easily shreds. If braising a whole roast, it may take closer to 3.5-4 hours.

Step 5: Finish and Serve

1. Check for Tenderness: After 2.5-3 hours, check the beef for tenderness. It should be easily pierced with a fork and shred apart with minimal effort. If not tender, continue braising for another 30-60 minutes, checking periodically.
2. Skim Excess Fat (Optional): If there is excess fat on the surface of the braising liquid, you can skim it off with a spoon.
3. Shred Beef (if braised whole): If you braised a whole roast, remove it from the pot and shred it with two forks. Return the shredded beef to the pot.
4. Stir in Lemon Zest and Juice: Stir in the lemon zest and lemon juice to brighten the flavors.
5. Adjust Seasoning: Taste and adjust seasoning with salt and pepper as needed.
6. Garnish and Serve: Garnish generously with fresh chopped cilantro. Serve hot over couscous, rice, or quinoa.

Nutrition Facts (Estimated)

Please note that the following nutrition facts are estimates and can vary based on specific ingredients used, portion sizes, and cooking methods. These values are per serving and are based on approximately 6 servings from the recipe.

• Serving Size: Approximately 1.5 cups
• Calories: 550-650 calories
• Protein: 45-55 grams
• Fat: 30-40 grams
  • Saturated Fat: 10-15 grams
• Carbohydrates: 30-40 grams
  • Fiber: 5-7 grams
  • Sugar: 15-20 grams
• Sodium: 600-800 mg (depending on broth and olives used)

For more precise nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 30-40 minutes (includes chopping vegetables, measuring spices, searing beef)
• Cook Time (Braising): 2.5 – 3 hours (or longer if braising a whole roast)
• Total Time: Approximately 3 – 3.5 hours

This recipe requires some hands-on prep time and a significant braising time, but the results are well worth the effort. The slow braising process is what creates the incredibly tender and flavorful beef.

How to Serve Moroccan Braised Beef

Moroccan Braised Beef is a versatile dish that pairs beautifully with a variety of accompaniments. Here are some delicious serving suggestions:

• Classic Couscous:
  • Fluffy Couscous: Serve over a bed of light and fluffy couscous. The couscous soaks up the flavorful braising sauce perfectly.
  • Lemon Herb Couscous: Enhance the couscous with lemon zest, fresh herbs like parsley and mint, and a drizzle of olive oil for extra flavor and freshness.
  • Vegetable Couscous: Mix in roasted or steamed vegetables like carrots, zucchini, and chickpeas into the couscous for a heartier and more nutritious meal.
• Grains and Starches:
  • Basmati Rice: Fragrant basmati rice is another excellent base to serve this braise over.
  • Quinoa: For a gluten-free option, quinoa provides a nutty flavor and good source of protein.
  • Polenta: Creamy polenta can be a surprising but delicious pairing, offering a smooth and comforting texture.
• Vegetables and Sides:
  • Roasted Vegetables: Serve alongside roasted root vegetables like carrots, parsnips, and sweet potatoes that have been tossed with Moroccan spices for a complementary flavor profile.
  • Steamed Green Beans or Asparagus: A simple side of steamed green beans or asparagus provides a fresh and green contrast to the rich braise.
  • Moroccan Salad: A refreshing Moroccan salad with cucumbers, tomatoes, red onion, and mint dressed with a lemon vinaigrette offers a bright and tangy counterpoint.
  • Warm Pita Bread or Crusty Bread: Serve with warm pita bread or crusty bread for scooping up the delicious sauce.
• Toppings and Garnishes:
  • Fresh Cilantro or Parsley: A generous sprinkle of fresh cilantro or parsley brightens the flavors and adds visual appeal.
  • Toasted Almonds or Pine Nuts: Add a sprinkle of toasted slivered almonds or pine nuts for a crunchy texture and nutty flavor.
  • Yogurt or Greek Yogurt: A dollop of plain yogurt or Greek yogurt can add a cooling and tangy element, especially if you used red pepper flakes for a touch of heat.
  • Harissa Paste (optional): For those who like extra spice, serve with a side of harissa paste to stir into the braise to taste.

Additional Tips for Perfect Moroccan Braised Beef

Here are five helpful tips to ensure your Moroccan Braised Beef is a culinary success:

1. Don’t Skimp on Browning: Searing the beef properly is not just about color; it’s about flavor development. Take your time to brown the beef in batches and get a good sear on all sides. This step creates a rich, caramelized crust that adds depth to the braising sauce.
2. Use Quality Spices: Fresh, high-quality spices make a significant difference in the overall flavor of Moroccan dishes. If possible, use whole spices and grind them yourself just before cooking for the most potent aroma and taste. Store your spices in airtight containers in a cool, dark place to maintain their freshness.
3. Low and Slow Braising is Key: Braising is a gentle cooking method that transforms tough cuts of beef into incredibly tender and flavorful dishes. Resist the urge to rush the braising process. Cooking the beef at a low temperature for a longer period allows the connective tissues to break down, resulting in melt-in-your-mouth tenderness.
4. Adjust Sweetness and Spice to Your Preference: Moroccan cuisine often balances sweet and savory flavors. Feel free to adjust the amount of dried fruit (apricots and raisins) to your liking. If you prefer a sweeter dish, add a bit more. If you prefer less sweetness, reduce the amount. Similarly, adjust the red pepper flakes to control the level of spiciness.
5. Make it Ahead of Time: Braised dishes like Moroccan Braised Beef are often even better the next day. The flavors meld and deepen overnight in the refrigerator. This makes it a perfect dish for entertaining or meal prepping. Simply reheat gently on the stovetop or in the oven before serving.

FAQ Section: Your Moroccan Braised Beef Questions Answered

Here are some frequently asked questions to help you make the best Moroccan Braised Beef:

Q1: Can I use a different cut of beef besides chuck roast?

A: Yes, while chuck roast is ideal due to its marbling and collagen content which breaks down beautifully during braising, you can also use other cuts suitable for slow cooking. Beef brisket, short ribs, or even beef stew meat (though it may become drier) can be used. Adjust braising time accordingly, as leaner cuts might require slightly less time.

Q2: I don’t have dried apricots or raisins. Can I substitute them?

A: Absolutely! You can substitute other dried fruits like dried figs, prunes, or even dates. Each will impart a slightly different flavor profile, but all will add sweetness and texture. If you don’t have any dried fruit on hand, you can omit them, but they do contribute to the authentic Moroccan flavor.

Q3: Can I make this recipe in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Follow steps 1-3 of the instructions (searing beef and sautéing aromatics) in a skillet on the stovetop. Then, transfer everything to your slow cooker. Add the remaining ingredients (tomatoes, broth, dried fruit, olives, spices). Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is fork-tender. You may need to reduce the amount of broth slightly when using a slow cooker as less liquid evaporates.

Q4: Can I freeze Moroccan Braised Beef?

A: Yes, Moroccan Braised Beef freezes very well. Allow it to cool completely, then transfer it to freezer-safe containers or zip-top bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the oven until heated through. The flavor often improves after freezing and thawing!

Q5: What if I don’t have all the spices listed? Can I still make this?

A: While the specific spice blend contributes to the authentic Moroccan flavor, you can still make a delicious braised beef dish even if you’re missing some spices. Cumin and cinnamon are key spices in Moroccan cuisine, so try to include those if possible. If you’re missing coriander or turmeric, you can increase the amount of cumin slightly. Consider adding a pinch of paprika for color if you omit turmeric. Don’t be afraid to experiment and use what you have on hand! You can always adjust the spice blend to your taste preferences in future attempts.

Print