Moroccan Braised Beef with Cardamom, Sumac, Tomato, Potato and Sesame Seeds

Why you will like this recipe

A wonderful Moroccan dish with the meat falling apart and the sauce rich and mellow from the slow cooking and the carefully selected and blended Moroccan Herbs and Spices in your recipe pouch.

• 65g Pouch - $7.60   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

Your recipe spice pouch contains: *Green Cardamom, Moroccan Sumac, Cumin, Coriander, Cinnamon, Ginger, Nutmeg, Paprika, Onion Powder, Garlic Powder and Chili Flakes.

When you order you will receive the zip lock natural spice pouch together with a printed hard copy of your recipe.

The 60g pouch will give approx. 5 meal servings, each with 4 people (depending on serving size).

You will need

600g x Diced chuck steak - cut into 3cm pieces

Baby potatoes - your preferred quantity

Plain flour

Olive oil

1 x Large brown onion - diced

2 x Tablespoons tomato paste

2 x Cups chicken or beef stock - rich home made style is best

1 x Tin Italian diced tomatoes

1 x Cup of red wine 2 x Teaspoons red wine vinegar

Salt to taste and diet

5 x Full teaspoons from your Moroccan natural Seasoning spice pouch

The selected and blended Spice Pouch contains: Green Cardamom, Moroccan Sumac, Paprika, Cumin, Coriander, Garlic Powder, Onion Powder, Cinnamon, Ginger, Nutmeg, Black Pepper, Chili Flakes

Method

Firstly, lightly cover the meat pieces with plain flour and well brown in the pot on all sides. You will need to do this in batches then set aside. This is important.

Next, add the onion and a touch more olive oil and fry down until soft and caramelised. Then add the tomato paste to the pan and allow to sit for a few moments to remove any bitternes, then stir into the onions.

Next, add the red wine to deglaze the pot and stir to break up all the nice crunchy pieces.

Then add the stock, tomatoes, sesame seeds (if using) potatoes, red wine vinegar and the spices from the recipe spice pouch. Stir again so the flavours are evenly spread. Now return the meat to the pan and again, stir to bring everything together.

For the oven, cover the pot with foil before placing the lid then bake at 180c - 200c for around two hours until the meat is falling apart. After one hour check and add a little water if the sauce is drying out.