Braised Beef Moroccan Style
Ingredients
- Coconut oil - 3 Tbs
- Chuck roast - 2 1/2 pounds
- Chopped shallots - 2 cups
- Garlic, chopped - 4 cloves
- Ground coriander - 1/2 Tbs
- Paprika - 1 Tbs
- Ground cumin - 1 tsp
- Turmeric - 1/2 tsp
- Cayenne pepper - 1/2 tsp
- Grape, pomegranate, or cranberry juice - 1 cup
- Red wine vinegar or balsamic vinegar - 1 Tbs
- Beef broth - 2 cups
- Freshly diced tomatoes - 1 cup
- Golden raisins - 1 1/2 cups
- Salt and pepper - To Taste
- Honey - Optional
Instructions
- Heat a large pot. Add two tablespoons coconut oil. Sprinkle meat with salt and pepper. Add meat to pot, sauté until no longer pink, about five minutes. Transfer meat to bowl.
- Heat one tablespoon oil in same pot. Add shallots and sauté till brown, about eight minutes. Stir in garlic and next five ingredients.
- Add fruit juice. For acidity or deglazing, add about a tablespoon of red wine vinegar or balsamic vinegar per cup of fruit juice.1Stir occasionally.
- Add the broth, tomatoes with juice, and raisins. Stir to blend. Add beef and juices, heat to simmer.
- Reduce heat to medium low. Simmer uncovered, stirring occasionally until the sauce is thick and the beef is tender, about one hour and 15 minutes.
- Season with salt and pepper.