A slow cooker does a fine job of braising North African-seasoned chuck beef into a tender grass-fed beef dinner.
Time
- Preparation: 30 min
- Cooking: 7 h 40 min
- Ready in: 8 h 10 min
Ingredients
- 2 packs Slow Cooked Diced Grass-fed Beef (trimmed)
- 1 tablespoon Butter
- 1 tablespoon Salt
- 1 can Diced tomatoes
- 2 tablespoons Honey
- 1 tablespoons Harissa paste
- 1 tablespoon Ras el hanout (Moroccan seasoning blend)
- 1/2 teaspoon Cinnamon (ground)
- 4 small Carrots (peeled and cut in 2-inch pieces)
- 1 cup Sliced onions
- 1/4 cup Pitted dates (chopped)
- 3 cloves Garlic
- 2 cups Couscous (uncooked)
- 1/4 cup Coriander (fresh,)
- 1 cup Feta cheese, crumbled (optional)
Instructions
- Spray4.5 litre slow cooker with cooking spray. Rub beef with salt. In 12-inch frypan, melt butter over medium-high heat. Cook beef in butter 3 to 5 minutes on each side or until browned. Transfer beef to slow cooker.
- In large bowl, mix tomatoes, honey, harissa, ras el hanout and cinnamon. Stir in carrots, onion, dates and garlic. Pour mixture over beef in slow cooker and cook on Low heat setting 7 to 9 hours or until beef is tender.
- Carefully transfer beef to cutting board; let stand about 5 minutes or until cool enough to handle. Shred beef, discarding any pieces of fat and cartilage. Stir into sauce in slow cooker.
- Meanwhile, make couscous as directed on package (do not add salt or butter). Serve beef mixture over couscous. Top with coriander and feta cheese.
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