Moroccan Braised Beef Chuck

Yield: 4


Spice rub:

1 tsp coriander

1 tsp cumin

2 tsp chili powder

1 tsp ground ginger

1 tsp ground black pepper

Pinch each of allspice, cinnamon and nutmeg

1 kg beef chuck

3 celery stalks, diced

2 large carrots, diced

1 large yellow onion, diced

3 cloves of crushed and chopped garlic

1 Tbs chili powder

1 tsp ground coriander

1 tsp ground cumin

1⁄2 tsp allspice

1⁄4 tsp cinnamon

1 Tbs dry oregano

1 Tbs dry basil

1 cup (240 mL) red wine

1 L beef stock

1 can (796 mL) diced tomatoes


  1. Combine all ingredients for spice rub, and rub over meat. Refrigerate overnight.
  2. Season meat with salt and pepper. Sear meat on high heat, and then place in roasting pan.
  3. Add celery, carrots and onion to pan used to sear meat. Cook until onions are translucent. Add garlic, herbs and spices. Cook for 3 to 5 minutes.
  4. Deglaze with red wine, and reduce liquid by half. Add beef stock and canned tomatoes. Season to taste, and bring to a boil. Pour over meat and cover. Cook in oven at 300o F until meat is fork tender (approximately 3-4 hours). Enjoy!

Pin It on Pinterest