Moroccan Braised Beef Chuck
Ingredients
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
Preparation
- Combine all ingredients for spice rub, and rub over meat. Refrigerate overnight.
- Season meat with salt and pepper. Sear meat on high heat, and then place in roasting pan.
- 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.
- 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!
