Enjoy the flavors of North Africa with this Moroccan Beef Pot Roast! With traditional Moroccan spices — coriander, turmeric, ginger, and cumin
Pot roast is such a comforting, all-American dish; you virtually don’t need to mess with it.
When you add North African elements akin to turmeric, ginger, cumin and coriander, together with pomegranate juice (for a little bit sweetness), you find yourself with one thing new, a bit unique, and altogether improbable!
As the chilly climate wears on, we would like comforting, cozy meals however we additionally need to combine issues up a bit so we don’t get bored. Here’s an opportunity to try this.
Slow braising, like we’re doing for this pot roast, means cooking meals in a small quantity of liquid in a pot at a gradual, average temperature. This transforms robust cuts of beef, like chuck or brisket, into one thing so tender you may pull it aside with a fork.
Low and regular warmth breaks down the collagen (the connective tissue that holds the muscle fibers in meat collectively) and permits the meat fibers to melt and separate extra simply.
The sauce ensuing from this course of received’t be thick, however it will likely be stuffed with taste. Serve the pot roast with couscous, after which spoon this broth over prime so the meat. Let the meat and couscous take in each drop of that the soupy goodness!
Tips for Success
Don’t fear in case your meat nonetheless appears robust partway by means of cooking. It takes time for the collagen to interrupt down and for the meat to turn into tender. When finished, it ought to simply pull aside with a fork – prepare dinner it a little bit longer if it’s worthwhile to. The further time received’t harm!
Moroccan Pot Roast Recipe
For the spice combine
- 2 cloves garlic, minced
- 2 teaspoons crushed coriander seed
- 1 teaspoon floor turmeric
- 1 teaspoon floor ginger
- 1 teaspoon floor cumin
- 1 teaspoon floor cinnamon
- 1 teaspoon paprika
- 1/four to half of teaspoon (to style) crushed crimson pepper flakes (or if out there, Marash or Aleppo pepper*)
For the meat
- 1/four teaspoon salt
- 1/eight teaspoon freshly floor black pepper
- 2 tablespoons olive oil
- 1 (Three-pound or 1.35 kg) beef chuck roast
- 1 medium onion, quartered
- Three carrots, reduce into 2-inch chunks
- 2 bay leaves
- 1 cup (235 ml) water
- 1 cup (235 ml) pomegranate juice
- 2 tablespoons lemon juice
- 1/four cup loosely-packed chopped recent parsley
For serving (optionally available)
*Aleppo pepper from Syria is vibrant crimson, barely chocolaty, fruity, and medium sizzling. Maras pepper is from Turkey and is barely hotter than Aleppo, but nonetheless gentle, with smokey overtones. Both are a enjoyable addition to your spice cupboard. Sprinkle the deep crimson flakes on hummus, or perk up roasted greens with them. Look for the pepper in specialty meals outlets or Middle Eastern grocery shops.
- 6-quart Dutch oven, or different massive oven-safe pot with a lid
1 Make the spice combine: In a small bowl, stir collectively the garlic, coriander, turmeric, ginger, cumin, cinnamon, paprika and pepper.
2 Heat the oven: Set an oven rack close to the underside of the oven. Preheat the oven to 325ºF (or 160°C).
Three Season and sear the meat: Sprinkle the roast throughout with salt and pepper.
In a big Dutch oven or different oven-safe pot with a lid, warmth the oil. Add the meat and brown it on all sides, about four minutes per aspect. Add the onion, carrots and bay leaves to the pot.
four Braise the meat: Add the water and pomegranate juice to the pot and produce to a simmer. Cover the pot and place in a 325°F (or 160°C) oven for two half of hours, turning as soon as midway by means of the cooking time.
When the meat is fork tender, take away it from the oven. (If it isn’t tender sufficient, go away it in a little bit longer.)
5 If serving with couscous and glazed carrots, put together these when the pot roast is near being finished.
6 Finish the sauce: Transfer the meat to a platter and canopy loosely with foil.
Set a strainer over a bowl and pour the sauce by means of. Press on the solids to extract as a lot liquid as doable. Discard the solids and skim off the fats from the liquid. Add the lemon juice and style. Add extra salt and pepper, when you like.
6 Serve the pot roast: Slice the meat and serve in shallow bowls on prime of the couscous and carrots. Ladle the sauce over the meat and sprinkle with parsley.
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