Thursday, April 30, 2015

Braised Beef Moroccan Style

   6 servings
3 tablespoons coconut oil
2½ pounds chuck roast, or ostrich/chicken breast cut into ¾ inch cubes
2 cups chopped shallots
4 cloves garlic, chopped
½ tablespoon ground coriander
1 tablespoon paprika
1 teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon cayenne pepper
1 cup red wine
½ cup sherry
2 cups beef broth
1 can diced tomatoes in juice
1½ cups golden raisins
Salt and pepper, to taste
   1. Heat a large pot, add 2 tablespoons coconut oil. Sprinkle meat with salt and pepper. Add meat to pot, saute until no longer pink, about 5 minutes. Transfer meat to bowl.
2. Heat 1 tablespoon oil in same pot. Add shallots and saute till brown, about 8 minutes.
3. Stir in garlic and next 5 ingredients.
4. Add wine and sherry, boil until reduced to glaze, stirring occasionally, 8-10 minutes.
5. Add broth, tomatoes with juice, and raisins. Stir to blend. Add beef and juices, heat to simmer.
6. Reduce heat to medium low. Simmer uncovered, stirring occasionally, until sauce is thick and beef tender, about 1 hour and 15 minutes.
7. Season with salt and pepper.

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