Tuesday 27 May 2014

May 2014 - Slow-cooked beef with ras el hanout

You would think that in "The Baking Issue" I would find heaps of things I wanted to make but no. I really struggled to find something to make. Although I am not sure if it is because of the recipes or if it because I am lacking a bit of cooking mojo at the moment. In the end I decided on two recipes.

One of  those was Jamie Oliver's Wine-braised chicken with roasted grapes. I have made a savoury with sautéed grapes before and it was really good. I have all the ingredients to make it but I decided to make the other one as it is a slow-cooked dish and since it was the weekend it would be better to make that one. The chicken dish takes a lot less time and could easily be a week day meal. 

So I decided on the Slow-cooked beef with ras el hanout. To be honest, it wasn't my thing. I am not sure what the problem was. There was plenty of flavour and a nice bite to it with the chilli but I just didn't enjoy it. I haven't tried the leftovers, perhaps the flavours have developed more since. I will give it a try tomorrow night and see if it is any better. I hope so. I did only make half the recipe so at least I don't have a huge amount of leftovers. 

 Slow-cooked beef with ras el hanout

1 kg chuck steak, cut into 2.5 cm pieces
2 small onions, diced
2 garlic cloves, crushed
2 tbsp olive oil
2 tsp ras el hanout
2 small red chillis, deseeded & finely chopped
1/4 tsp salt & pepper
4 tomatoes, deseeded and flesh grated
1 1/2 preserved lemon quarters, rinsed, defleshed and finely chopped
2 tsp honey
handful of chopped coriander 
handful of chopped parsley

Preheat oven to 140C
Combine all ingredients in a casserole dish. Cover and cook for 3 1/2 hours or until meat is tender. 
Once cooked serve with some extra chopped herbs. 

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