SLOW-COOKER MOROCCAN BEEF TAGINE
Want to try a Moroccan-style tagine without buying an earthenware tagine pot? You're in luck! A slow cooker does a fine job of braising North African-seasoned chuck roast into a tender beef dinner.
Provided by Tablespoon Kitchens
Categories Entree
Time 7h40m
Yield 10
Number Of Ingredients 15
Steps:
- Spray 5-quart slow cooker with cooking spray. Rub beef with salt. In 12-inch skillet, melt butter over medium-high heat. Cook beef in butter 3 to 5 minutes on each side or until browned. Transfer beef to slow cooker.
- In large bowl, mix tomatoes, honey, harissa, ras el hanout and cinnamon. Stir in carrots, onion, dates and garlic. Pour mixture over beef in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
- Carefully transfer beef to cutting board; let stand about 5 minutes or until cool enough to handle. Shred beef, discarding any pieces of fat and cartilage. Stir into sauce in slow cooker.
- Meanwhile, make couscous as directed on package (do not add salt or butter). Serve beef mixture over couscous. Top with cilantro and feta cheese.
Nutrition Facts : Calories 340, Carbohydrate 39 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 9 g, TransFat 0 g
CROCK POT BEEF MARRAKESH
Absolutely beautiful tagine (slow cooked) beef with fragrant Moroccan spices, sultanas and apricots. If you don't usually stock these spices, make the effort to get them, definitely a family favourite for all ages in our home. The original recipe calls for 4 teas garlic, I prefer one, to allow the apricotty sweetness to remain. Personally I think it would be a pity to not include the sultanas or dried apricots as it adds visual interest, texture and definitely flavour! Can be served with couscous and roasted capsicum, garnish with toasted almonds if liked. This recipe comes from the Family Health Network, Australia.
Provided by RubberDucky AU
Categories Stew
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat a little oil in deep sided pan on high, fry onion until browned. Remove and put aside.
- Heat a little more oil on high, brown beef in small batches, removing each batch before adding the next.
- Toss into crock pot beef, onion, and remaining ingredients, stir to combine. I like to include a cup of dried apricots.
- Cook on low all day, 8 to 10 hours until fork tender. Season to taste. Serve over rice or with couscous and veggies. Savour!
SLOW-COOKER MOROCCAN BEEF STEW WITH COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours.
- About 15 minutes before serving, cook the couscous as the label directs.
- Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa.
SLOW COOKER CHICKEN MARRAKESH
I have been making this Moroccan-style recipe for years. It's so easy to make, it has become a tradition in our household.
Provided by KCOOPER78
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 4h25m
Yield 8
Number Of Ingredients 13
Steps:
- Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.
- Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours.
Nutrition Facts : Calories 290.4 calories, Carbohydrate 36 g, Cholesterol 65.9 mg, Fat 2 g, Fiber 6.3 g, Protein 30.6 g, SaturatedFat 0.5 g, Sodium 625 mg, Sugar 7.5 g
MOROCCAN POT ROAST
My husband loves meat and I love veggies, so we're both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar. -Catherine Dempsey, Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute. Stir in chickpeas and broth; transfer to a 5- or 6-qt. slow cooker., Mix pepper and the remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant. Cook, covered, until meat and vegetables are tender, 7-9 hours., Remove roast from slow cooker; break into pieces. Remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. If desired, serve with couscous. Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.
Nutrition Facts : Calories 435 calories, Fat 21g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 766mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 38g protein.
SLOW COOKER MONGOLIAN BEEF
I got this recipe from a friend and it is wonderful. My kids love it. It tastes like you got it at a Chinese restaurant and the slow cooker does most of the work! Serve over steamed rice.
Provided by leith123
Categories World Cuisine Recipes Asian Chinese
Time 4h30m
Yield 4
Number Of Ingredients 11
Steps:
- Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.
Nutrition Facts : Calories 450.4 calories, Carbohydrate 55.4 g, Cholesterol 47.5 mg, Fat 13 g, Fiber 2.2 g, Protein 28 g, SaturatedFat 4.4 g, Sodium 2391.5 mg, Sugar 37.5 g
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