Moroccan Orange Beef Food

MOROCCAN ORANGE BEEF

Steps:

• Season beef with 1 teaspoon salt.
• Heat oil in a 4-quart Dutch oven over medium-high heat until shimmering. Sear beef in the hot oil, 3 minutes per side. Remove to a plate.
• Saute onion and garlic in the Dutch oven until soft, about 5 minutes. Add ginger, allspice, and cinnamon; stir for 1 minute. Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water, tomato paste, honey, red pepper flakes, and remaining salt.
• Cut seared beef into 1-inch cubes and return to the pot. Bring to a boil; reduce heat and let simmer, covered, for 1 hour. Add orange juice, sweetened dried cranberries, mandarin oranges, and prunes; let simmer, uncovered, for another 20 minutes. Serve.

MOROCCAN BEEF STEW WITH ORANGE AND LEMON

Steps:

• Fry onion & garlic until onion has softened.
• Add beef and slightly brown.
• Add remainder of ingredients and mix through.
• If you have a pressure cooker, put lid on pressure cooker and turn up high until pressure has built, then turn heat down and simmer for 20 minutes
• If you do not have a pressure cooker you can simmer this for 1 1/2 hours or until meat is tender.
• Serve with cous cous mixed with pinenuts and sultanas, along with roasted pumpkin.

MOROCCAN BRAISED BEEF

Steps:

• Season the beef with salt and pepper and brown it in the oil in a skillet in batches. (Optional: after each batch you can deglaze the pan by adding some of the beef stock and stirring to loosen the browned bits. Keep this liquid to add to the stew later.).
• Remove beef.
• Add a little more oil and saute the onions (seaoning with salt and pepper) until nicely browned (about 10 minutes).
• Add the garlic and next 5 ingredients and stir for 1 minute. Add the wine and sherry, turn the heat to high and reduce until thick, about 8 minutes.
• Add the beef broth, the tomatoes, the beef cubes (with accumulated juices), the broth you used for deglazing and the raisins.
• Reduce heat to medium-low. Simmer for about an hour and a quarter until the sauce is thick and the beef is tender.
• Alternately, put the pot in a 275 to 300 degree oven.
• Taste and adjust the seasoning.
• The stew can be refrigerated and reheated before serving (this helps to bring out the flavours) or served right away.

MOROCCAN BRAISED BEEF

Steps:

• Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic and next 5 ingredients; stir 1 minute. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 1 hour 15 minutes. Season stew with salt and pepper. (Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.)
• *An Indian spice mixture available in the spice section of many supermarkets.