Moroccan beef cheeks
5
Points®
Total time: 3 hr 35 min • Prep: 20 min • Cook: 3 hr 15 min • Serves: 6 • Difficulty: Easy
Tender slow cooked beef with the flavours of fresh ginger, paprika, cinnamon and fresh dates.
Ingredients
Beef fillet (tenderloin), raw
720 g, (Buy 900g). fat trimmed
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
2 tbs, crushed
Ground cumin
2 tsp
Dried coriander
1 tsp
Ground paprika
½ tsp
Ground cayenne pepper
¼ tsp
Salt-reduced liquid beef stock
1½ cup(s), (375ml)
Cinnamon quill
1 whole
Fresh dates
6 individual
Dry couscous
1 cup(s)
Oil spray
2 x 3 second spray(s)
Fresh coriander
1 tbs, to serve
Instructions
1
Preheat oven to 150°C. Heat a large, heavy-based, ovenproof pan over medium-high heat. Lightly spray beef cheeks with oil and cook in 2 batches for 1-2 minutes each side or until browned. Set aside.
2
Heat oil in pan over medium heat. Cook onion for 5 minutes, stirring occasionally, until soft. Stir in garlic, ginger and ground spices and cook for 1 minute. Add stock and bring to a simmer, stirring and scraping base of pan. Return beef cheeks to pan and add cinnamon stick and dates.
3
Cover and bake in oven for 3 hours or until meat is very tender. Just before serving, place couscous in a heatproof bowl and add 1 cup (250ml) boiling water. Cover tightly and stand for 5 minutes. Uncover and fluff up grains with a fork.
4
Serve beef cheeks over couscous with pan juices spooned over and sprinkle with coriander.
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