Moroccan beef cheeks
Lean beef fillet
720 g, (Buy 900g). fat trimmed
1 medium, finely chopped
2 clove(s), crushed
2 tbs, crushed
Cayenne pepper, ground
Beef stock, liquid, salt-reduced
1½ cup(s), (375ml)
2 x 3 second spray(s)
1 tbs, to serve
- 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.
- 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.
- 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.
- Serve beef cheeks over couscous with pan juices spooned over and sprinkle with coriander.