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Photo of Moroccan beef cheeks by WW

Moroccan beef cheeks

Total Time
3 hr 35 min
20 min
3 hr 15 min
Tender slow cooked beef with the flavours of fresh ginger, paprika, cinnamon and fresh dates.


Beef fillet (tenderloin), raw

720 g, (Buy 900g). fat trimmed

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


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


  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.


SERVING SUGGESTION: Salad of grated carrot, chopped fresh parsley and fresh coriander dressed with lemon juice.