which doubles wonderfully as a tagine without the stick shock. It is then braised in a mixture of crushed tomatoes, fresh lem.n juice and Saffron for a couple of hours. Finally, topped with noodles that have been infused with cinnamon and sea salt. This is comfort food, Morocan-style. I wish I could have gotten a better photo, but I was struggling with the lighting.
4-5 lb. boneless chuck roast, cut
into 2” pieces
1/3 c. flour seasoned with ½ tsp. salt and ½ tsp. pepper
Olive oil
3 large red onions, sliced
2 cinnamon stick
1 tbsp. ground ginger
½ tsp. saffron
2 tsp. coarse-ground pepper
2 tsp. turmeric
4 tbsp. unsalted butter
1 32-oz. can crushed tomatoes
juice of one lemon
1 32-oz. can crushed tomatoes
juice of one lemon
Dredge meat with seasoned flour mixture to coat. In 5 qt. casserole over medium high heat add olive oil. Brown beef in batches on most sides, setting browned pieces into a bowl and aside - adding more olive oil when needed to keep beef browning and not sticking. Once beef is done, add onions and butter - saute to soften onions and remove browned bits from bottom of pot. Add cinnamon stick, saffron, pepper and turmeric, stirring to combine. Add beef back to pot and water until 1/2 inch to top of beef. Bring back to boil, reduce heat and cover to simmer for three hours. Remove from heat and let rest while you make the noodles.
1 lb. spaghetti noodles, broken into quarters
2 tbsp. olive oil
2 tsp. sea salt
1 ½ tsp. cinnamon
Cook spaghetti according to manufacturers directions in heavily salted water, drain. Add to bowl with 2 tbsp. olive oil and toss to coat. Mix salt and cinnamon together, then toss in together with the noodles. Place noodles on top of beef and serve.
I'm confused because in your description it mentios braising with crushed tomatoes and lemon juice, which I don't see in the recipe?
ReplyDeletethat's because I can be an airhead at times and not completely type everything in. I corrected it now, thank you for seeing this error.
ReplyDeleteRoss