Moroccan Beef with Cinnamon, Sea Salt Noodles

This meal is truly like taking a vacation to Murrakech!  From the time you start opening and measuring the spices to searing the meat and finishing up by tasting the flavors of this dish - it's wonderful.  The beef is coated with spices like turmeric and cinnamon then seared in Lodge Logic Pre-Seasoned 5-Quart Chicken Fryer with Iron Cover 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

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.


2 comments:

  1. I'm confused because in your description it mentios braising with crushed tomatoes and lemon juice, which I don't see in the recipe?

    ReplyDelete
  2. that'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.

    Ross

    ReplyDelete