Moroccan-Style Braised Beef

The best cut to use for this is chuck roasts.
April 1, 2020 | Janeen Covlin

The best cut to use for this is chuck roasts.  A good braise is done long, slow, and in a flavorful liquid. If you have the time and don't mind turning the oven on this time of year, a long oven cooking works great. You can also do this on the stove top, or easiest of all – in the crock pot. The recipe seems long on ingredients, but if you're missing a few, don't worry, we think it works.  You can substitute any seasonal fruit for the prunes, as well.


3 lb chuck or arm roast, cut into 2 inch pieces
1 onion, chopped
½ c. olive oil
Liquid to cover – chicken stock, wine, and/or water (2 quarts total)
3 lemons(organic preferred), thinly sliced
1 lb prunes (or any fresh local fruit: plums, peaches, etc.)
½ c. fresh ginger, peeled and chopped
1 c. soy sauce
1 T cumin
1 T chili pwder
2 T garlic, sliced
1 T turmeric
salt and pepper to taste

Blend everything but the beef, oil, and fruit in a blender until pourable.  Mix well, and put in a dish to marinate the beef overnight.  Refrigerate.
If you are in a hurry, simply combine everything and cook, covered, at a slowww simmer for minimum of 3 hours.  If you are more of a patient and exacting cook, first brown the beef, then deglaze the pan with wine.  The liquid should just cover the meat. When it is done, the meat should fall apart when poked with a fork. Season to taste with salt and pepper.  Thoroughly blend cooled liquid to finish, if desired.  Recombine meat and liquid to serve. Optional – top with slivered almonds!