Yield: 6 servings
Beef:Pat the beef dry with paper towels and sprinkle well on all sides with ground cloves. Heat 1 tablespoon oil in a large deep skillet or Dutch oven over medium-high heat. Sear the meat on all sides until browned, then transfer to the slow cooker. Add bay leaves, Worcestershire sauce, bouillon cube and water to the slow cooker. Allow roast to slow cook for 6 to 8 hours.After roast has finished cooking, remove from the slow cooker and let the meat rest on a large platter. Vegetable Sauce:In a large deep skillet, or Dutch oven, heat 1 tablespoon oil over medium high and add red onion, sweet onion, red bell pepper, and garlic. Saute until tender for about 7 to 10 minutes. Begin shredding beef roast using two forks; discard any gristle. When onions and bell pepper are tender, add shredded beef, 1/4 cup beef broth from slow cooker, brown sugar, cinnamon, cumin, cardamom, coriander and chili powder. Reduce heat to medium low and mix spices well throughout the shredded beef; continue cooking for 10 to 15 minutes or until the beef is heated through.Gravy:In a 1-quart saucepan, melt butter over medium heat and add flour. Mix well to incorporate the flour into the butter to make a roux. Cook for 6 to 8 minutes or until the roux becomes dark. Add prepared beef broth to the roux and bring to a boil, reduce to a simmer, and continue cooking, for about 15 minutes, or until gravy has thickened.Plate the Moroccan-spiced shredded beef with mashed potatoes and gravy. Add black pepper and kosher salt to taste.
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