Moroccan Slow Cooked Shin of Beef
Absolutely delicious alternative to cooking indian curries, here’s a great way to use cheap slow cooking cuts of beef. Add a generous handful of chopped medjool dates about one hour from the end of cooking to give a sweet depth of flavour to this….and pretty much anything else you fancy too. Proportions of ingredients are variable to taste but this is a good guide.
1kg beef (shin in this insatnce)
1 1/2 onions chopped
4 garlis cloves finely chopped or grated
2 teaspoons of Ras el Hanout (mixture of spices, google it)
1/4 tsp of cayenne pepper
1/4 tsp ground black pepper
3 ripe tomatoes, skinned and deseeded (put them in boiling water to remove the skins. God, I’m like Delia Smith here)
Finely grated peel from 1 lemon and a squeexe of the juice. Preserved lemons (1 1/2) would be good if you happen to have some but I couldn’t be bothered.
2 tsp honey
1 tblsp chopped corriander
2 tblsp parsley
Trim the beef of excess fat (you need a bit to keep ther beef tender but remove any large bits) and cut into 2.5 cm cubes. Brown the meat in a heavy casserole with the Ras el Hanout then remove and set aside. Add the oil to the casserole and when hot (but not too hot) add the onion, garlic, cayenne, black pepper and salt. When the onions have softened put the meat back in with the tomotoes, honey, and everything else. Cover the casserole and stick it in the oven on a low heat (gas mk1.5 or about 120 c) for 3.5 hours.
You may need to add a little water at the start, a bit more Ras el Hanout at 2.5 hours. Check the tenderness of the meat periodically (depends on cut) and serve with rice or cous cous.