Moroccan Pot Roast

You will love the way your house fills with the aromas of coriander, ginger, cumin, cinnamon!

Ingredients

For the spice mix

  • 2 cloves garlic, minced
  • 2 teaspoons crushed coriander seed
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/4 to 1/2 teaspoon (to taste) crushed red pepper flakes (or if available, Marash or Aleppo pepper*)

For the beef

  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 (3-pound or 1.35 kg) beef chuck roast
  • 1 medium onion, quartered
  • 3 carrots, cut into 2-inch chunks
  • 2 bay leaves
  • 1 cup (235 ml) water
  • 1 cup (235 ml) pomegranate juice
  • 2 tablespoons lemon juice
  • 1/4 cup loosely-packed chopped fresh parsley

For serving (optional)
Couscous
Glazed carrots

Directions

1 Make the spice mix: In a small bowl, stir together the garlic, coriander, turmeric, ginger, cumin, cinnamon, paprika and pepper.

2 Heat the oven: Set an oven rack near the bottom of the oven. Preheat the oven to 325ºF (or 160°C).

3 Season and sear the meat, then add vegetables, spices: Sprinkle the roast all over with salt and pepper.

In a large Dutch oven or other oven-safe pot with a lid, heat the oil. Add the beef and brown it on all sides, about 4 minutes per side.

Add the onion, carrots and bay leaves to the pot. Stir in the spice mix.

4 Braise the meat: Add the water and pomegranate juice to the pot and bring to a simmer. Cover the pot and place in a 325°F (or 160°C) oven for 2 1/2 hours, turning once halfway through the cooking time.

When the meat is fork tender, remove it from the oven. (If it is not tender enough, leave it in a little longer.)

5 If serving with couscous and glazed carrots, prepare these when the pot roast is close to being done.

6 Finish the sauce: Transfer the meat to a platter and cover loosely with foil.

Set a strainer over a bowl and pour the sauce through. Press on the solids to extract as much liquid as possible. Discard the solids and skim off the fat from the liquid. Add the lemon juice and taste. Add more salt and pepper, if you like.

 Serve the pot roast: Slice the meat and serve in shallow bowls on top of the couscous and carrots. Ladle the sauce over the meat and sprinkle with parsley.

Note: I did not strain the sauce. It did not need it. I served the carrots from the pot and made “Ancient Grains.”

Based on a recipe from Sally Vargas.

 

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Roasted Chickpea, Carrot and Cauliflower Salad

This is based on a recipe from Better Homes and Gardens.

I made it last week following their recipe (stove-top) and I made it for an Easter dinner and I roasted the ingredients.

I prefer the roasted version.

Ingredients:

3 tablespoons olive oil
2 15 ounce cans chickpeas, drained and rinsed, and blotted dry
3 large carrots, peeled and sliced 1/4 inch thick
2 cups cauliflower florets
1 teaspoon smoked paprika
1 teaspoon cumin
1 1/2 teaspoon salt, divided
1/4 cup chicken or vegetable broth
1/2 cup orange juice
chopped fresh mint

Directions

Preheat over to 450. Combine 1/2 teaspoon salt and 1 tablespoon olive oil with chickpeas. Roast chickpeas for 30-40 minutes until nicely toasted. Keep you eye on these so they do not burn. Removed and set aside. Combine carrots and cauliflower with olive oil and salt and roast for about 30 minutes. Remove from oven. In a large frying pan (I used a wok) heat stock and orange juice with the smoked paprika and cumin. Reduce slightly and then add the chickpeas, carrots, and cauliflower and heat through for about 5-10 minutes. Top with mint. Serve hot or at room temperature.

 

If you are looking for beautiful portrait, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me