Moroccan Braised Beef
Total TimePrep: 20 min. Cook: 7 hours
Delicious! It was fantastic the day it was made, but the leftovers were even better because the flavors had melded overnight.
This was an instant family favorite. We enjoy exotic flavors and this fragrant dish was perfect! I serve on top of couscous cooked in chicken broth and sprinkled with chopped cilantro. Fantastic!
This is one of our family favorites. We make it at least once a month. For those unsure about which wine to use: we use the Charles Shaw (inexpensive Trader Joes brand) Cabernet Sauvignon. Since we aren't wine drinkers, we asked Trader Joes for advice, and that was the wine they recommended for the recipe.
This is one of the best recipes I have made in a long time. Quick to fix, even though you have to brown the meat first. I made it with pork shoulder the other night--even yummier than the beef version!
I mixed eggplant into it, and it was very good.
Made this last night for the in-laws and they loved it. I did add garbanzo beans and for added texture added 1 lb. of ground beef. I served this with basmati rice. Next time using same meat ingredients I'm going to add more seasoning quantities as I felt with the extra meat the seasonings didn't come through as strong.
Not that tasty, will eat the left overs instead of giving them to the dogs, but will not make it again.
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One of the best recipes on this site that I have tried so far. Love the curry powder in this. Just the right amount of heat. It is also delicious over rice. I served the raisins on the side.
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