Moroccan Braised Beef

By courtneyepowell

Ingredients

• 2 naval oranges, divided
• 1 1/4 lb lean beef chuck, trimmed of visible fat
• 1/2 t sea salt, plus additional to taste
• ground black pepper to taste
• 4 to 5 1/2 t olive oil, divided
• 1/2 med onion, chopped (about 1/2 c)
• 1 1/2 t ground cumin
• 1 1/2 t ground coriander
• 1 1/2 t ground cinnamon
• 1/8 to 1/4 t cayenne pepper, depending on desired heat level
• 3 cloves garlic, chopped
• 1 1/2 T tomato paste
• 2 1/4 c low sodium chicken broth, divided
• 1 small turnip, peeled and cut into 3/4 in pieces (about 1 c)
• 3 med parsnips, peeled and cut into 1/2 in pieces (about 1 c)
• 2 med carrots, peeled and cut into 1/2 in pieces (about 1 c)
• 12 dried plums
• 3/4 c whole wheat couscous
• 3 scallions, thinly sliced

Details

Servings 4

Preparation

Step 1

Preheat oven to 350. With a vegetable peeler, remove peel from 1 of the oranges in thick strips. Scrape away white pith from the underside with a paring knife, discard pith, cover peel with plastic wrap and set aside. Cut orange and squeeze juice into small bowl; discard orange and set juice aside.

Cut beef into 1-in pieces. Pat dry with paper towels and season with 1/4 t salt and black pepper. In a Dutch oven or other large ovenproof pot with lid, heat 1 1/2 t oil over med-high heat. Add as many beef pieces as possible without crowding the pot (pieces should be at least 1/2 in apart to prevent steaming). Cook without moving beef until undersides are brown, about 2 mins. Turn pieces and brown on all sides. Transfer to a plate and repeat with more oil and remaining beef.

Carefully drain any rendered fat from pot. Add 1 t oil and heat over med heat. Add onion and cook until tender. Add cumin, coriander, cinnamon and cayenne, stir and cook until fragrant, about 2 mins. Add garlic and tomato paste; stir and cook 2 more mins. Add 1 3/4 c broth and reserved orange peel and juice; bring to a simmer. Add beef and any juices back to pot. As soon as liquid returns to a simmer, cover and transfer to oven; cook 45 mins.

Remove pot from oven and add remaining 1 c broth, turnips, parsnips and carrots. Cover and return to oven for 30 mins. Remove pot again and add plums. Return to oven and continue cooking until vegetables are tender, 15-25 more mins. Check seasoning and add salt and black pepper, if needed.

About 15 mins before beef is done, bring 1 c water and remaining 1/4 t salt to a boil in a small saucepan. Stir in couscous, cover, remove from heat and set aside for 5-10 mins. Fluff couscous with a fork and divide among 4 bowls. Top with braised beef and vegetables. Garnish with scallions and zest of remaining 1 orange and serve.