📝 About This Recipe
Transport your senses to the bustling souks of Marrakech with this exquisite Moroccan braise, where tender chunks of beef melt into a complex, spice-laden sauce. This dish perfectly balances the savory depth of slow-cooked meat with the honeyed sweetness of dried prunes and the crunch of golden almonds. It is a celebratory centerpiece that showcases the North African mastery of layering flavors through patience and high-quality aromatics.
🥗 Ingredients
The Meat and Marinade
- 2 pounds Beef Chuck Roast (cut into 1.5-inch cubes, trimmed of excess fat)
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 1 tablespoon Ras el Hanout (a traditional Moroccan spice blend)
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Turmeric
The Aromatics and Braising Liquid
- 2 large Yellow Onion (grated or very finely minced)
- 4 cloves Garlic (minced)
- 1 piece Cinnamon Stick (3-inch stick)
- 1/2 teaspoon Saffron Threads (crushed and soaked in 2 tbsp warm water)
- 3 cups Beef Stock (low sodium)
- 1 bouquet Fresh Cilantro and Parsley (tied together with kitchen twine)
The Sweet Finish and Garnish
- 1.5 cups Dried Prunes (pitted)
- 2 tablespoons Honey (wildflower or orange blossom preferred)
- 1/2 teaspoon Ground Cinnamon
- 1/2 cup Blanched Almonds (fried in a little oil until golden)
- 1 tablespoon Sesame Seeds (toasted)
👨🍳 Instructions
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1
In a large bowl, toss the beef cubes with 1 tablespoon of olive oil, Ras el Hanout, ginger, and turmeric until every piece is thoroughly coated. For best results, let this marinate in the fridge for at least 1 hour or overnight.
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2
Heat the remaining 2 tablespoons of olive oil in a heavy-bottomed Dutch oven or a traditional clay tagine over medium-high heat.
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3
Sear the beef in batches, making sure not to crowd the pan, until a deep brown crust forms on all sides. Remove the meat and set aside on a plate.
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4
Reduce the heat to medium and add the grated onions to the same pot. Cook for 8-10 minutes, stirring frequently, until the onions are soft, translucent, and starting to caramelize.
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5
Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
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6
Return the beef and any accumulated juices back to the pot. Add the cinnamon stick and the saffron with its soaking water.
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7
Pour in the beef stock until the meat is almost submerged. Submerge the herb bouquet (cilantro and parsley) into the liquid.
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8
Bring the liquid to a gentle simmer, then turn the heat to low. Cover with a tight-fitting lid and cook for 2 hours, or until the beef is very tender when pierced with a fork.
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9
While the beef is simmering, place the prunes in a small saucepan with 1/2 cup of the braising liquid from the pot, the honey, and the ground cinnamon.
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10
Simmer the prunes over medium heat for 10-15 minutes until the liquid has reduced to a thick, syrupy glaze and the prunes are plump.
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11
Once the beef is tender, remove the herb bouquet and the cinnamon stick. If the sauce is too thin, simmer uncovered for 10 minutes to reduce and thicken.
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12
Gently fold the glazed prunes and their syrup into the main pot. Simmer everything together for another 5 minutes to marry the flavors.
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13
Taste and adjust seasoning with salt and pepper as needed.
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14
Transfer to a serving platter or keep in the tagine. Garnish generously with the fried golden almonds and toasted sesame seeds just before serving to maintain their crunch.
💡 Chef's Tips
Always brown the meat in small batches; crowding the pan causes the beef to steam rather than sear, losing that vital Maillard reaction flavor. Grated onions are the secret to a thick, velvety Moroccan sauce—they break down completely during the long braise. If you don't have Ras el Hanout, make a quick substitute using cumin, coriander, cinnamon, and a pinch of cloves and nutmeg. Don't skip the saffron; it provides the signature golden hue and a subtle earthy floral note that defines the dish. For the best texture, use beef chuck or shin—cuts with plenty of connective tissue that become buttery-soft during slow cooking.
🍽️ Serving Suggestions
Serve alongside fluffy couscous steamed with a knob of butter and a pinch of salt. Pair with a side of Moroccan carrot salad with lemon and cumin for a refreshing contrast. Offer warm crusty bread or Khobz to soak up the rich, spiced sauce. A glass of bold red wine like a Syrah or a traditional hot Moroccan Mint Tea works beautifully. A dollop of Greek yogurt or labneh on the side can help balance the sweetness of the prunes.