Tuesday, July 12, 2011

SLOW COOKED BEEF WITH FRAGRANT MOROCCAN SPICES, MANGO CHUTNEY AND APRICOTS WOW!!!!!!!!!!!!!!!!! ENOY DAN:

                              CROCK POT MARRAKESH BEEF by CHEF DAN:
Serves 20

INGREDIENTS:

8 pounds lean stewing beef, diced, or petite steak, cut into 3/4-to-1-inch thick
2 tablespoons olive oil
4 onions, sliced
3 garlic cloves, crushed
2 cups mango chutney
1 can (14.5oz) diced tomatoes
2 tablespoons ground cumin
4 tablespoons ground coriander
3 tablespoons curry powder
4 tablespoons turmeric
2 teaspoon ground cinnamon
1 cup red tart cherries
3 cups beef stock
2-cups dried apricots

DIRECTIONS:

1.    Heat 1 tablespoon oil in a skillet on medium- high.
2.    Fry onion until browned about 4 minutes.
3.    Set aside.
4.    Heat 1 tablespoon oil on medium-high, brown beef in small batches, removing each batch before adding the next.
5.    Toss into crock-pot beef, onion, and remaining ingredients.
6.    Stir to combine.
7.    Cook on low all day, 8-10 hours.
8.    Season with salt and pepper.
9.    Serve over rice or couscous.
             ENJOY DAN:                                                      Savour!


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