Moroccan Crockpot Beef Recipes

SLOW-COOKER MOROCCAN BEEF TAGINE

Steps:

• Spray 5-quart slow cooker with cooking spray. Rub beef with salt. In 12-inch skillet, melt butter over medium-high heat. Cook beef in butter 3 to 5 minutes on each side or until browned. Transfer beef to slow cooker.
• In large bowl, mix tomatoes, honey, harissa, ras el hanout and cinnamon. Stir in carrots, onion, dates and garlic. Pour mixture over beef in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
• Carefully transfer beef to cutting board; let stand about 5 minutes or until cool enough to handle. Shred beef, discarding any pieces of fat and cartilage. Stir into sauce in slow cooker.
• Meanwhile, make couscous as directed on package (do not add salt or butter). Serve beef mixture over couscous. Top with cilantro and feta cheese.

SLOW-COOKER MOROCCAN BEEF STEW WITH COUSCOUS

Steps:

• Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours.
• About 15 minutes before serving, cook the couscous as the label directs.
• Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa.

MOROCCAN BRAISED BEEF

Steps:

• Place flour in a large shallow dish; add beef and turn to coat. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker. Stir in the broth, onions, tomatoes, wine and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender. , During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.

MOROCCAN CROCKPOT BEEF

Steps:

• Par-boil the carrots in boiling water for about 3 -5 minutes. 2 Preheat the electric Tagine or crock pot to High. 3 Heat up half of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until charred & coloured well. Tip them into the crock pot. 4 Add the chopped garlic & par-boiled carrots to the onions in the crock pot. 5 Make up 1/2 pint of stock with a beef stock cube. Add the honey to the the stock & ALL the dried spices. Tip the honey & spiced stock into the crock pot & mix well. Add the cinnamon stick. 6 Add the tinned tomatoes, dates & prunes to the crock pot - mix well. 7 Heat up the remaining olive oil and brown the beef cubes in small batches to sear & seal them. As you finish browning them, add the beef to the crock pot. 8 When you have finished browning all the beef, give the whole mixture a good stir & season with salt & pepper. 9 Cook on high for between 6 & 10 hours depending on your crock pot's wattage & settings. 10 Serve the beef tagine with fluffy couscous and garnish with the chopped fresh coriander & toasted flaked almonds. It also works well with rice too. 11 P.S. Watch out for the cinnamon stick! We sometimes award the lucky winner of the cinnamon stick with an extra glass of wine! 12 P.P.S. You can use dates & prunes which have not been pitted, they do tend to hold their shape better too, just warn your guests that they must look out for the stones! Read more: http://www.food.com/recipe/fragrant-moroccan-beef-date-honey-and-prune-tagine-crock-pot-191946#ixzz1rP9mnOLT

SLOW COOKER MOROCCAN BRISKET

Steps:

• Arrange onion wedges and parsnips in bottom of slow cooker.
• Season beef all over with salt and black pepper.
• In a small bowl, combine coriander, cumin, cinnamon, garlic powder, and nutmeg. Rub spice mixture all over beef.
• Arrange beef over onions and parsnips in slow cooker.
• Arrange apricots around beef.
• In a small bowl, whisk together wine, broth and honey. Pour mixture over beef and vegetables.
• Cover and cook on LOW for 6 hours or HIGH for 3 hours.
• Serve atop Couscous and garnish with cilantro leaves.

MOROCCAN CROCK POT TAJINE

Steps:

• Thaw lamb.
• Trim excess fat from lamb or beef, then cut into large bite-size pieces.
• If using chicken thighs, leave whole.
• Mince garlic and thinly slice onions.
• In a crock pot or other slow cooker, stir garlic with onions, cumin, paprika, ginger, cinnamon, allspice, salt, chili flakes, carrots, squash, broth and olives, if using.
• Add meat.
• Cover and cook on high heat for 5 hours or on low for 9 to 10 hours.
• Stir in chickpeas, if using, during last 15 minutes of cooking.
• Serve over couscous or with crusty bread.
• Covered and refrigerated, tajine will keep for at least 2 days and can be frozen in an airtight container or resealable freezer bag.

MOROCCAN POT ROAST

Steps:

• In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute. Stir in chickpeas and broth; transfer to a 5- or 6-qt. slow cooker., Mix pepper and the remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant. Cook, covered, until meat and vegetables are tender, 7-9 hours., Remove roast from slow cooker; break into pieces. Remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. If desired, serve with couscous. Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.