The kind of Moroccan plate you make on repeat. ras el hanout, a proper braise, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the ras el hanout elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the harissa and the rest of the ras el hanout flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Moroccan
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