Slow Braised Melt In Your Mouth Moroccan Pulled Beef.
How to make slow-cooked pulled beef with an easy-to-make Moroccan seasoning rubbed all over. This whole recipe is easy to make and uses essential pantry ingredients you’ll likely have already.
This slow-cooked pulled beef recipe is cheap, fun to make and tastes delicious, the meat melts in your mouth, and with it being a slow-cooked dish, there’s plenty of time for daily activities around the house whilst this slowly braises away.
Ingredients
Beef & Moroccan Seasoning
- 1.5kg (3.3lbs) - Beef Bolar Roast
- 1 tsp (2g) - Ground Cumin
- 1 tsp (2g) - Ground Ginger
- ½ tsp (1.5g) - Ground Coriander
- ½ tsp (1.5g) - Ground Cinnamon
- ½ tsp (1.5g) - Cayenne Pepper (Optional)
- ½ tsp (1.5g) - Ground Allspice
- ¼ tsp (0.5g) - Ground Cloves
- Seasoning To Taste
Sauce & Serving
- 2 Tbsp (30ml) - Olive Oil
- 1 - Brown (Yellow) Onion, Large Diced
- 4 - Garlic Cloves, Crushed
- 1 Bunch - Coriander (Cilantro), Leaves & Stems Separated From Roots, Roots Roughly Chopped
- 1 ½ Tbsp (35g) - Harissa Paste (This is easy to get)
- 1 Tbsp (7g) - Ground Cumin
- 1 Can (400g-14.1oz) - Diced Tomato
- 1 Litre (4 Cups) - Beef Stock
- Seasoning To Taste
- Bread Rolls To Serve
- Coriander (Cilantro To Serve)
Lemon Tahini Dressing
- 100g (3.5oz) - Tahini
- 1 - Large Lemon, Juiced
- ½ tsp (1.5g) - Ground Cumin
- Splash Of Cold Water To Thin Down
- Seasoning To Taste
Instructions
Moroccan Pulled Beef
- Preheat oven to 160°c - 320°f.
- In a bowl, add the beef & all of the Moroccan spice mix, mix to combine.
- Place a large pot or high rimmed pan over high heat. Add in the olive oil & seasoned beef, sear for 3 minutes on each side or until browned all over. Remove & set aside.
- Reduce heat to medium, add in the diced onion & saute for 3 minutes. Add in the garlic, harissa paste, cumin & coriander (cilantro) roots, saute for 1 minute.
- Add in the beef stock & diced tomatoes, mix well to combine. Place the seared beef back in, season to taste, cover with a lid & braise in the preheated oven for 3 hours or until the beef is extremely tender.
- Remove the pot from the oven, remove the beef from the pot & shred with two forks. Add the meat back into the sauce to get it juicy & serve with bread rolls, rice, pasta or couscous & garnish with fresh coriander (cilantro) & lemon tahini. Dig in.
Lemon Tahini
- In a bowl, add the tahini, lemon juice, ground cumin & seasoning to taste. Mix to combine & place in the fridge until ready to serve. Add a splash of water if it's too thick.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Moroccan Pulled Beef Storage Instructions
To store, place in the fridge for up to 5 days and in the freezer for up to 6 months, both held in an airtight container. Thaw in the refrigerator overnight before reheating.
Moroccan Pulled Beef Reheating Instructions
To reheat, either place in a preheated oven or a pan or use a microwave as a last resort.
- To reheat in an oven, preheat to 180.c – 350.f, place the pulled beef into a baking tray lined with parchment paper and heat for 10 minutes, mixing it halfway.
- To reheat in a pan, add a splash of olive oil and pan-fry the beef until hot, mixing it regularly.
- To reheat in a microwave, place the beef into a bowl and heat in short 30-second bursts, mixing between each one until hot throughout.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
This is really good as is. When it was done I let the sauce reduce till it got a little thicker, other than that, Fire. Like everything braised it tasted even better the 2nd day. Really great with the dinner rolls and cilantro. I couldn’t find any tahini, so i used some store bought creamy whipped garlic & lemon sauce from the deli and that worked really well with it. Will definitely make this again.
This is fantastic to hear! I’m so glad you enjoyed it and found it better after the flavours had time to develop. The garlic sauce would have been a really good condiment for this. I must try it with that. Thank you.