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.
Moroccan Pulled Beef
Ingredients
Beef & Moroccan Seasoning
- 1.5 kg Beef Bolar or Chuck Steak
- 4 g Ground Cumin
- 4 g Ground Ginger
- 2 g Ground Coriander
- 2 g Ground Cinnamon
- 2 g Cayenne Pepper Optional
- 2 g Ground Allspice
- 1 g Ground Cloves
- Salt & Pepper To Taste
Sauce & Serving
- 30 ml Olive Oil
- 1 Brown (Yellow) Onion Diced
- 4 Garlic Cloves Crushed
- 20 g Coriander (Cilantro) Roots Separated & Chopped
- 26 g Harissa Paste
- 12 g Ground Cumin
- 400 g Diced Tomatoes Canned
- 1 litre Beef Stock
- Salt & Pepper To Taste
- 6-8 Small Bread Rolls
- Coriander (Cilantro) To Serve
Lemon Tahini Dressing
- 100 g Tahini
- 1 Lemon Juiced
- 2 g Ground Cumin
- Salt & Pepper To Taste
Method
Moroccan Pulled Beef
- Preheat the oven to 160°C (320°F).
- In a bowl, add the beef and all of the Moroccan spice mix, and mix to combine.
- Place a large pot or high-rimmed pan over high heat. Add the olive oil and seasoned beef, and sear for 3 minutes on each side, or until browned all over. Remove and set aside.
- Reduce the heat to medium, add the diced onion, and sauté for 3 minutes. Add the garlic, harissa paste, cumin, and coriander roots, and sauté for 1 minute.
- Add the beef stock and diced tomatoes, and mix well to combine. Place the seared beef back in, season to taste, cover with a lid, and braise in the preheated oven for 3 hours, or until the beef is extremely tender.
- Remove the pot from the oven, remove the beef, and shred with two forks while still warm. Add the meat back into the sauce to keep it juicy, and serve with bread rolls, rice, pasta, or couscous. Garnish with fresh coriander leaves and the lemon tahini dressing. Dig in.
Lemon Tahini Dressing
- In a bowl, add the tahini, lemon juice, ground cumin, and seasoning to taste. Mix to combine and refrigerate until ready to serve. Add a splash of water if it's too thick.
Chef's Tips
Use the coriander roots in the sauce base, not just the leaves — they carry a lot of flavour that usually gets thrown away, and they're what gives Moroccan-style braises like this their depth.Don't rush the sear on the beef — a good crust before it goes into the oven builds flavour that the 3-hour braise alone won't replicate.Shred the beef while it's still warm — it pulls apart far more easily than once it's cooled down, and mixing it straight back into the warm sauce keeps it moist.
Storage & Reheating
This will keep in the fridge for up to 4 days, or in the freezer for up to 3 months, in an airtight container. Reheat gently in a pot over low-medium heat, or in the microwave, until piping hot throughout, adding a splash of stock or water if the sauce has thickened too much in storage. The lemon tahini dressing is best kept separate and added fresh — it can thicken in the fridge, so loosen with a splash of water before serving.
Serving 400gCalories 439.9kcalCarbohydrates 10.1gProtein 44.5gFat 25.3gSaturated Fat 6.9gPolyunsaturated Fat 4.42gMonounsaturated Fat 11.99gTrans Fat 0.3gCholesterol 108.8mgSodium 486.9mgPotassium 1037mgFiber 2.9gSugar 3gVitamin A 331.67IUVitamin C 11.51mgCalcium 93.8mgIron 6.9mg
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?
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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.