Moroccan Pulled Beef
Beef braised for three hours in a warm blend of cumin, cinnamon, ginger, and allspice until it falls apart with two forks. Genuinely low effort, most of it hands-off.
Coriander roots go into the sauce base along with the harissa and garlic, they carry a lot more flavour than most people realise and usually just get thrown away.
Pile it into bread rolls or over rice, couscous, or pasta, and finish with a spoon of lemon tahini dressing for a bit of brightness against the rich beef.
Moroccan Pulled Beef
BEEF · DINNER · MEDIUM
Deep Flavour, Minimal Effort
A proper sear on the beef before it braises builds a base of flavour that three hours in the oven alone can't replicate.
Using the coriander roots instead of tossing them out adds a real depth to the sauce that most recipes miss out on entirely.
Shredding the beef while it's still warm and mixing it straight back into the sauce keeps every bit of it juicy, not dried out from sitting.
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.
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.