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Moroccan Pulled Beef

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5 from 3 votes
Prep Time: 10 minutes
Cook Time: 3 hours 10 minutes
Total Time: 3 hours 20 minutes
Calories: 439.9kcal
Servings: 8 People
Metric - Imperial

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