Moroccan Braised Beef

Name: Moroccan Braised Beef
Ingredients: 400 g trimmed topside steak, cut into 4 cm strips; 2 tablespoons olive oil; 1 onion, chopped; 1 carrot, diced; 2 garlic cloves, finely chopped; 2 tablespoons dried cranberries; 1 small dried red chili, finely sliced; 1 teaspoon coriander seed; 1 teaspoon cumin; 1/2 teaspoon turmeric; 1/4 teaspoon ground cinnamon; 1 teaspoon flour; 1 teaspoon ground black pepper; 150 ml beef broth; 200 g pumpkin, cleaned, cut into cubes; 400 g chopped tomatoes, from a can; 2 tablespoons fresh parsley and coriander, chopped

17 ingredients

5 steps

Ingredients

400 g trimmed topside steak, cut into 4 cm strips
2 tablespoons olive oil
1 onion, chopped
1 carrot, diced
2 garlic cloves, finely chopped
2 tablespoons dried cranberries
1 small dried red chili, finely sliced
1 teaspoon coriander seed
1 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
1 teaspoon flour
1 teaspoon ground black pepper
150 ml beef broth
200 g pumpkin, cleaned, cut into cubes
400 g chopped tomatoes, from a can
2 tablespoons fresh parsley and coriander, chopped

Directions

1

In a pressure cooker pan, heat the olive oil. Saute beef strips for 2-3 minutes on both sides until golden brown. Remove the meat with slotted spoon and set aside.
2

Add the onion, carrot, garlic, cranberries, chilli, coriander, cumin, turmeric and cinnamon to the pan and saute for 2 minutes until onion is soft.
3

Return the beef to the pan, sprinkle with flour and black pepper. Add pumpkin, tomatoes and beef broth, stir and bring to the boil.
4

Turn down the heat, cover and lock lid on pressure cooker. When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Remove from flame and release pressure naturally.
5

Serve on hot couscous and sprinkle with the chopped parsley and coriander.