Braised Beef Moroccan Style Recipe

3 tablespoons coconut oil

2½ pounds chuck roast

2 cups chopped shallots

4 cloves garlic, chopped

½ tablespoon ground coriander

1 tablespoon paprika

1 teaspoon ground cumin

½ teaspoon turmeric

½ teaspoon cayenne pepper

1 cup grape, pomegranate, or cranberry juice

1 tablespoon red wine vinegar or balsamic vinegar

2 cups beef broth

1 cup freshly diced tomatoes

1½ cups golden raisins

Salt and pepper, to taste

Honey (optional)

Procedure:

Heat a large pot. Add two tablespoons coconut oil. Sprinkle meat with salt and pepper. Add meat to pot, sauté until no longer pink, about five minutes. Transfer meat to bowl.

Heat one tablespoon oil in same pot. Add shallots and sauté till brown, about eight minutes. Stir in garlic and next five ingredients.

Add fruit juice. For acidity or deglazing, add about a tablespoon of red wine vinegar or balsamic vinegar per cup of fruit juice.1 Stir occasionally.

Add the broth, tomatoes with juice, and raisins. Stir to blend. Add beef and juices, heat to simmer.

Reduce heat to medium low. Simmer uncovered, stirring occasionally until the sauce is thick and the beef is tender, about one hour and 15 minutes.

Season with salt and pepper.

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