Moroccan braised beef

About the Recipe

Tanjia Marrakchia with Ras el Hanout, it’s about harmony, a tapestry of flavors that turn the simple into the extraordinary. A royal invitation to taste the world.

Ingredients

3 lbs beef shank or lamb shoulder

2–3 tbsp Ras el Hanout

Salt, to taste

½ preserved lemon, peel finely chopped

½ cup olive oil

1 cup water

2 tbsp smen (or ghee)

parsley and cilantro, tied together

Preparation

1. Place meat in your clay pot or Dutch oven. Add Ras el Hanout, salt, preserved lemon, olive oil, smen, and the herb bundle. Add water.

2. Cover tightly. Slow-cook 6–8 hours at 250°F (120°C)

3. Serve warm with Moroccan or French bread, letting the juices soak into every bite

B’saha & Bon Appétit!