Moroccan Beef & Cauliflower Recipe #260907
Since marrying my Moroccan husband I have made it my passion to cook dishes from his country. This is one of his favorites.
by Nasseh
1¼ hours | 15 min prep
SERVES 3 -4
- 1 head cauliflower
- 1 1/2 lbs beef stew meat
- 2 tablespoons olive oil
- 1/2 onion, diced
- 2 medium garlic cloves
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon tomato paste
- 1 beef bouillon cube
- 1 teaspoon cumin
- 1/2 teaspoon ginger
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- Pull off the green leaves surrounding the cauliflower. Then cut the bottom off & break the cauliflower into large pieces. Rinse & then place in a bowl to be used later.
- Heat the olive oil in either a sauce pan or pressure cooker. Cook the beef in the oil until all the sides are brown.
- Add enough water in the pot to cover the beef. At this point put everything into the pot except the cauliflower and cover with a lid. If using a sauce pan simmer the beef for 40 minutes, stirring occasionally. If you are using a pressure cooker, let the beef cook for 15 minutes (after the cooker begins to hiss).
- Dip the cauliflower into the sauce to cover all the sides. Once that is done leave it in the pot & recover with a lid. Simmer for another 15 minutes or until the cauliflower is done. If using a pressure cooker, cover & cook for additional 5-7 minutes (after the cooker begins to hiss).
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5 stars