Moroccan Braised Beef Cheeks

Instructions

1. 1

   Trim excess fat from beef cheeks and cut into large chunks. Season generously with salt and pepper.

2. 2

   Heat olive oil in a heavy-bottomed pot or tagine over medium-high heat. Brown beef cheeks on all sides, working in batches if needed. Remove and set aside.

3. 3

   In the same pot, reduce heat to medium and sauté onions until softened, about 5 minutes. Add garlic and cook for another minute.

4. 4

   Add all the spices (cumin, coriander, cinnamon, ginger, paprika, turmeric) and stir constantly for 30 seconds until fragrant.

5. 5

   Return beef cheeks to the pot and add beef stock, diced tomatoes, and honey. Bring to a simmer.

6. 6

   Cover tightly and transfer to a 325°F (160°C) oven, or continue on stovetop at lowest heat setting.

7. 7

   Braise for 2 hours, then add preserved lemons (quartered), dried apricots, and dates. Continue braising for another 45 minutes.

8. 8

   Add green olives in the final 15 minutes of cooking. The meat should be fork-tender and falling apart.

9. 9

   Check seasoning and adjust with salt and pepper as needed. The sauce should be thick and coating the meat.

10. 10

    Garnish with fresh cilantro before serving. Traditionally served with couscous or crusty bread.