skip to Main Content

Moroccan Pot Roast

Reheating time: 10-15 minutes

Who loves braised beef? I know I do. Especially when it’s been smothered in spices and tossed in a date molasses glaze. Good news- that’s exactly what’s going on tonight! We used chuck flap tonight, which may have an entirely unappealing name, but is in fact one of the best cuts for braising. Very similar to shortribs, the chuck flap has all the flavor with less of the fat. Personally, I think beef fat (and all animal fat in general) is incredibly delicious- and very valuable from a nutritional standpoint. Animal fat is pure. Over the years, a stigma has developed- animal fat is bad for you. In reality, all the processed and hydrogenated fats that are being mass produced from GMO crops (canola oil, soy oil, “vegetable” oil, etc.) are far more destructive to your health. Our bodies can’t break down these fats, and we even had to create a new variety of fats to put on nutritional labels- trans fats and saturated fats. Animal fat is just fat- and if you know anything about fat, well, your body needs it. Everything in moderation my friends. No more tirades about fat, for now. We’ve got fresh, tasty sides like spiced carrot + prune salad to take our mind off the harsh reality of the world. And that couscous… my goodness. 

Get in there!

For the beef:

I’d recommend shredding or slightly breaking apart this beautiful chunk of beef before it is heated up. This will expose more surface area, making it easier to reheat, and also encourages more caramelization! Lightly pull the beef apart and strange on a sheet tray lined with aluminum foil. Drizzle some olive oil or pop a pad of butter on top, and broil on low for 4-5 minutes. Give it a stir about halfway through, and broil for a few more minutes till it’s nice and hot!

For the couscous:

Two methods here- you can either broil the couscous (underneath the beef is a great idea!), or warm it saucy style in a pot! For broiling, simply use the couscous as a bed for the shredded beef, and broil till hot! If you’re interested in saucy couscous, warm the couscous in a small saucepot with just a splash of liquid, and some butter or olive oil. Heat over medium till hot and steamy!

For the chickpeas:

I’d fully recommend eating these cold! But, you can also fry them in a saute pan or microwave for a few minutes to take the chill off.

 For the carrot salad:

Same as the chickpeas! Cold for these beauties. Poached, pickled, and shaved, the carrot trifecta is real!

To plate everything up:

Oh yeah. Beefy goodness. Make a big bowl with a little bit of everything, and dive in!

That’s it! Thanks for ordering! We love you!

Dinner is served, and solved. #weareweco

Back To Top