Moroccan Inspired Beef Cheeks with Preserved Lemon Yoghurt

Recipe By:

Breville

www.breville.com [1]

Prep Time:

20 mins

Cook Time:

4 hrs 15 mins

Serves:

These slow-cooked Moroccan beef cheeks are an ideal entertaining dinner idea. Make extra beef for a Moroccan couscous salad to enjoy for weekday lunches. This recipe by Tom Walton is made with the Searing Slow Cooker by Breville

Moroccan Inspired Beef Cheeks

Ingredients

4 tbsp vegetable oil
4 beef cheeks, trimmed, each cut into two
1 medium eggplant
Salt
1 onion, finely sliced
2 cloves garlic, finely chopped
3 tbsp chermoula paste
1/2 cup green olives
1/2 cup sultanas
1/2 cup white wine
2 cups beef stock

Method

For best results, use the Searing Slow Cooker ® by Breville
Use the MENU button to select HIGH SEAR. Select POWER/START to commence pre-heating the slow cooker. Add the olive oil, then brown the beef cheeks until golden brown on both sides, 3-4 minutes. Remove and set aside
Add the remaining oil and the eggplant and salt, cook until golden (about 4-6 minutes)
At this point, add the onion and garlic and cook out for a further 2-3 minutes. Add the chermoula paste, green olives, sultanas
Stir in white wine and stock scraping the bottom of the pan lightly with a wooden spoon to remove any sediment on the bottom of the pan, bring up to the boil
Select the CANCEL button. Place the lid on and lock into place.Use the MENU button to select HIGH SLOW COOK. Adjust the timer to 4 hours and press POWER/START to start cooking. If you want to put on before work, place on LOW SLOW COOK for 9 hours

Preserved Lemon Yoghurt

Ingredients

2 tbsp shredded preserved lemon rind
250g Greek style yoghurt
1 cup giant couscous
1 pomegranate

Method

To make the preserved lemon yoghurt, put the preserved lemon and yoghurt into a bowl and mix to combine
Cook the giant couscous following the instructions on the packet, drain well
Serve the beef cheeks with the couscous, preserved lemon yoghurt and sprinkle the pomegranate seeds over the top