Moroccan Inspired Beef Cheeks with Preserved Lemon Yoghurt
Reviews
Print
SaveRecipe Shopping List
Moroccan Inspired Beef Cheeks with Preserved Lemon Yoghurt
Ingredients:
Moroccan Inspired Beef Cheeks
Preserved Lemon Yoghurt
Method:
Moroccan Inspired Beef Cheeks
- 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
- 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
Recipe by Tom Walton
Tom Walton is a young chef who's philosophy for local, well sourced produce, extends into health, nutrition and lifestyle. Tom is the head chef at Bondi Beach favourite, the Bucket List.
Tom likes to share his passion for good well sourced food, health and a balanced lifestyle. He focuses on seasonal, health conscious cooking, eating and living.
For more information on Tom and his cooking, click here.
More Beef recipes from Breville
No reviews for this recipe yet.
Feedback and Reviews