Best 2 Moroccan Orange Beef Recipes

Tantalize your taste buds with a culinary journey to the vibrant streets of Morocco, where aromatic spices dance with succulent meats to create a symphony of flavors. Discover the secrets of the beloved Moroccan Orange Beef, a dish that embodies the essence of Moroccan cuisine. This delectable dish, also known as Djej Meshwi, takes you on a flavor adventure, combining the tangy sweetness of oranges with the savory richness of beef. Embark on this culinary expedition and learn the art of preparing this tantalizing dish, along with a collection of equally enticing recipes featured in the article. From the fragrant Basmati Rice, the perfect accompaniment to Moroccan Orange Beef, to the refreshing Moroccan Carrot Salad, a delightful side dish bursting with vibrant flavors, and the classic Moroccan Mint Tea, a soothing and aromatic beverage to complete your meal. Get ready to explore the depths of Moroccan cuisine and savor the exotic flavors that await you in this article.

Here are our top 2 tried and tested recipes!

MOROCCAN ORANGE BEEF

Moroccan Orange Beef image

A Moroccan-inspired dish of warming and citrus flavors that that really ended up better than I expected. Best served hot over rice.

Provided by JohnCrane

Categories Main Dish Recipes Roast Recipes

Time 2h

Yield 10

Number Of Ingredients 17

Ingredients

2 ½ pounds boneless beef chuck roast
2 teaspoons salt, divided
2 tablespoons canola oil
1 medium white onion, coarsely chopped
1 tablespoon minced garlic
1 tablespoon ground ginger
½ tablespoon ground allspice
½ tablespoon ground cinnamon
1 cup sweet red wine
2 cups water
1 (6 ounce) can tomato paste
1 tablespoon honey
½ teaspoon red pepper flakes
½ cup orange juice
⅓ cup sweetened dried cranberries (such as Craisins®)
2 mandarin oranges, segments halved
9 dried pitted prunes

Steps:

Season beef with 1 teaspoon salt.
Heat oil in a 4-quart Dutch oven over medium-high heat until shimmering. Sear beef in the hot oil, 3 minutes per side. Remove to a plate.
Saute onion and garlic in the Dutch oven until soft, about 5 minutes. Add ginger, allspice, and cinnamon; stir for 1 minute. Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water, tomato paste, honey, red pepper flakes, and remaining salt.
Cut seared beef into 1-inch cubes and return to the pot. Bring to a boil; reduce heat and let simmer, covered, for 1 hour. Add orange juice, sweetened dried cranberries, mandarin oranges, and prunes; let simmer, uncovered, for another 20 minutes. Serve.

Nutrition Facts : Calories 328.3 calories, Carbohydrate 17.2 g, Cholesterol 62.6 mg, Fat 18.4 g, Fiber 2 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 647.4 mg, Sugar 12.1 g

MOROCCAN BEEF STEW WITH ORANGE AND LEMON

Moroccan Beef Stew With Orange and Lemon image

This recipe was in our local newspaper. I just love the combination of flavours and thoroughly look forward to eating my dinner when I cook this.

Provided by sarahpears

Categories Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

800 g lean beef, cubed
1 teaspoon olive oil
2 red onions, chopped
2 garlic cloves, chopped
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon cinnamon
1/2 teaspoon saffron strand
1 lemon, juice and zest of
1 orange, juice and zest of
1 1/2 tablespoons brown sugar
2 cups beef stock

Steps:

Fry onion & garlic until onion has softened.
Add beef and slightly brown.
Add remainder of ingredients and mix through.
If you have a pressure cooker, put lid on pressure cooker and turn up high until pressure has built, then turn heat down and simmer for 20 minutes
If you do not have a pressure cooker you can simmer this for 1 1/2 hours or until meat is tender.
Serve with cous cous mixed with pinenuts and sultanas, along with roasted pumpkin.

Tips:

To make the perfect Moroccan orange beef, it's crucial to choose high-quality flank steak. Look for meat that is bright red and has a fine grain.
To get the most flavor out of the marinade, allow the beef to soak in it for at least 30 minutes, or up to overnight.
When searing the beef, make sure the pan is very hot before adding the meat. This will help to create a nice crust on the outside while keeping the inside tender and juicy.
The sauce for the Moroccan orange beef is what really makes this dish special. Be sure to use fresh oranges and ginger for the best flavor.
Serve the Moroccan orange beef with your favorite sides, such as rice, noodles, or vegetables.

Conclusion:

Moroccan orange beef is a delicious and easy-to-make dish that is perfect for any occasion. The marinade infuses the beef with flavor, and the sauce is simply divine. Serve this dish with your favorite sides, and you're sure to have a meal that everyone will love.