![Braised Chuck Roast with Moroccan Spices and Confit Garlic [Keto]](https://pitaetchocolat.com/images/recettes/paleron-oriental_hu17421969557150653342.webp)
Ingredients
Check off ingredients as you go
- 1.2 kg (2.6 lb) chuck roast (in thick slices)
- 2 onions, thinly sliced
- 1 whole head of garlic (cloves peeled)
- 3 Tbsp olive oil
- 1 Tbsp beef fat (optional, but so good)
- 1 tsp ras el hanout
- 1 tsp cumin
- 1 tsp ground coriander
- a touch of cinnamon
- ½ tsp paprika (sweet or smoked)
- 1 pinch chili flakes (optional)
- 400 ml (1⅔ cups) beef stock (or water)
To serve
- ½ preserved lemon (or lemon zest + juice), if you like
- Salt, pepper
Sear the slices of chuck roast with the beef fat and 1 Tbsp of olive oil in a large Dutch oven or ovenproof pot, over high heat, on all sides, until you get a nice browned crust. Set the meat aside.
In the same pot, over medium heat (not too high, so the browned bits don’t burn), cook the sliced onions and the peeled garlic cloves for 10-15 minutes (add the rest of the olive oil if needed). As they cook, scrape up the browned bits so they coat the onions.
Add the spices: ras el hanout, cumin, coriander, cinnamon, and toast them for 1-2 minutes, stirring. Return the meat to the pot, pour in the stock (or water) and cover (I put a sheet of parchment paper on top, then the lid).
Bake in the oven preheated to 150°C (300°F) for 3 hours. Check for doneness: the chuck should be meltingly tender, the sauce glossy, the onions and garlic soft and confit.
Add the preserved lemon (or the juice and zest) if you like. Adjust the salt and pepper if needed. Lightly crush the garlic into the sauce. You can let the sauce reduce, but if you plan to reheat the dish, it will reduce again while reheating, so avoid concentrating it too much.
Serve with rice, couscous or, for something more original, a cauliflower purée with cumin and olive oil, roasted eggplant, or zucchini sautéed with garlic and cilantro!