You will need:
- 1.5kg whole chuck beef roast, cut in half
- 1 onion, chopped
- 1 tbs vegetable oil
- 1½ cups beef stock
- 2 tbs apple cider vinegar
- 2 tbs tomato paste
- 1 420g can crushed tomatoes
- 2 tspn Moroccan spice
- 2 tbs corn flour
- 3 tbs water
- 1 410g tin chickpeas
- ¾ cup raisins
- Salt and pepper to taste
- 3 cups cooked Pearl couscous
- 3 cups shredded carrot
- 1½ cups shredded cucumber
- 2 tbs honey
- 100g natural yoghurt
- 100g Kalamata olives
- Fresh coriander to serve
Let's make it:
Step 1:
Select BROWN, adjust TIME to 8 minutes. Press START/STOP.
Step 2:
Once heated, add oil and sauté onion for 2 minutes. Add beef and brown on all sides. Press STOP.
Step 3:
Add stock, vinegar, tomato paste, tomatoes and Moroccan spice, stir to combine. Secure the lid. Select MEAT, set pressure to HIGH, and adjust time to 45 minutes. Make sure Steam Release Dial is in the “Seal” (closed) position. Press START/STOP.
Step 4:
Once cooking is complete and the pressure is released, leave unit on the KEEP WARM mode, remove beef and place in bowl. Using two forks, shred beef.
Step 5:
Combine corn flour and water, add to Crockpot, stir occasionally. Add the chickpeas, raisins, and beef, season to taste and cook for 5 minutes.
Step 6:
Place a serving quantity of the Moroccan Beef into a serving bowl, along with pearl couscous, shredded carrot and cucumber. Drizzle honey and yoghurt over beef, garnish with olives and coriander.
