Foodie win
"Moroccan" beef with cherries went over really well.
Beef suqaar(?) they said it was leg and it was cut really small not quite diced but close. I had never seen it before but it looked good so I figured what the heck?
-8tbs lemon juice
-4tbs olive oil
~~this is where it starts to get dodgy because of improvisation~~
-1/2 tsp cumin, paprika, cayenne, cinnamon
-1tsp parsley
-4 cloves garlic, fine chopped
-2 shallots, fine chopped
-about a handful of finely chopped ginger (mine had been soaking in vodka for a while but I bet pickled or fresh would work as well)
-8oz dried pitted tart Montmorency cherries
allow these to simmer on low until the cherries plump
-2lbs beef
-2tbs sugar
cook until beef is done
~1c stock to make it saucy ;)
~1 handful quinoa
I will consider taking the beef out before making the sauce part next time. I feel like the beef got overdone and was a little tough.
X-posted to DW
Beef suqaar(?) they said it was leg and it was cut really small not quite diced but close. I had never seen it before but it looked good so I figured what the heck?
-8tbs lemon juice
-4tbs olive oil
~~this is where it starts to get dodgy because of improvisation~~
-1/2 tsp cumin, paprika, cayenne, cinnamon
-1tsp parsley
-4 cloves garlic, fine chopped
-2 shallots, fine chopped
-about a handful of finely chopped ginger (mine had been soaking in vodka for a while but I bet pickled or fresh would work as well)
-8oz dried pitted tart Montmorency cherries
allow these to simmer on low until the cherries plump
-2lbs beef
-2tbs sugar
cook until beef is done
~1c stock to make it saucy ;)
~1 handful quinoa
I will consider taking the beef out before making the sauce part next time. I feel like the beef got overdone and was a little tough.
X-posted to DW