Chuck Roast

Turmeric Beef Tagine with Pickled Fennel and Fresno Chilis

You do not need a clay pot to have a delicious Moroccan tagine.

Cook time: 1hr. 55min. total

PREP: 15min. | ACTIVE: 20min. | PASSIVE: 1hr. 20min.

Turmeric Beef Tagine with Pickled Fennel and Fresno Chilis
SERVING SIZE: 2-4 DIFFICULTY: Medium
April 27, 2018 Gluten-Free
April 27, 2018 SERVING SIZE: 2-4 DIFFICULTY: Medium Gluten-Free #eatpre
Turmeric Beef Tagine with Pickled Fennel and Fresno Chilis

FOR THIS RECIPE WE USED:

Chuck Roast - 24 oz. Beef Roasts

Chuck Roast - 24 oz. Beef Roasts
2 x 24 oz. Chuck Roasts (2ct box) 8 x 24 oz. Chuck Roasts (8ct box)

 

Ingredients

  • 1 Pre Brands Chuck Roast, cubed and salted
  • 1 tbsp grape seed oil (or other high heat oil)
  • 1 yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 tsp grains of paradise (if you cannot find it use 1/2 coriander and 1/2 cardamom)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tbsp turmeric
  • 1 tbsp sambal
  • 1-28oz can fire roasted diced tomatoes
  • 1 cups beef broth
  • 1 lb carrots, roll cut
  • 1 fennel bulb, stem and top removed, thinly sliced
  • 1 red fresno chili pepper, sliced into thin rounds
  • 1/4 cup red wine vinegar
  • 1 lime, juiced
  • 1 tsp sea salt
  • 1 bunch mint, 1/2 minced, 1/2 whole
  • 1/2 cup greek yogurt
  • 4 cups cooked couscous

Instructions

  1. In a large pot over medium-high flame, heat oil and sear the chuck roast pieces on all sides until browned, about 4-5 minutes. Remove chuck to a plate. 
  2. In the same pot, sauté the onions until soft and translucent. Add garlic, grains of paradise, chili powder, cumin, turmeric, and Sambal. Stir until fragrant, about 1 minute. 
  3. Add chuck, fire roasted tomatoes, broth, and carrots. Stir and bring to a boil. 
  4. Reduce to low, cover with a slight opening, cook for 1 hour and 20 minutes or until the chuck is soft and tender. 
  5. Uncover and let it continue to cook and reduce the sauce until it reduced by a third. (If you do not have that much sauce, do not worry about reducing it)
  6. Make the pickled fennel topping. In a small bowl, mix together lime juice, red wine vinegar, and salt. Toss chili pepper, fennel, and chopped mint in the vinegar mixture. Cover and refrigerate for 30 minutes. Keep in fridge for up to 5 days. 
  7. When beef is ready, serve 1-2 ladles over 1 cup of couscous. Top with fennel, a dollop of greek yogurt, and torn mint. Season with salt and pepper. 
Turmeric Beef Tagine with Pickled Fennel and Fresno Chilis

Chef Sarah Russo
Chef Sarah Russo:
CULINARY BEEF GEEK

Chef Sarah uses her incredible knowledge of all things beef to cook up nutritious and delicious recipes, using only the freshest ingredients and the finest beef you’ll ever eat.

Meet the beef geeks

LET'S BE FRIENDS WITH FOOD BENEFITS

10% OFF YOUR CHOICE OF BEEF