Braised Beef with Harissa and Preserved Lemon
Slow-braised beef with harissa, preserved lemon, and North African spices. Oven-braise 2.5 to 3 hours. Serve with couscous or rice.
Photo courtesy of She Cooks He Cleans.
- Brown the stew meat, then braise with harissa, preserved lemon, Ras el Hanout and beef stock at 325 F for 2.5 to 3 hours until fork-tender.
- Preserved lemon and harissa give bright, spicy, and savory layers. Ras el Hanout adds warm North African spice notes.
- Serve with couscous or rice. The dish reheats well and can be adapted for slow cooker or stovetop braising.
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Frequently Asked Questions
Can I use fresh lemon instead of preserved lemon?
Preserved lemon gives salty, fermented citrus that fresh lemon lacks. If you must substitute, use 1 teaspoon lemon zest plus 1 tablespoon lemon juice and 1/2 teaspoon salt for each preserved lemon called for. If you can, rinse and de-seed the preserved lemon before chopping.
What is harissa and can I change the heat level?
Harissa is a North African chili paste with spices and oil. You can use sweet or mild harissa for less heat, or reduce the amount. Start with 2 tablespoons if you want milder flavor and add more to taste. You can also mix chili paste with a bit of tomato paste and smoked paprika as a substitute.
What can I use instead of Ras el Hanout?
Ras el Hanout is a complex Moroccan spice blend. Make a simple substitute by mixing 1/2 teaspoon each ground cumin and coriander plus 1/8 to 1/4 teaspoon each cinnamon, cardamom or allspice. Adjust to taste and use the same total volume as the recipe calls for.
Can I make this in a slow cooker or on the stovetop?
Yes. For stovetop simmer covered on very low heat for 2.5 to 3 hours until tender. For a slow cooker, brown meat and onions first, then transfer to the cooker with the rest of the ingredients and cook 6 to 8 hours on low. You may need slightly less liquid in the slow cooker.
How do I know when the beef is done?
The best test is fork tenderness. The meat should pull apart easily with a fork. Tough, chewy texture means it needs more time. Braised beef is done when connective tissue has broken down and the meat is very tender.
How do I thicken or finish the sauce?
To thicken, skim excess fat and simmer the uncovered sauce on the stove to reduce. For a quicker fix, stir in a cornstarch slurry of 1 teaspoon cornstarch mixed with 2 teaspoons cold water, then simmer until thickened. You can also whisk in a small knob of butter for shine and richness.
How should I store and reheat leftovers?
Cool to room temperature, then refrigerate in an airtight container for 3 to 4 days or freeze for up to 2 to 3 months. Reheat gently on the stove over low heat, adding a splash of stock or water if the sauce is too thick. Microwaving works for small portions.
Can I use fresh lemon instead of preserved lemon?
Preserved lemon gives salty, fermented citrus that fresh lemon lacks. If you must substitute, use 1 teaspoon lemon zest plus 1 tablespoon lemon juice and 1/2 teaspoon salt for each preserved lemon called for. If you can, rinse and de-seed the preserved lemon before chopping.
What is harissa and can I change the heat level?
Harissa is a North African chili paste with spices and oil. You can use sweet or mild harissa for less heat, or reduce the amount. Start with 2 tablespoons if you want milder flavor and add more to taste. You can also mix chili paste with a bit of tomato paste and smoked paprika as a substitute.
What can I use instead of Ras el Hanout?
Ras el Hanout is a complex Moroccan spice blend. Make a simple substitute by mixing 1/2 teaspoon each ground cumin and coriander plus 1/8 to 1/4 teaspoon each cinnamon, cardamom or allspice. Adjust to taste and use the same total volume as the recipe calls for.
Can I make this in a slow cooker or on the stovetop?
Yes. For stovetop simmer covered on very low heat for 2.5 to 3 hours until tender. For a slow cooker, brown meat and onions first, then transfer to the cooker with the rest of the ingredients and cook 6 to 8 hours on low. You may need slightly less liquid in the slow cooker.
How do I know when the beef is done?
The best test is fork tenderness. The meat should pull apart easily with a fork. Tough, chewy texture means it needs more time. Braised beef is done when connective tissue has broken down and the meat is very tender.
How do I thicken or finish the sauce?
To thicken, skim excess fat and simmer the uncovered sauce on the stove to reduce. For a quicker fix, stir in a cornstarch slurry of 1 teaspoon cornstarch mixed with 2 teaspoons cold water, then simmer until thickened. You can also whisk in a small knob of butter for shine and richness.
How should I store and reheat leftovers?
Cool to room temperature, then refrigerate in an airtight container for 3 to 4 days or freeze for up to 2 to 3 months. Reheat gently on the stove over low heat, adding a splash of stock or water if the sauce is too thick. Microwaving works for small portions.
This was a HIT. Both my Hubster and I enjoyed this immensely! For us personally, we would add more onions and other vegetables like carrots, celery and perhaps zucchini. We would also like to add more preserved lemons. This recipe was superb and we kook forward to eating it again very soon!
Wowwwwww this is ridiculously good! I only had a pound of stew meat so halved it, lost liquid at 2 hours in a Le Creuset Dutch Oven (I started to smell it getting a bit crispy) so pulled it out. It is still super tender and incredible! I’m trying to not eat it all while I wait for folks to be done with work/working out/etc but I keep taking nibbles. Oops. Totally worth ordering these ingredients from The Spice House!
Next time I’ll keep same amount of broth as full recipe (or just make the full recipe because holy flavor!)
Absolutely delicious, tasted very authentically North African. A bit too spicy for me with 1/4 cup harissa so I’ll put in a little less next time.
Why no vegetables in this? I used half the amount of meat, added fall squash and peppers. Excellent texture and exciting flavor
This is an excellent substitute for chili or beef stew when those are getting tiresome. I serve it over rice. I make it in an electric pressure cooker in an hour and serve it to a crowd. At the last party it simmered all evening and people went back for fourths. I had to wash more bowls! It smells amazing and is always a hit, even with those who aren’t inclined to try my “weird” Middle Eastern spices. Try it for Super Bowl!
Great spicy stew, and easy! Love the robust, full flavors of these middle eastern spices. I confess that I used just 1/2 of a preserved lemon. I served it over pearl couscous with a spoonful of plain yogurt. Very good.
This recipe was great! The beef was oh so tender, and reminded us of chili with Middle Eastern flavors in place of Southwestern flavors. A nice change of pace! For more comments and photos, visit: http://shecookshecleans.net/2011/07/21/braised-beef-with-harissa-and-preserved-lemon/