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Braised Beef with Harissa and Preserved Lemon

Braised Beef with Harissa and Preserved Lemon
Photo courtesy of She Cooks He Cleans.


Preparation Instructions:

Preheat oven to 325 degrees.

Brown beef in a large oven-proof pot. Remove beef when browned and saute onions in the same pot. Add lemon, garlic, Ras el Hanout, cumin, coriander, and harissa to onions and stir until aromatic. Return browned beef to pot. Add stock, thyme, and salt and pepper to taste.

Cover pot and braise in oven for 2.5 - 3 hours until meat is tender.

Helpful Hints

Serve with couscous or rice.

Based on 4 reviews

Customer Reviews

Laurel Lawler

Why no vegetables in this? I used half the amount of meat, added fall squash and peppers. Excellent texture and exciting flavor

Kristen R

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!

Cynthia T

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.

Nancy M

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:

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