This is the lost recipe.
Have you ever made something and it was just amazing and then you don’t remember where you found it?
I have several dishes like that and this was one of the worst. I made this years ago for Nathan’s birthday. It simply disappeared.
A few weeks ago we were cleaning out a stack of recipes and notes from a cupboard in the kitchen. Papers were placed in several piles- to make for the blog, already on the blog so we can pitch, utter failures never to make again, etc. And somewhere in all those recipes this one resurfaced.
I was SO pleased.
The first time I made it was the story of the dinner that multiplied. I made just a single recipe (and made it with the lamb like the original recipe called for) and somehow it managed to feed a table of, if I recall correctly, twelve.
This year knowing I was going to have a crowd I doubled the recipe and used beef since it was significantly cheaper. I was sure there would be leftovers.
Every.single.last.bite. was gone.
And who can blame them? It is utterly delicious. The comment was made around the table a couple of times that we don’t often eat meat spiced like this. What a tasty tasty birthday dinner is was for Nathan.
One year ago today: Cheddar Scallion Drop Biscuits
Moroccan Beef with Pine Nut Couscous (serves 6-8)
Adapted from Rachel Ray
2 1/2 pounds stew meat
1 rounded tablespoon grill seasoning
2 teaspoons turmeric
2 teaspoons cumin
1 1/2 teaspoons coriander
1 teaspoon paprika
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
3 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced
3 cloves garlic, chopped
20 to 24 pitted dates, halved, about 1 cup
1 quart chicken stock
2 tablespoons butter
3 tablespoons pine nuts
2 cups couscous
4 scallions, chopped
Place beef in a food storage bag. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the beef pieces in the spices.
Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons extra-virgin olive oil then the beef. Sear the beef and caramelize the meat all over, 5 to 7 minutes. Add the onions and garlic and cook 5 minutes more. Add the dates and 2 cups of chicken stock to the pan and cover. Simmer for 20-30 minutes more (till the meat is tender) to plump the dates, soften the onions. Remove cover and adjust seasonings.
During the last 5 minutes the beef has to cook, melt butter and toast pine nuts. Add 2 cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff with fork.
Serve beef over couscous in shallow dishes and garnish with chopped scallions.