either goat or oxtails made with a Moroccan twist. The recipe calls for molasses and dark beer. I thought I saved the recipe or wrote it down, but now that I want it, I cannot find it. Help!!!! Please and thank you
Anonymous
Favorite Answer
Moroccan Beef Stew
You could use the ox or goat tails, but there is little meat on them. they are better used for stock.
2 lb chuck roast (bite-size)
1/4 t cumin
3 T flour
1/4 t ginger
2 t salt
1/8 t cayenne pepper
2 T vegetable oil
1 c celery,Chopped
20 oz pineapple chunks
1/2 c onion,Chopped
2 c juice/water
2 cloves garlic,Minced
1/2 t paprika
1 c carrots,Sliced
1/4 t coriander
3 sm tomatoes,wedged
1/4 t turmeric parsley flakes
Method
Dredge beef in flour and salt and brown in oil. Pour off drippings.
Add spices, celery, onion and garlic. Stir in juice and water. Cook
slowly 1 hour. Add carrots and cook 30 minutes more. Add pineapple
and tomatoes and heat through. Garning with parsley.
.