Marrakech Tanjia of Slow-Cooked Beef with Preserved Lemon

What you need

• 1.2 kg (2 3/4 lb) beef shank, bone-in, cut into 5-6 cm (2 in) pieces
• 6 garlic cloves, peeled, whole
• 1 preserved lemon, rind only, cut into strips
• 2 tbsp smen, Moroccan aged butter; or ghee
• 2 tsp ground cumin
• 2 tsp ras el hanout
• 1 pinch saffron threads, steeped in 3 tbsp warm water
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 100 ml (1/3 cup) water

Method

Restated from the original video

1. 1

   Mix the beef with the cumin, ras el hanout, salt and pepper. Add the saffron and its soaking liquid and turn to coat.

2. 2

   Cover and marinate in the fridge for at least 1 hour, or overnight.

3. 3

   Heat the oven to 160 °C (325 °F).

4. 4

   Put the beef, smen, garlic cloves and preserved lemon rind in a clay jar or a heavy lidded pot. Pour in the 100 ml of water and shake to mix.

5. 5

   Cover the opening with parchment, tie it down with string and poke a few small holes in it. Set the lid on top.

6. 6

   Braise for 3 hours, without opening the pot.

7. 7

   Check the beef. It is done when it falls easily off the bone, otherwise cook another 30 min.

8. 8

   Skim off the excess fat. Stir the beef gently to coat it in the thick sauce and serve very hot.

Imported from la-cuisine-marocaine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.