Berber-style Braised Beef with Spiced Rice

Ingredients

In this adaptation of Kway Chap to Berber cuisine, we replace the original pork-based dish with beef to align with the dietary preferences of Berber cuisine. Additionally, we incorporate Berber spices and aromatic herbs to infuse the dish with the distinct flavors of the region. The original dish's flat rice noodles are substituted with spiced rice, which adds a fragrant and flavorful element to the recipe. We alse have the original recipe for Kway chap, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the cubed beef to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, combine the ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, and cayenne pepper (if using). Mix well.
4. 4.
   Sprinkle the spice mixture over the beef, stirring to coat the meat evenly.
5. 5.
   Add the rice to the pot and stir to combine with the beef and spices.
6. 6.
   Pour in the beef broth and add the bay leaf. Season with salt and pepper to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the rice is cooked and the beef is tender.
8. 8.
   Remove the bay leaf and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Beef — For the most tender results, choose a cut of beef suitable for slow cooking, such as chuck or brisket. Trim any excess fat before cubing.
• Berber spices — Feel free to adjust the spice levels according to your preference. Add more cayenne pepper for extra heat or reduce it for a milder flavor.
• Rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For an extra burst of flavor, marinate the beef in the spice mixture overnight before cooking.
• If you prefer a thicker sauce, you can remove the beef and rice from the pot once cooked, then simmer the remaining liquid until it reduces to your desired consistency.
• Serve the dish with a side of traditional Berber bread to soak up the delicious flavors.

Serving advice

Serve the Berber-style Braised Beef with Spiced Rice hot, garnished with fresh cilantro. Accompany it with a side of Berber bread or a simple green salad for a complete and satisfying meal.

Presentation advice

To enhance the presentation, place a generous portion of the spiced rice on a plate and top it with the tender braised beef. Garnish with a sprig of fresh cilantro for a pop of color.