Slow-cooked Beef with Pea Couscous & Harissa Yoghurt
Preparation time is 15minutes
Cook time is 6hours
Total time is 6hours 15minutes
Serve is for 6 people
Estimated cost per serve is 6.15 dollar
Difficulty level: 2 out of 4
16 Ingredients
Number of servings
6
- 2tablespoons ground cumin
- 2tablespoons smoked paprika
- 2teaspoons ground cardamom
- 2tablespoons extra virgin olive oil
- 1.40kilograms Woolworths beef bolar blade roast
- 2 red onions, halved, cut into thick wedges
- 1 stick cinnamon
- 2 cloves garlic, crushed
- 2 cups salt-reduced beef stock
- 1 1/2 cups couscous
- 2 cups frozen baby peas
- 20grams unsalted butter, chopped
- 1/4 bunch continental parsley
- 1 cup light Greek-style natural yoghurt
- 1tablespoons harissa paste
- 1 lemon, zested, cut into wedges
Description
The key to a stress-free dinner is this affordable slow-cooked beef with pea couscous and harissa yoghurt. This flavour-packed recipe will be a hit all year round.
Method
Step 1 of 4
Combine spices and 1 tbs oil in a large bowl. Rub spice mixture over beef.
Step 2 of 4
Heat remaining oil in a large frying pan over medium-high heat. Add onion, cinnamon and half of the garlic. Cook, stirring, for 2 minutes or until browned. Transfer to a 5.5L slow cooker. Add beef to pan and cook, turning, for 5 minutes or until browned. Transfer to slow cooker. Pour stock over beef. Cover with lid. Cook on high for 6 hours or low for 8 hours or until beef is tender. Using 2 forks, coarsely shred meat.
Step 3 of 4
Meanwhile, place couscous, peas and butter in a large heatproof bowl. Stir in 2 cups boiling water. Cover and stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Stir in half of the parsley. Season.
Step 4 of 4
Combine yoghurt and remaining garlic in a bowl. Swirl through harissa. Spoon couscous onto a serving platter. Top with beef, dollop with harissa yoghurt, then sprinkle with remaining parsley and zest. Serve with lemon wedges.
Categories
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