This weekend seemed to fly by far, far to quickly. The weather was spotty at best and the mate and I opted not to garden but to instead stay indoors watching bad telly. I spent most of Sunday morning making the week’s meals and the husband asked for something new. As I was working with a menu plan of Moroccan salads and North Indian dal dishes I opened up my trusty Food of Morocco cookbook and found this gorgeous dish. I made a few small changes to the recipe to avoid going to the shops but it still turned out tasting super yummy.
Honeyed Moroccan Beef
1 pound thin cut rib eye chopped in bite sized pieces
1/2 large onion, diced
8 oz beef broth
salt and pepper
1 granny smith apple, cored and sliced thinly
2 sticks cinnamon (or 1 tsp ground cinnamon) plus 1/2 tsp ground cinnamon
1/2 tsp ground ginger powder
3 tsp honey
3 knobs butter
1 TBSP vegetable oil
In a heavy bottom pan melt 1 knob butter and the oil. Add beef and onions and cook for about 5 minutes or until onions are tender and the meat is no longer pink. Add beef broth, 1 tsp honey, cinnamon sticks, ginger, salt and pepper. Set heat to medium and cook for 20-30 minutes, or until the broth is reduce to about 1/4 cup in the bottom of the pan. Remove from heat.
While beef and onion mixture is reducing melt remaining butter in a frying pan. Add apple slices and cook for 5 minutes (or until apples are tender), stirring constantly to prevent burning. Drizzle in remaining 2 tsp of honey and 1/2 tsp cinnamon and mix together.
Plate the meat mixture and top with apple slices.
For mid-day snacks we opted to try out the Gluten Free Peanut Butter and Chocolate Chip cookies that were posted on Gluten Free Cooking School by Mary Frances. As we didn’t have any chocolate chips in the house we opted to run to the corner store and picked up a Hershey bar to break up and drop on the top of each cookie. These were certainly the perfect yucky day afternoon treat and a recipe we will be using often!