We found this delicious, spicy dish in the Spring 2011 edition of Real Food. We think this is a foodie magazine given to grocery store chains to put their own name on, then give away to customers. We got our copy at our local Byerlys. In any case, the recipe is a great twist on a Moroccan tagine (traditional stew and the earthen vessel the dish is cooked in.)
We loved the spice combination, but you may want to go a little light on the cayenne pepper. We found one teaspoon to be plenty spicy, and if you’re not used to the heat, you could go with one-half teaspoon.
3 cups chopped onions
1 Tbsp chopped garlic
½ tsp ground coriander
1 tsp ground ginger
½ tsp ground cumin
1 tsp turmeric
1 Tbsp sweet paprika
1 tsp cayenne
1 tsp dried mint
1 tsp black pepper
2 tsp kosher salt
¼ cup cilantro stems, finely chopped (save leaves for garnish)
4 cups water
1 cup canned tomatoes, chopped
2 Tbsp lemon juice (or more to taste)
1 boneless chuck roast or brisket (about 4-6 lbs.)
2 cups cooked chickpeas (freshly cooked or canned)
4 carrots, cut into 2-inch chunks
3 cups butternut squash, cut into 2-inch chunks
2 cups instant couscous
¼ cup honey
3 Tbsp braising liquid, reserved
2 tsp fresh lemon juice
1 tsp dried mint
reserved cilantro leaves
- For the pot roast: Preheat oven to 350℉.
- In a 6-quart Dutch oven, toss onions and garlic with spices, salt, and cilantro stems until well integrated. Pour in water and stir in tomatoes and lemon juice. Lay in meat, cover, and bake 1 hour.
- Remove lid and bake 1 hour more. Ensure there are 2 to 3 inches of liquid in pot, adding more water as needed.
- Cover and bake 30 minutes or until meat is just becoming tender. If not tender, continue to bake, checking every 15 minutes. When it is fork-tender, remove meat to a platter or pan. Add chickpeas, carrots, and squash and place pot over a medium-hot burner. Bring to a light boil and cook until vegetables are fork-tender, about 10 to 15 minutes. remove from heat and degrease the top.
- Remove the solids and taste the liquid. If too watery, return to heat, bring to a boil, and reduce to concentrate the flavors. Season to taste with salt, pepper, and lemon juice. Set aside or refrigerate overnight.
- Preheat oven to 450℉.
- For the glaze: in a small saucepan, combine honey, reserved braising liquid, lemon juice, and mint. Heat 1 to 2 minutes to form a light syrup. Place roast in a roasting pan and brush on glaze. Place in oven and brush on more glaze every 5 minutes until the glaze has become bubbly and shiny, about 15 minutes total. Remove immediately.
- While meat is roasting, prepare couscous as per directions
- To serve, mound couscous in a large, shallow serving bowl. Spoon on vegetables and plenty of braising sauce. Remove strings from meat. Slice or cut meat into chunks and place on top; scatter with cilantro. Pass additional vegetables and sauce.