Moroccan pulled beef

MAKES 8 PORTIONS PREP AND COOK TIME 3 HOURS 20 MINUTES

1 bunch coriander

2 tablespoons extra virgin olive oil 1.5kg piece beef bolar blade roast 2 tablespoons Moroccan seasoning 1 onion (150g), chopped finely 2 cloves garlic, crushed 1 tablespoon harissa paste 1 tablespoon ground cumin

1 litre (4 cups) beef stock

400g can cherry tomatoes

TAHINI DRIZZLE

⅓ cup (90g) tahini

⅓ cup (60ml) lemon juice

½ teaspoon ground cumin ASSEMBLY INGREDIENTS couscous or quinoa, to serve

1 Preheat oven to 160°C (140°C fan-forced). Separate coriander leaves from stems and roots (reserve leaves for serving). Wash stems and roots well; chop finely. Heat oil in a 5.75-litre (23-cup) cast iron or other flameproof casserole dish.

2 Coat beef in Moroccan seasoning. Cook for 3 minutes each side until browned; transfer beef to a plate. Reduce heat to low. Add onion; cook, stirring, for 5 minutes until softened. Add garlic, harissa, cumin and chopped coriander stems and roots; cook, stirring, for 30 seconds until fragrant. Add stock, tomatoes and beef; season. Cover; bake in oven for 3 hours until beef is very tender.

3 TAHINI DRIZZLE Meanwhile, whisk tahini, lemon juice, cumin and ¼ cup water in a small bowl until smooth.

ASSEMBLY Shred beef using two forks. Serve pulled beef, tahini drizzle and couscous or quinoa. Top with reserved coriander leaves, if you like. TO FREEZE Divide pulled beef into 8 portions and store in freezer-proof, microwave-safe containers. Label and freeze. Freeze individual portions of tahini drizzle.

TO REHEAT Thaw pulled beef and tahini drizzle in fridge. Microwave beef on HIGH for 3 minutes until warmed through. Serve with thawed tahini drizzle.