Monday, February 23, 2015

Nabila's Beef with Kanaria

Monday, December 15th, 2014

Moroccan Beef and Kanaria

I asked Nabila how people used those giant celery-like bunches of Cardoon, which Moroccans call either Kanaria or Kherchouf (gesundheit), and she told me to get some beef (I used beef shoulder), then simply cooked everything under pressure, creating a quick and delicious stew.

Our new pressure cooker: 1999 dh (~ 200 Euros) from Carrefour, but it's a 10-liter Cadillac

1 kg. beef (shoulder or some other good stew cut)

1 kg. Kanaria, stripped, cut, and bagged

In a bowl, add the following::
1.5 to 2 onions, sliced
sliced potatoes (optional--although a Moroccan would be mortified by such an addition)
6 cloves garlic
1 tea glass of olive oil

Place the beef and the sliced vegetables in a pressure cooker, and add the following spices:

1 tsp turmeric
1 tsp ginger
1 tsp black pepper
salt to taste

Add about 1 teaglass (sm) of olive oil, and 1 teaglass of water

Cook the beef with the all the other ingredients under pressure (steam setting) for 10 minutes, until it cooks down to a thick paste.

Add about 2 coffee mugs of water and cook under pressure (setting 2) for 30 minutes. bread, and you've got a nice juicy peasant stew. Bisahawaraha!

Here's the stew, very simple but savory. I actually used 1.5 kilos. I probably should have used 1 kilo, but it's cold and I crave meat.