"Tracy" > wrote

> I make a 7 bone chuck often, but with a sort of Moroccan twist.
> I brown the meat, then add lots of chopped onion, some cilantro and
> parsley, a diced (peeled and seeded if you like) tomato, chopped
> garlic, sharp paprika and just a bit of dried ginger and salt and
> pepper.
>
> The onions tend to give off a lot of liquid, so it is not necessary to
> add too much water- maybe a cup depending on the size of the pan and
> the meat--it does not need to be submerged in water.
>
> I let it simmer on very low for 2-3 hours (covered) and then at the end
> add some green olives and peas or artichoke hearts (fresh or frozen not
> canned). I usually serve roasted potatoes on the side, but sometimes I
> throw potato wedges in with the meat. There is very little liquid in
> the pan when it is done. There is some-but not a lot. Enough to dip
> bread in. My husband hates it when I put too much water in the pot.
> He says "It's not soup!!" If I do put too much water in--I take the
> lid of at the end and crank the heat to let some of it cook off.
>
> We eat it Moroccan style using bread to scoop and eat.
>

I saved this in my "to try" file, sounds perfectly wonderful.
> I don't end up with a lot of "gel" in the leftovers.
>
> It does tend to be very greasy, but it is delicious.
>
> Tracy
>



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