Slow-cooker Moroccan beef
Ingredients
- 1½ oz. (41⁄3 tbsp) 45 g (65 ml) yellow onion, slicedyellow onions, sliced
- 2 lbs 900 g beef roast
- 4 tbsp 4 tbsp garam masala seasoning
- 1 tsp 1 tsp sea salt
- 1¼ cups (5 oz.) 300 ml (140 g) almond flour
- 5 tbsp 5 tbsp ground psyllium husk powder
- 1 tsp 1 tsp sea salt
- 2 2 eggeggs
- 1 cup 240 ml water
- 2 tbsp 2 tbsp coconut oil for frying
Per serving
Instructions
Moroccan beef
- Slice the onion into thin strips. Place into a slow cooker.
- Put the beef roast into the cooker on top of the onions. Add spices and salt.
- Cook on low heat for 8 hours. Shred with a fork and cook on the lowest setting for another 2 hours; this allows the spices to permeate the beef.
- In a medium-sized bowl, combine the almond flour, psyllium powder (sorry... no substitutes: flaxseed meal won’t work), and salt.
- Add in the eggs and stir until dough thickens. Add water (or marinara) to the bowl. Mix until well combined. Let sit for a minute or two until the dough gels up.
- Separate into 10 balls (about 2 inches in diameter). Place the dough onto a piece of greased parchment paper.
- Top with another greased piece of parchment. Using a rolling pin, roll the dough out in a circle shape with even thickness throughout. This dough is very forgiving, so if you don’t get the circle quite right with the rolling pin, use your hands to adjust it.
- Heat a large pan over medium-high heat with coconut oil or coconut oil spray.
- Once hot, place a raw tortilla on the pan. (If the tortilla sticks to the parchment the first time, as it did for me, just use your hands to close up any holes… the dough is still very forgiving.) Sauté until lightly brown, then flip and cook through.
Tortillas
Tip!
No time for tortillas tonight? This spicy beef pairs well with our sautéed cabbage... buy a pre-shredded bag and you will be ready in 10 minutes!
This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.
Recommended special equipment
- Slow cooker
Since it's in the slow cooker, you shouldn't need to adjust the time.
Delicious topped with chopped avacado, sour cream, a runny egg — or all of the above!
Yes, this would freeze and reheat very well.
It has still been edible and the flavour is delicious but it needs to be sliced and then served with sour cream even though its mixed with the juices in slow cooker. Never had meat come out of slow cooker so dry after 10 hours (8 hours then slice then another 2 as per recipe) Weird
I do plan to try the tortillas though and would like the carb count for those on their own
You made me smile with the smashing :) I am glad you were able to make it work. Psyllium is super absorbant and if it sits a little while, it absorbs more moisture that you might expect.