Prep Time: 20 minutes

Cooking Time: 3 hours

Serves: 4

Ingredients

• 600g-800g Beef Cheeks
• 1 Brown Onion
• 3 Garlic Cloves
• ½ Fennel
• ½ Bunch Coriander
• 400g Chickpeas
• 500ml Beef Stock
• 1½ Cups Couscous
• 1 Broccoli
• 1 Lemon
• 2 Bay Leaves
• 1 Cinnamon Quill
• 1 Pinch Saffron
• 1 Cup Flour
• ½ Tbsp Preserved Lemon, optional
• 1 Tbsp Honey
• Olive Oil
• Salt and Pepper
• 1½ Cups Boiling Water
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika

Method

1. Preheat the oven to 160°C.
   
   
2. Finely dice the onion and garlic and cut the fennel into 1cm thick slices.  Roughly chop the preserved lemon.  Wash, pick, and chop the coriander, saving some leaves for garnishing.
   
   
3. Pat dry the beef and cut into 3-4cm pieces.  Toss with flour, shaking off the excess.
   
   
4. Heat a casserole dish over high heat, drizzle with olive oil, and sear the beef in two batches for 2 minutes per side until golden.  Transfer to a plate.
   
   
5. Add more olive oil to the pan and saute the onion, garlic, and fennel for 5 minutes until soft and golden.  Add the cumin and paprika, and cook for 2 minutes.
   
   
6. Stir in honey and preserved lemon.  Add the stock, bring to a boil, then add saffron and cinnamon.  Cook for 10 minutes, then add the beef.
   
   
7. Drain the chickpeas and add to the pan with the bay leaves, half of the chopped coriander, and season with salt and pepper.  Cover and cook in the oven for 2 hours, then uncover and cook for 30 minutes.
   
   
8. Meanwhile, bring a pot of water to a boil.  Cut the broccoli into florets and boil for 3-4 minutes until tender.  Drain, finely chop, and set aside.
   
   
9. In a bowl, combine couscous with boiling water.  Quickly mix, cover for 3 minutes, then fluff with a fork.  Season with salt, pepper, and the juice of 1 lemon.  Mix in the broccoli and coriander.
   
   
10. Remove beef from the oven, rest for 10 minutes, and skim off excess oil.  Serve hot with broccoli couscous, garnished with coriander leaves.