mint & cinnamon braised tuna

    We decided to leave this baby braising in the crockpot while we rushed over to the (canceled) hot air affair takeoff yesterday.  We arrived back home with the overwhelming aroma of yellow fin tuna braising in a tomato-white wine sauce with garlic, mint and cinnamon. Heavenly! 

Taste Morocco!

Three words: Moroccan Braised Beef

My husband swears it's the best roast I've ever made, and seriously, I've made A LOT of roasts! The flavors just explode in your mouth. 

THE RECIPE:

Ingredients

• 3 tablespoons olive oil, divided
• 2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes
• 2 cups chopped onions
• 3 garlic cloves, chopped
• 1 tablespoon garam masala
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 cup dry red wine
• 1/2 cup dry Sherry (or dry white wine)
• 2 cups beef broth
• 1 14 1/2-ounce can diced tomatoes in juice
• 1 1/2 cups golden raisins

Preparation

• Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic and next 5 ingredients; stir 1 minute. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 1 hour 15 minutes. Season stew with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.
  
  Photos by Valeria Marchisio