Fruity Moroccan daube is probably one of the most flavourful and aromatic dishes you can make. Made with braised meat, wine, and spices, it’s divinely robust and filling. The occasional sweet burst of fruit is a great addition to this savoury dish.
Fruity Moroccan daube
- 40ml oil
- 1kg boneless venison, cut into cubes
- and dusted with 60ml (¼ cup) flour
- 1 large onion, chopped
- 5 large garlic cloves, minced
- 350g (2 cups) dried apricots and figs, halved
- 10ml (2 tsp) fresh ginger, minced
- 5ml (1 tsp) ground cinnamon
- 5ml (1 tsp) ground ginger
- salt and freshly ground black pepper, to taste
- 500ml (2 cups) beef stock
- 150ml red wine (optional)
- juice and zest of 2 oranges
- 100g (½ cup) olives
- fresh chives, to garnish
Heat the oil in a large pot over medium-high heat and brown the meat in batches to avoid overcrowding, about 5 minutes per batch.
Transfer the browned meat to the slow cooker with a slotted spoon.
Add the onion and garlic to the pot and sauté to soften slightly, about 2 – 3 minutes.
Stir in the remaining ingredients, including the stock, wine and orange juice. Season.
Stir slightly while the mixture comes to a boil to avoid scorching.
Pour the mixture over the meat in the slow cooker and set the timer on high for 8 hours.
Garnish with fresh chives and serve with rice or couscous.
To drink: Tinta Barroca is a grape variety used in fortified wine – it’s full of black fruit and spice to match the sweet Moroccan flavours.