Moroccan Beef Rice

Jennifer Walsh

Sep 16

2 min read

Reusing the Moroccan Beef Brisket broth, to create yet another delicious dish.

Recipe Creator: Jennifer Walsh

This recipe came about completely by accident.

After making my Moroccan Beef Brisket, there was quite a lot of beautiful cooking broth left behind in the slow cooker. The brisket had spent hours cooking over a generous bed of onions with all of those warm Moroccan spices, so by the end, the broth had taken on so much flavour.

Thankfully, while Shane was cleaning up after dinner, he poured it into a bowl and saved it for me rather than throwing it away.

The following day, I looked at that broth and thought there had to be another meal in it.

I warmed it gently and blended down the soft onions that had cooked with the brisket, turning them into part of the sauce. From there, I started adding vegetables and meat, thickening the broth slightly and serving it over simple long-grain rice, and just like that, my Moroccan Beef Rice was born.

The first version was good, I used beef mince, Shane happily ate it, but his feedback was that it needed a thicker sauce, more vegetables and proper chunks of meat rather than mince. I agreed with him on all three.

So back to the kitchen it went.

The finished version has plenty of vegetables, tender pieces of beef and a richer, thicker sauce spooned generously over buttery long-grain rice, and because that sauce begins with the broth from the original brisket, so much of the flavour has already been developed before you even begin cooking.

Perhaps my favourite thing about this recipe, though, is that it wasn't really a recipe at all to begin with.

It was simply the result of looking at what was left after one family meal and asking, what else can I make with this?

I'm beginning to realise that this is one of my favourite parts of learning to cook from scratch. One pot doesn't necessarily have to make just one meal. Sometimes, what is left behind can be the beginning of something entirely new.

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There’s something particularly satisfying about knowing that a beautiful, flavour-filled broth, something that could so easily have been poured away at the end of dinner, can become the beginning of another meal entirely.

After slowly cooking with the onions, beef and Moroccan spices for hours, that broth is far too precious to waste. Saving it meant I could come back the following day and turn it into Moroccan Beef Rice, creating another wholesome meal for the whole family from something we already had.

And you certainly don't need to use it the very next day. Once cooled safely, the broth can be portioned and frozen, ready to become the base of an easy Freezer Friday meal another week. I think I'll be looking at the liquid left at the bottom of my slow cooker a little differently from now on.

If you cook this recipe, please do leave me a comment below. I'd genuinely love to hear what you thought, what vegetables you added, and whether you found another way to make the recipe your own.

Happy Cooking