Clay Pot North African Pot Roast Recipes

CLAY POT NORTH AFRICAN POT ROAST

Steps:

• Combine the chickpeas, onion, garlic, raisins, pepper, cinnamon, mace, and turmeric in a pre-soaked 4-quart clay pot.
• Place the meat on the chickpea mixture.
• Arrange the sweet potatoes and whole eggs around the meat.
• Add enough broth or water so the meat and eggs are nearly covered.
• Cover the pot and place in a cold oven.
• Set the oven temperature to 300 degrees F.
• Cook for about 4 hours, until the meat is tender, adding liquid as needed so the eggs are always at least partly submerged.
• To serve, peel and quarter the eggs. Make a bed of chickpeas and yams on each plate and top with slices of beef and pieces of eggs.

THRACIAN CLAY POT

Steps:

• Preheat the oven to 420 degrees F. Cover the bottom of the clay pot with the tomatoes. Cover the tomatoes with the bell peppers. Add the scallions, then the feta, then the savory. Drizzle with the oil. Cover the lid of the pot and bake, 12 to 15 minutes.
• Remove the pot from the oven and add the charcuterie. Crack the eggs on top of the charcuterie. Place the serrano pepper on top. Bake until the eggs are cooked, about 5 minutes. Remove the pot from the oven and sprinkle with paprika.

WEST AFRICAN POT ROAST

Steps:

• Preheat oven to 325°F.
• Heat the oil over medium-high heat in a dutch oven or deep casserole that can be placed on the stove burner.
• Salt and pepper the beef to your taste.
• Brown the beef with the onions until well browned on all sides. Remove the beef and onions and drain on paper towels. Drain the oil from the pan, then return the roast and onions.
• In a small microwaveable bowl, mix together the peanut butter, tomato paste, and water. Microwave on HIGH for about 1-2 minutes, until barely hot. Stir to make a smooth sauce (don't worry if it isn't completely smooth).
• Pour the peanut butter sauce over the roast in the casserole, then add the seasonings.
• Bake the roast in the oven for approximately 3--3 1/2 hours, or until tender.
• If the sauce lookes oily, skim off the fat, then serve with the sliced roast.

CLAY POT AFRICAN GROUNDNUT STEW

Steps:

• In a large, 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat.
• Add half the beef and brown well on all sides.
• Place the meat in a soaked 3-quart clay pot.
• Brown remaining beef in additional 1 tablespoon oil. Add this batch to pot.
• Add the broth to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Pour into a bowl and set aside.
• Place the skillet over medium-high heat and heat the remaining oil.
• Add the onion, bell pepper, garlic, and ginger, and saute for about 8 minutes, until the onions are translucent. Add the sauteed vegetables to the clay pot.
• Add the peanut butter, tomatoes, thyme, cinnamon, allspice, hot-pepper flakes, and lemon juice to the reserved broth, mixing until well combined. Add this to the pot and stir to coat meat and vegetables.
• Cover the pot and place it in a cold oven.
• Set the oven temperature to 450 degrees F and cook for 1 hour, or until the meat is tender and the sauce thick and creamy.