FRIJE

Instructions

• 1.   Cut the beef shoulder and shank into large cubes.
  Peel the garlic.
  Peel and cut the carrots into large chunks.
  Peel and quarter the turnips.
  Roughly chop the celery.
  Clean the leek (watch out for sand) and cut into chunks (without the green leaves).
  Slice the zucchini into thick rounds.
  Peel and cut the potatoes into large pieces.
• 2.   In a sauté pan, heat the oil. Sauté the beef for a few minutes.
• 3.   Add the tomato paste, a little water, and sauté for a few minutes (to remove the acidity of the tomato).
• 4.   Add the garlic, paprika, harissa, carrots, turnips, and sauté for 5 minutes. Be careful not to burn the sauce, add water if necessary.
• 5.   Add the celery and leek, marrow bone if you have one, and cover with water. Bring to a simmer. Simmer covered for 1 hour. (Do not add too much water to have a flavorful broth.)
• 6.   Take advantage of the simmering time to prepare the couscous according to the instructions on the package.
• 7.   Add the zucchini and potatoes and simmer for another 20 minutes.
• 8.   Add the chickpeas and simmer for another 10 minutes.
• 9.   Season with salt, serve the couscous with meat, vegetables, and broth.

Notes & Suggestions

• Choose a shank with its marrow bone.
• Do not hesitate to brown the meat well and then confit the tomato paste. This is what will give flavor to the broth and make the meat tender.
• The main role of harissa is to enhance the taste with its spiciness. If you don't have harissa, you can try using spicy paprika or chili powder.
• It is even better reheated, so don't hesitate to double the quantities and enjoy it the next day.

Nutritional information *