Beef And Prune Tagine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF TAGINE



Beef Tagine image

I like to think of a tagine as a sort of stew with attitude. It's really all about the spices and the slow cooking, giving all the wonderful flavours time to develop. What's great is that you don't need an authentic Moroccan tagine in order to recreate this beautiful food - a saucepan will still give you great results. Having been to Marrakesh and learnt all the principles, I now feel I'll be able to rustle up an endless variety of tagines at home. Give this one a try and you'll see what I mean.

Provided by Jamie Oliver

Time 5h35m

Yield 4 to 6

Number Of Ingredients 16

1 level tablespoon ras el hanout spice mix*
1 level tablespoon ground cumin
1 level tablespoon ground cinnamon
1 level tablespoon ground ginger
1 level tablespoon sweet paprika
Sea salt and freshly ground black pepper
1 1/3 pounds/600 g stewing beef
Olive oil
1 onion, peeled and finely chopped
A small bunch of fresh coriander (cilantro), leaves picked and stalks reserved
1 (14-ounce/400 g) tin (can) chickpeas, drained
1 (14-ounce/400 g) tin (can) chopped tomatoes
3 1/2 cups/800 ml vegetable stock, preferably organic
1 small squash (approximately 1 3/4 pounds/800 g), deseeded and cut into 2-inch/5 cm chunks
3 1/2 ounces/100 g prunes, stoned and roughly torn
2 tablespoons flaked almonds, toasted

Steps:

  • Serving suggestion: Lightly seasoned couscous.
  • To make the spice rub: Mix the ras el hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with plastic wrap or clingfilm and put into the refrigerator for a couple of hours-ideally overnight. That way the spices really penetrate and flavour the meat. When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add the chopped onion and coriander (cilantro) stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in 1 3/4 cups/400 ml stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours. At this point add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1 1/2 hours. Keep an eye on it and add a splash of water if it looks too dry. Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or 2 of salt. Scatter the coriander (cilantro) leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in.

BEEF AND PRUNE TAGINE



Beef and Prune Tagine image

We had this quite often during our trips to Morocco. The actual recipe is one I adapted after we came home but I think it's pretty close to what you'd get in Morocco if you went there on holiday. Serve with rice or couscous.

Provided by Sackville

Categories     Meat

Time 2h20m

Yield 2 serving(s)

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 onion, finely chopped
4 tablespoons fresh coriander, chopped
250 g stewing beef, trimmed and cut into bite-sized pieces
1/2 teaspoon saffron, soaked in
2 tablespoons boiling water
200 g stoned prunes
1 tablespoon clear honey
1 tablespoon sesame seeds, toasted
10 almonds, toasted

Steps:

  • Put the butter and oil in a large saucepan.
  • When the butter is melted, put in the spices, coriander and onion.
  • Let fry for 30 seconds, then add the beef and stir well to coat.
  • Cover the meat with a cup of water and the saffron mixture.
  • The water should be just over halfway up the meat.
  • Bring to the boil and then lower to a gentle simmer.
  • Add half the prunes and cook for 1-1/2 hours until the meat becomes tender and juicy.
  • Keep the pot mostly covered during this time -- the only time I lift the cover is for a few seconds if the heat builds too much and it starts to boil. You need to keep this dish at a very low simmer.
  • Add remaining prunes along with the honey, salt and pepper.
  • Simmer for another 30 minutes or until the meat is tender and the liquid has thickened and reduced.
  • Serve with the sesame seeds and almonds on top.

BEEF TAGINE WITH HONEY, PRUNES AND ALMONDS



Beef Tagine with Honey, Prunes and Almonds image

Blend of spices, dried fruits and honey adds distinctive taste to this beefy dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 4

Number Of Ingredients 18

1 boneless beef chuck roast (2 lb), cut into 1-inch cubes
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
3 1/2 cups chicken broth
1 teaspoon ground ginger
1 teaspoon freshly ground pepper
1/2 teaspoon saffron threads, if desired, crushed between your fingers to a powder
1 cup pitted prunes
1/4 cup honey
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 cup slivered almonds
Juice of 1 lemon (3 tablespoons)
1/2 teaspoon orange flower water, if desired
2 tablespoons chopped fresh parsley
Hot cooked couscous or brown rice, if desired

Steps:

  • Sprinkle beef with 1/2 teaspoon of the salt.
  • In 4- or 5-quart Dutch oven or heavy pot, heat oil over medium-high heat until shimmering and hot. Add half of the beef and cook 4 minutes, stirring occasionally, until evenly browned. Use slotted spoon to remove beef and place in bowl. Repeat with remaining beef.
  • Add additional oil to pan if necessary. Add onion and cook 4 minutes, stirring constantly, until soft. Add garlic and cook 30 seconds, stirring constantly.
  • Return beef to pan. Stir in broth, ginger, pepper, remaining 1 teaspoon salt and the saffron if desired. Heat to boiling, stirring occasionally. Reduce heat to low. Gently simmer uncovered 1 hour, stirring occasionally.
  • Stir in prunes, honey, cinnamon and cumin. Cook uncovered 20 to 25 minutes, stirring occasionally, until beef is tender and prunes are plumped but not falling apart.
  • Stir in almonds, lemon juice and orange flower water. Sprinkle with parsley and serve over couscous if desired.

Nutrition Facts : Calories 560, Carbohydrate 51 g, Cholesterol 85 mg, Fat 2, Fiber 5 g, Protein 35 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1850 mg, Sugar 36 g, TransFat 1/2 g

BEEF TAGINE (USING PRUNE JUICE) AND COUSCOUS



Beef Tagine (using Prune Juice) and Couscous image

The flavour is sensational and it is simple to make. This version of beef tagine is from an English cookbook (50 ways with Beef) with my one small change in that I cook it slowly in an iron pot on the stove top. Simmering gently really brings out the flavour of all the ingredients.

Provided by Janettes kitchen

Categories     Meat

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 25

1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 pinch ground cloves
1 1/2 lbs lean braising steak, chuck or blade,cut into chunks (700 gm)
1 onion, sliced
1 clove garlic, crushed
1 tablespoon olive oil
1 grated lemon, juice and rind of
2 tablespoons honey
1 cup prune juice (8 fl oz, 250ml)
1 teaspoon harissa or 1 teaspoon sambal oelek
salt & freshly ground black pepper
8 ounces couscous (225g)
2 1/2 cups water (20fl ox, 600ml)
2 tablespoons olive oil
1 onion, chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon turmeric
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried mint
3 ounces pine nuts (85g)
1 sprig cilantro (to garnish, fresh corinader leaves)

Steps:

  • Mix together ginger, cinnamon, allspice and cloves and rub into beef.
  • Cook onion and garlic in oil in a heavy-based casserole or saucepan until soft, add beef and cook for 2-3 minutes until beef is browned.
  • Add lemon rind and juice, honey, prune juice, harissa and salt and bring to boil, Simmer gently until meat is tender (1 1/2-2 hours).
  • Check tenderness at 2 hours.
  • Prepare couscous when meat is nigh on cooked.
  • Boil 2 1/2 cups water, pour into a large bowl with couscous and let it stand for about 10 minutes until all water is absorbed.
  • Heat oil in a frying pan and fry onion until soft.
  • Add remaining ingredients, stir well and cook for 2-3 minutes.
  • Add onion to couscous and mix well.
  • Cover with foil to keep warm until meat is cooked.
  • Create a ring of couscous on each plate and spoon beef into the middle.
  • Garnish with the fresh cilantro leaves (coriander).

Nutrition Facts : Calories 990.8, Fat 58.1, SaturatedFat 15.4, Cholesterol 115.7, Sodium 108.7, Carbohydrate 76.3, Fiber 6.4, Sugar 22.6, Protein 42.6

BEEF STEW WITH PRUNES



Beef Stew With Prunes image

Braised dishes like this beef stew may feature green, orange, yellow or red vegetables but their most appetizing color is brown, the shade of brown whose glossy darkness shouts intensity and richness. The key to achieving that glorious color and flavor is sufficient browning of the meat. Don't rush. The good thing is, this savory-sweet stew can almost be ignored while it is cooking and can be made in advance, the night - or even two - before you serve it. Couscous makes a great accompaniment, as does saffron rice, because those bring out the color of the stew. Plain crusty bread is another great option. This is simple cold weather food at its most appealing.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 2h

Yield 4 servings

Number Of Ingredients 14

3 tablespoons extra virgin olive oil
2 pounds lean boneless beef, preferably chuck, in 2-inch cubes
Salt and pepper to taste
1 onion, peeled and chopped
3 plum tomatoes, stemmed and chopped (canned are fine)
1 teaspoon sweet paprika, more to taste
1 cinnamon stick
1 bay leaf
1 cup chicken stock
1 cup dry red wine
2 tablespoons sugar
1 cup pitted prunes
1 tablespoon sherry vinegar or other vinegar, or to taste
Chopped parsley leaves for garnish

Steps:

  • Place a deep skillet or casserole that can be covered over medium-high heat, and add oil. Brown meat well on all sides, seasoning with salt and pepper, for 10 minutes; remove with a slotted spoon.
  • In same pot over medium-high heat, sauté onion and tomatoes with a large pinch of salt and some pepper. When they soften, about 5 minutes, stir in paprika, cinnamon, and bay leaf. Return meat to pan, and add stock and wine; bring to a boil, then lower heat, cover, and simmer for 30 minutes. If mixture starts to dry, add a little water or stock.
  • Remove cinnamon and bay leaf, and stir in sugar and prunes. Simmer until prunes and meat are soft, another 30 to 45 minutes. (Dish can be made in advance to this point; let sit for a few hours, or cover and refrigerate for up to a day before reheating and proceeding.) When meat is very tender, uncover pot and add vinegar; if necessary, raise heat so sauce thickens and becomes glossy. Season to taste with salt and pepper, and serve hot, garnished with parsley.

Nutrition Facts : @context http, Calories 612, UnsaturatedFat 16 grams, Carbohydrate 45 grams, Fat 22 grams, Fiber 5 grams, Protein 53 grams, SaturatedFat 6 grams, Sodium 1134 milligrams, Sugar 27 grams, TransFat 1 gram

More about "beef and prune tagine recipes"

MOROCCAN BEEF (OR LAMB) TAJINE WITH PRUNES - MAROCMAMA
2019-05-14 Cook on medium heat for between 45-50 minutes. Release pressure and open cover. Remove the meat and reduce the sauce uncovered. Add prunes to a small pot with …
From marocmama.com
4.4/5 (10)
Total Time 1 hr 46 mins
Category Moroccan Food
Calories 1060 per serving
  • In a large pot or pressure cooker, add oil to bottom of pan and add onions and garlic, saute until translucent. Mix in the meat and brown, then add spices (salt, pepper, ginger, cinnamon, turmeric, saffron)
  • If using a pot on the stove, add enough water to cover the meat. Cover and simmer on medium heat for 2 1/2 – 3 hours, until meat is very tender and falls away from the bone. You may need to add more water if it cooks off too quickly. Add the cilantro. Bring the meat and liquids to boil. When the meat is cooked removed, and allow the remaining water to reduce to a thick sauce. If using a pressure cooker
  • Cover the pressure cooker after adding water and cilantro. Cook on medium heat for between 45-50 minutes. Release pressure and open cover. Remove the meat and reduce the sauce uncovered. For the prunes: (this can be done while meat is cooking) Add prunes to a small pot with honey and some water, simmer on medium heat, checking to make sure there is enough liquid and they are not burning.
  • Continue simmering until prunes are very tender. The length of time for this step depends on the oven as well as the prunes. Fresher dry prunes will soften much faster than a more dehydrated prune. Towards the end add some cinnamon (more if you like it). Cook until they are sitting in a thick syrup. This is often topped with fried almonds. To fry almonds Using blanched almonds add some oil to a saute pan and put the whole almonds in. This will only take a few minutes once hot. Be sure to watch as they will burn quickly. Once complete turn out meat and sauce into a large serving dish. Top with the prunes and sauce, and then the almonds. This is eaten with pieces of crusty bread.


BEEF, PRUNE AND ORANGE TAGINE | RECIPE | TAGINE RECIPES ...
Jan 24, 2014 - Prunes and oranges add sweetness and flavour to this traditional Moroccan tagine.
From pinterest.ca


BEEF SHORT RIB TAGINE WITH ORANGE AND PRUNES - MRS PORTLY ...
2015-12-18 Heat the oil in a deep oven-proof casserole and when it’s sizzling, sear the beef all over until it’s brown and crusty. Remove and set aside. Turn the heat down to medium and cook the onions for 7-8 minutes until they’ve softened, scraping up …
From mrsportlyskitchen.com


BEEF, PRUNE AND ORANGE TAGINE | RECIPE | BEEF TAGINE ...
Jan 24, 2014 - Prunes and oranges add sweetness and flavour to this traditional Moroccan tagine.
From pinterest.ca


BEEF AND PRUNE TAGINE RECIPE | EAT YOUR BOOKS
Beef and prune tagine from Every Day Cooking: 600 Essential Recipes for the Modern Home (page 158) by Allan Campion and Michele Curtis Shopping List Ingredients
From eatyourbooks.com


BEEF TAGINE (MOROCCAN BEEF STEW) - GYPSYPLATE
2022-02-26 Heat olive oil in a pot over medium high heat and sear the meat for about 10 minutes, till it browns up all side. For this, leave it undisturbed for 5 minutes before flipping. Add in chopped onions and cook till tender, about 6-7 minutes. Next, add chopped ginger and garlic and cook for a couple of minutes.
From gypsyplate.com


TAGINE OF BEEF WITH PRUNES | CANADIAN LIVING
2005-07-14 Add beef stock, tomato paste and vinegar. Cut off 2 long strips of orange rind; add to pan. Squeeze juice from orange to make 1/3 cup (75 mL); add to pan. Bring to boil; reduce heat, cover and simmer for 1-1/2 hours, stirring occasionally. Add prunes; simmer for 30 minutes or until beef is tender, uncovering if necessary to thicken sauce.
From canadianliving.com


MOROCCAN LAMB OR BEEF TAGINE WITH APRICOTS RECIPE
2021-07-20 2 or 3 small cinnamon sticks. 1/4 cup olive oil. 1/4 cup vegetable oil. 1/4 bunch cilantro, tied with kitchen twine. 1 cup dried apricots. 3 tablespoons sugar or honey. 1 teaspoon ground cinnamon. 1/4 cup fried almonds, optional. 1 to 2 teaspoons sesame seeds, optional.
From thespruceeats.com


PRESSURE COOKER MOROCCAN LAMB OR BEEF TAGINE WITH PRUNES ...
2021-12-15 Cook the Meat. Gather the ingredients. In a bowl, mix the meat with the onions, garlic, and spices. Heat the oil and butter in a skillet over medium heat and brown the meat for a few minutes until a crust forms. Place the meat mixture in the pressure cooker and add 2 1/2 cups of water and the cilantro.
From thespruceeats.com


413 - BEEF TAGINE WITH PRUNES / طاجين اللحم بالبرقوق ...
2016-01-18 10- In a separate saucepan, on medium heat, melt the butter. 11- Add 1 cup of the tagine sauce to the butter. 12- Drain the prunes and place them in the sauce pan. Cover and cook for around 10 minutes or until the prunes become soft. 13- Once the prunes are tender, add the honey and ground cinnamon. Gently mix in the prunes, cover the saucepan ...
From cookingwithalia.com


MOROCCAN BEEF TAGINE WITH TAGINE PASTE, PRUNES AND ...
Instructions. In a bowl, mix the chunks of beef with the Tagine Paste, season with salt and pepper then set aside to marinate for an hour, or as long as possible – overnight if you have time. Drizzle the olive oil in the pan and fry the onions in a frying pan on a medium heat until golden, add the garlic and fry for a further 2 minutes.
From belazu.com


MOROCCAN TAGINE WITH PRUNES | OLDWAYS
Instructions. Combine all of the spices together. Drizzle the meat cubes with olive oil and toss with the spice mixture in a bowl. Cover with cling wrap and refrigerate for at least 10 hours. Heat the vegetable oil in a tagine or Dutch oven over medium heat. Sauté the meat for 5 minutes, until all sides are browned.
From oldwayspt.org


BEEF TAGINE | BEEF RECIPES | JAMIE OLIVER RECIPES
Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes. Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well.
From jamieoliver.com


MOROCCAN SPICED BEEF TAGINE WITH DATES, HONEY & PRUNES
2020-08-20 Pour the mixture into the pot and combine thoroughly. Put the whole cinnamon stick in the crock pot. Add the canned tomatoes, pitted dates and pitted prunes to the crock pot. Combine thoroughly. Heat the remaining bison tallow or avocado oil in the cast iron skillet over medium-high heat.
From beckandbulow.com


TAGINE OF BEEF WITH PRUNE | REAL MOROCCAN CUISINE
2020-04-21 Add the crushed garlic and water. Cook for about 45 to 50 minutes or until the meat is very tender. Plums (prunes): prunes will need to be rinsed and then placed in a small pan. Add water and take 2 spoons of tagine sauce and pour them into the pan with the prunes. Stir and cook for a few minutes. add the sugar, cinnamon, and a pinch of salt.
From realmoroccancuisine.com


SOUS VIDE BEEF AND PRUNE TAGINE RECIPE - GREAT BRITISH CHEFS
Victoria Glass's sous vide beef tagine recipe sees beef shin slow-cooked in a host of warming aromatics and sticky prunes for a comforting yet simple dish.
From greatbritishchefs.com


JAMIE OLIVER’S BEEF TAGINE — SHOCKINGLY DELICIOUS
2013-11-03 Instructions. Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with plastic wrap and put into the fridge for a couple of hours – ideally overnight. That …
From shockinglydelicious.com


TANTALIZING TAGINE RECIPES | ALLRECIPES
2021-05-03 Moroccan Chicken Tagine with Preserved Lemons, Fennel, Olives, and Harissa. chicken on a colorful ceramic plate with chickpeas, sliced fennel, and black olives. Credit: Buckwheat Queen. View Recipe. this link opens in a new tab. Bone-in chicken thighs are smothered in a tantalizing mixture of olives, fennel, and red onion.
From allrecipes.com


LAMB TAGINE WITH PRUNES | RICARDO
Preparation. With the rack in the lowest position, preheat the oven to 325°F (165°C). In a large skillet over medium-high heat, brown half of the lamb cubes and garlic at a time in the oil. Season with salt and pepper. Return the meat to the skillet and add the spices, stirring to coat the meat. Add the broth and bring to a boil.
From ricardocuisine.com


BEEF TAGINE WITH PRUNES AND ALMONDS | MARRAKECH RIAD
Method: Slice the red onion and arrange on the bottom of a medium sized tagine. Add the meat and sprinkle with the spices and olive oil. Cook over medium high heat for 10 minutes. Then, add enough water to cover the beef a quarter of the way up and put on the lid. Reduce the heat to medium low and cook for another hour.
From marrakech-riad.co.uk


10 BEST MOROCCAN BEEF TAGINE RECIPES | YUMMLY
2022-04-30 Moroccan Beef Tagine and Creamed Polenta Not Quite Nigella. beef stock, eggplant, potatoes, milk, plain flour, pepper, garlic cloves and 16 more. Moroccan Beef Tagine w. Chermoula and Honey Spice Ame Cooks. smoked paprika, fresh coriander, olive oil, tumeric, saffron threads and 24 more.
From yummly.com


JEWISH COOKERY | KOSHER RECIPES | BEEF AND PRUNE TAGINE
Method 1) Heat the oil in a large deep saucepan. Fry the beef until browned. Add the onions, cinnamon, ginger, matzah meal to the saucepan and continue to fry for a further 5 minutes.
From jewishcookery.com


BEEF TAGINE (USING PRUNE JUICE) AND COUSCOUS RECIPE - FOOD ...
Beef tagine with prunes Recipe. Ingredients. 1 1/2 lb stewing beef. 1/4 cup all-purpose flour. 1/2 teaspoon salt. 2 tablespoons olive oil. 2 tablespoons vegetable oil. 4 onions quartered. 4 garlic cloves sliced. 3 carrots chopped.
From foodnewsnews.com


BEEF TAGINE: A SLOW-COOKED TENDER BEEF RECIPE
2020-07-26 Stir everything together and bring your beef tagine broth to the boil. Put the lid on your beef tagine pot and be patient as you let everything slowly cook for 1.5 hours. After 1.5 hours of stewing, add in your chopped up chunks of squash and your prunes. Top up the beef tagine with more vegetable stock. With the lid on the tagine pot again ...
From unocasa.com


BEEF OR LAMB & CALIFORNIA PRUNE TAGINE - CALIFORNIA PRUNES
Facebook page opens in new window Instagram page opens in new window Pinterest page opens in new window YouTube page opens in new window Linkedin page opens in new window
From californiaprunes.net


BEEF AND APPLE TAGINE RECIPE - BBC FOOD
Preheat the oven to 180C/350F/Gas 4. Trim the beef of any hard fat and cut into roughly 3cm/1¼in chunks. Season all over with salt and pepper. Heat …
From bbc.co.uk


BEEF TAGINE (USING PRUNE JUICE) AND… - 200,000+ FREE ...
2019-01-31 The flavour is sensational and it is simple to make. This version of beef tagine is from an English cookbook (50 ways with Beef) with my one small change in that I cook it slowly in an iron pot on the stove top. Simmering gently really brings out the flavour of all the ingredients.
From recipefuel.com


BEEF TAGINE WITH HONEY, PRUNES AND ALMONDS - GLUTEN FREE ...
Beef Tagine with Honey, Prunes and Almonds might be just the main course you are searching for. One portion of this dish contains about 47g of protein, 34g of fat, and a total of 677 calories. This gluten free and dairy free recipe serves 4. A mixture of ground cumin, garlic, parsley, and a handful of other ingredients are all it takes to make ...
From fooddiez.com


MOROCCAN GROUND BEEF TAGINE - JAZERTALARAB.COM
chicago sun times newsbank moroccan ground beef tagine. 12 مايو، 2022. 0
From jazertalarab.com


BEEF TAGINE WITH PRUNES RECIPE - TELEGRAPH
2009-12-11 Cover the meat with water and the saffron infusion, bring to the boil, then lower the heat to a gentle simmer. Add half the prunes (drained) and …
From telegraph.co.uk


BEEF AND PRUNE TAGINE RECIPE | EAT YOUR BOOKS
Save this Beef and prune tagine recipe and more from In the Kitchen: More Than 1000 Recipes for Every Day to your own online collection at EatYourBooks.com
From eatyourbooks.com


PESACH RECIPE: BEEF, CARROT AND PRUNE TAGINE WITH JEWELLED ...
2022-03-31 Add the beef and stir for a couple of minutes. Add the stock, tomatoes and carrots; season with salt and pepper, stir and turn the heat down to a …
From thejc.com


BEEF AND APPLE TAGINE RECIPE - FOOD NEWS
recipe. 1 bunch of Cardoon sticks cleaned, cut into the size of a pinky finger and soaked in water with lemon to keep its natural color. 2 lb. of beef. 1 peeled sliced tomato. 1 red large sliced onion. 3 grated cloves of garlic. 2 tbsp. of chopped cilantro and parsley. ¼ cup of vegetable oil.
From foodnewsnews.com


BEEF AND PRUNE TAGINE | HEALTHY RECIPE | WW AUSTRALIA
Instructions. Heat half the oil in a large saucepan over medium-high heat. Cook the beef, in two batches, for 3-4 minutes or until browned. Transfer to a plate. Heat the remaining oil in the same pan over medium heat. Cook the onion, stirring, for 3-5 minutes or until softened. Add the cumin, coriander, turmeric, ginger and cinnamon and cook ...
From weightwatchers.com


BEEF AND PRUNE TAGINE - BREADTALKRECIPES.BLOGSPOT.COM
2020-04-30 The ingredient of Beef And Prune Tagine. 2 tablespoons olive oil; 500g coles australian diced beef; 1 brown onion finely chopped; 1 garlic clove crushed; 3 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 1 2 teaspoon ground ginger; 400g can diced tomatoes; 1 cup 250ml beef stock; 3 4 cup 125g seeded prunes ...
From breadtalkrecipes.blogspot.com


SOUS VIDE BEEF AND PRUNE TAGINE | RECIPE BY SOUSVIDETOOLS ...
Preheat a water bath to 75°C. Generously season the diced beef. Heat the oil in a large frying pan and sear the beef in batches, for a couple of minutes, or until browned all over. Transfer the seared meat to a large dish and set aside. Reduce the heat under the pan, add the onions and stir intermittently over a low-medium heat for about 10 ...
From sousvidetools.com


BEEF TAGINE WITH PRUNES : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


MOROCCAN BEEF TAGINE WITH PRUNES & PRESERVED LEMON ...
Sit the beef on top of the onion mix. Add the saffron (with water), beef stock, cinnamon and ground ginger to the pan. Bring to the boil and then turn down to a very gentle simmer for 1.5 hours. After 1.5 hours, add the chopped preserved lemon skin and prunes to the pan and stir to ensure they are covered with the liquid as much as possible.
From pipersfarm.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #for-1-or-2     #main-dish     #beef     #african     #moroccan     #dietary     #low-sodium     #low-in-something     #meat     #number-of-servings     #4-hours-or-less

Related Search