Beef Tagine Using Prune Juice And Couscous Recipes

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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 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 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

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