Beef With Potato Tagine Recipes

BEEF WITH POTATO TAGINE

Steps:

• Mix the ingredients together for the spice mix, reserve a third of it for later use. Rub the remaining mix over the beef cubes.
• Note: Let the cubes sit in the fridge for at least 1 hour before cooking.
• Heat the oil over medium-low heat in a tagine. Brown the beef & onion for 7 minutes.
• Stir in the water, bouillon, tomato paste, 1/2 tsp spice mix, parsley & cilantro. Cover with the lid & cook for 30 minutes.
• Uncover the tagine, stir in the tomato & another cup of water if needed.
• Sprinkle the potato wedges with reserve spice mix. Place the potatoes on top of the meat then recover & cook for another hour.

BEEF TAGINE

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 WITH SWEET POTATOES

Steps:

• Heat the oil in a flameproof casserole and fry the meat, together with the turmeric and seasoning, over medium heat for 3-4 minutes, until the meat is evenly browned, stirring frequently.
• cover the pan tightly and cook for 15 minutes over a gentle heat, without lifting the lid.
• preheat the oven to 350.
• add the onion, chili, paprika, cayenne and cumin to the pan with just enough water to cover the meat.
• cover tightly and cook in the oven for 1 - 1 1/2 hours, till the meat is very tender, checking occasionally and adding extra water if necessary, to keep the stew moist.
• meanwhile, peel the sweet potatoes and slice them straight into a bowl of salted water to avoid discoloring.
• transfer to a pan, bring to a boil, simmer for 2-3 minutes, drain.
• stir the chopped herbs into the meat, adding a little extra water if the stew appears dry.
• arrange the potato slices over the meat and dot with butter.
• cover and cook in the oven for a further 10 minutes, till the potatoes feel very tender.
• increase the oven temp to 400.
• remove the lid of the casserole and cook in the oven or under the broiler for 5-10 minutes till the potatoes are golden.
• serve at once.