BEEF TAGINE
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
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}
Classic Morrocan style tagine. Cooked patiently for the maximum impactful flavour, it's an excellent winter recipe when you've got a bit of time to cook. Using our smokey tagine paste with preserved lemons gives a tasty balance of rich and tangy, with additional depth of flavour coming from cinnamon, coriander, almonds and apricots.
Provided by Belazu
Categories Main Course
Yield 4 people
Number Of Ingredients 1
Steps:
- In a bowl, mix the chunks of stewing beef with the Tagine Paste, 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. Remove the onions and garlic from the pan and fry the stewing beef for a few minutes, just until brown all over. Turn the heat down to the lowest possible setting. Take your casserole dish with a tight fitting lid (or tagine, if you have one) and put the sliced onions and garlic in the bottom. Sit your beef on top of the onion mix. Add your saffron (with water), beef stock and cinnamon stick 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 your chopped preserved lemon skin and apricots to the pan and stir to ensure they are covered with the liquid as much as possible. Simmer for a further ½ an hour. Taste for seasoning and add salt and pepper if required. Serve the beef tagine over a bed of couscous, sprinkling some of the chopped coriander and flaked almonds or pistachios over the top of each portion.
BEEF AND PRUNE TAGINE
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
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.
CINNAMON BEEF TAGINE
Long, slow cooking brings out the layered flavors of North African spices, such as cinnamon, bay leaf, cumin, ginger and red pepper, in this Moroccan stew.
Provided by Annacia
Categories Stew
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Coat beef cubes with flour.
- Heat 1 tablespoon oil in large saucepan or Dutch oven.
- Add half of the beef; cook 10 minutes or until brown.
- Remove from pan.
- Repeat with remaining beef and oil.
- Return all beef to pan.
- Stir in broth, onion and all spices.
- Bring to boil.
- Reduce heat to low; cover and simmer 90 minutes, you may add more liquid as/if needed.
- Add vegetables.
- Cover and simmer 15 minutes or until vegetables are tender.
- Stir in raisins.
- Serve with couscous, if desired.
Nutrition Facts : Calories 480.4, Fat 31.2, SaturatedFat 10.8, Cholesterol 111.1, Sodium 313.5, Carbohydrate 14.8, Fiber 1.3, Sugar 8.2, Protein 34.3
MOROCCAN BEEF TAGINE
A quick and easy Moroccan tagine style dish, a beef stew with an amazing array of flavours!
Time 45m
Yield 4
Number Of Ingredients 25
Steps:
- Cook the ground beef, onions and carrots in a large saucepan over medium-high heat, breaking the beef apart as it cooks, until the beef is cooked, before draining off and excess grease.
- Add the garlic, ginger, paprika, cumin, coriander, cinnamon, cardamom, cayenne, and tomato paste, and cook until fragrant, about a minute.
- Add the broth, dates, apricots, raisins, olives, preserved lemon, honey, harissa and saffron, bring to a boil, reduce the heat and simmer, covered for 20 minutes.
- Server garnished with almonds, cilantro and parsley.
Nutrition Facts : Nutrition Facts Calories 512, Fat 28g (Saturated 9g, Trans 1g), Cholesterol 80mg, Sodium 448mg, Carbs 68g (Fiber 8g, Sugars 53g), Protein 26g Nutrition by
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