FRAGRANT MOROCCAN BEEF, DATE, HONEY AND PRUNE TAGINE - CROCK POT
Tender chunks of beef simmered in a fragrant & fruity broth enriched with honey - a traditional Moroccan tagine at it's best! I cook mine in a traditional tagine & an electric tagine; but I realise that not everyone has one, so I have also tested this out in my crock pot; it works REALLY well and is better when cooking larger quantities. The meat becomes meltingly tender and the fruity & spicy smell transports you immediately to Morocco........on a magic carpet maybe?? Yes, I am waxing lyrical I know - but this tagine is a real winner. It's not particularly seasonal, but I do think that the colder autumn & winter months are a good time to indulge in this North African comfort dish!
Provided by French Tart
Categories One Dish Meal
Yield 6-8 serving(s)
Number Of Ingredients 15
- Par-boil the carrots in boiling water for about 3 -5 minutes.
- Preheat the electric Tagine or crock pot to High.
- Heat up half of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until charred & coloured well. Tip them into the crock pot.
- Add the chopped garlic & par-boiled carrots to the onions in the crock pot.
- Make up 1/2 pint of stock with a beef stock cube. Add the honey to the the stock & ALL the dried spices. Tip the honey & spiced stock into the crock pot & mix well. Add the cinnamon stick.
- Add the tinned tomatoes, dates & prunes to the crock pot - mix well.
- Heat up the remaining olive oil and brown the beef cubes in small batches to sear & seal them. As you finish browning them, add the beef to the crock pot.
- When you have finished browning all the beef, give the whole mixture a good stir & season with salt & pepper.
- Cook on high for between 6 & 10 hours depending on your crock pot's wattage & settings.
- Serve the beef tagine with fluffy couscous and garnish with the chopped fresh coriander & toasted flaked almonds. It also works well with rice too.
- P.S. Watch out for the cinnamon stick! We sometimes award the lucky winner of the cinnamon stick with an extra glass of wine!
- P.P.S. You can use dates & prunes which have not been pitted, they do tend to hold their shape better too, just warn your guests that they must look out for the stones!
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
Yield 2 serving(s)
Number Of Ingredients 14
- 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.
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
Yield 4 to 6
Number Of Ingredients 16
- 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
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
Yield 4 serving(s)
Number Of Ingredients 25
- 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-SHORT RIBS TAGINE WITH HONEY-GLAZED BUTTERNUT SQUASH
- Preheat oven to 325°F. Heat 3 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add onions and sauté until brown, about 20 minutes. Using slotted spoon, transfer onions to large bowl. Season short ribs with salt and pepper. Add 1 tablespoon oil to same pot. Add 8 short ribs and brown on all sides, about 10 minutes. Transfer ribs to bowl with onions. Add remaining 1 tablespoon oil to pot. Add remaining 8 ribs and brown on all sides, about 10 minutes. Transfer ribs to same bowl
- Whisk flour into drippings in pot. Whisk in 2 cups broth. Bring to boil, scraping up browned bits. Mix in remaining 2 cups broth, wine, prune juice, tomato paste and spices. Return ribs to pot, arranging close together on their sides in single layer if possible. Add dates and pears; add onions and any juices.
- Bring liquid to boil; cover pot. Place pot in oven and bake until ribs are tender, about;1 hour 45 minutes.
- Using tongs, transfer ribs to large bowl. Strain cooking liquid into medium bowl, pressing on contents of strainer. Freeze liquid until fat rises to top, about 30 minutes. Spoon off fat. Return liquid to pot. Add honey; boil until sauce is thick enough to coat spoon and is reduced to 3 cups, about 12 minutes. Season with salt and pepper. Return ribs to pot, spooning sauce over to coat. (Short ribs can be made 2 days ahead. Refrigerate until cold; then cover and keep chilled.)
- Rewarm ribs over medium-low heat, stirring occasionally. Mound ribs on platter. Top with squash; garnish with parsley.
LAMB AND PRUNE TAGINE
I just love this kind of stew -- the lamb and prunes make a wonderful combination (you could use apricots instead of the prunes if you prefer) and the slow cooking means the meat comes out tender everytime.
Provided by Sackville
Yield 6 serving(s)
Number Of Ingredients 14
- Preheat the oven to 300F or 150 degrees C.
- Put the meat in a tagine or other earthenware casserole.
- Add the rest of the ingredients and put on the lid.
- Seal this tightly with foil, or a flour and water paste, and cook in the very low oven for 2 1/2-3 hours.
- As a variation, you could also make a soup by adding chickpeas, chopped onions, carrots, celery, turnips and plenty more water.
Nutrition Facts : Calories 382.8, Fat 24.4, SaturatedFat 7.8, Cholesterol 88, Sodium 95.9, Carbohydrate 16, Fiber 2.5, Sugar 7.9, Protein 25.6
This recipe replaces the usual onion with garlic. Feel free to replace the garlic with a large onion if desired.
Provided by Late Night Gourmet
Yield 8 serving(s)
Number Of Ingredients 15
- In a large bowl, combine beef, salt, and ras el hanout. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
- In a cast iron pan, heat olive oil to medium heat. Add add garlic and ginger and stir continuously for no more than a minute, until they become fragrant. Stir in tomato paste and stir continuously for another 3 minutes, until the paste changes color. Working in batches, add beef and cook only until browned on all sides. Set aside as the beef is browned, and continue until all the beef is cooked.
- Soak raisins in enough water to cover completely. Drain water after 30 minutes.
- Combine beef stock, kohlrabi, carrots, date paste, and beef in a ceramic casserole pan. Cover with foil and cook in oven for 1 hour.
- If not using a tagine, add whole dates to the casserole pan and cook for another 30 minutes, or until beef is tender.
- If using a tagine, place diffuser and tagine on the stove and raise heat to medium-low. Add whole dates to the casserole pan, and remove from oven. Working in batches, transfer some of the contents to the tagine. Heat with the lid on for another 30 minutes or until the beef is tender. Repeat as needed until done.
- Stir in soaked raisins.
- Garnish with cilantro and serve with flatbread or couscous.
Nutrition Facts : Calories 411.4, Fat 10.9, SaturatedFat 3.2, Cholesterol 102.1, Sodium 1162.4, Carbohydrate 38.9, Fiber 4.9, Sugar 29.5, Protein 41.2
BEEF TAGINE WITH HONEY, PRUNES AND ALMONDS
- 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
More about "beef and prune tagine food"
MOROCCAN BEEF (OR LAMB) TAJINE WITH PRUNES - MAROCMAMA
4.4/5 (10)Total Time 1 hr 46 minsCategory Moroccan FoodCalories 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.
FRAGRANT MOROCCAN BEEF, DATE, HONEY AND PRUNE TAGINE ...
TANTALIZING TAGINE RECIPES | ALLRECIPES
BEEF TAGINE WITH DRIED PLUMS AND TOASTED ALMONDS . RECIPE ...
BEEF AND PRUNE TAGINE WITH SPINACH COUSCOUS | FOOD TO LOVE
TAGINE OF BEEF WITH PRUNES - CANADIAN LIVING
JAMIE OLIVER’S BEEF TAGINE — SHOCKINGLY DELICIOUS
BEEF AND APPLE TAGINE RECIPE - BBC FOOD
BEEF AND PRUNE TAGINE | HEALTHY RECIPE | WW AUSTRALIA
BEEF TAGINE (MOROCCAN BEEF STEW) - GYPSYPLATE
BEEF SHORT RIB TAGINE WITH ORANGE AND PRUNES - MRS PORTLY ...
BEEF AND APPLE TAGINE RECIPE - FOOD NEWS
MOROCCAN FOOD| BEEF WITH PRUNES TAGINE RECIPE ...
MOROCCAN LAMB OR BEEF TAGINE WITH APRICOTS RECIPE
BEEF TAGINE: A SLOW-COOKED TENDER BEEF RECIPE - UNO CASA
BEEF TAGINE RECIPE RECIPE | BETTER HOMES AND GARDENS
BEEF, PRUNE AND ORANGE TAGINE | RECIPE | TAGINE RECIPES ...
BEEF AND PRUNE TAGINE RECIPE - FOOD NEWS
LAMB TAGINE WITH PRUNES - RICARDO
MARRAKESH BEEF TAGINE WITH PRUNES AND PEANUTS - JEWISH ...
TAGINE OF BEEF WITH PRUNE | REAL MOROCCAN CUISINE
BEEF TAGINE (USING PRUNE JUICE) AND COUSCOUS RECIPE - FOOD ...
AMBROSIA AND NECTAR: BEEF AND PRUNE TAGINE
CHICKEN TAGINE WITH PRUNES & ALMONDS | THE FOOD OF MOROCCO ...
MOROCCAN TAGINE WITH PRUNES - OLDWAYS
BEEF TAGINE | BEEF RECIPES | JAMIE OLIVER RECIPES
AUTHENTIC MOROCCAN LAMB TAGINE RECIPE / BEEF, PRUNE AND ALMOND
FAMILY FRIENDS FOOD: BEEF AND PRUNE TAGINE WITH SPINACH ...
BEEF WITH PRUNES TAJINE - MENU - MOROCCAN PARADISE - TEMPE
LAMB TAGINE WITH PRUNES AND CARROTS RECIPE - FOOD AND WINE
BEEF TAGINE WITH HONEY, PRUNES AND ALMONDS - GLUTEN FREE ...
BEEF TAGINE WITH DRIED FRUITS RECIPE - GOOD FOOD
PRESSURE COOKER MOROCCAN LAMB OR BEEF TAGINE WITH PRUNES ...
BEEF TAGINE WITH PRUNES AND ALMONDS | MARRAKECH RIAD
BEEF TAGINE WITH PRUNES RECIPE - TELEGRAPH
MOROCCAN BEEF TAGINE WITH PRUNES & PRESERVED LEMON ...
413 - BEEF TAGINE WITH PRUNES / طاجين اللحم بالبرقوق ...
You'll also love