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.
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 (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
Categories Meat
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 25
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
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
Categories Stew
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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
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
Time 53m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- 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!
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MOROCCAN BEEF (OR LAMB) TAJINE WITH PRUNES - MAROCMAMA
From marocmama.com
4.4/5 (11)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.
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