Beef Tagine Using Prune Juice And Couscous Food

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BEEF TAGINE

2022-03-21



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

Ingredients:

  • 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 AND PRUNE TAGINE

2022-03-21



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

Ingredients:

  • 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-SHORT RIBS TAGINE WITH HONEY-GLAZED BUTTERNUT SQUASH

2004-08-20



Beef-Short Ribs Tagine with Honey-Glazed Butternut Squash image

Categories     Onion     Bake     Prune     Date     Pear     Beef Rib     Butternut Squash     Winter     Honey     Bon Appétit

Yield Serves 8

Number Of Ingredients 16

Ingredients:

  • 5 tablespoons olive oil
  • 1 pound onions, chopped
  • 16 3- to 4-inch pieces meaty beef chuck short ribs, any tough membrane trimmed
  • 3 tablespoons all purpose flour
  • 4 cups low-salt chicken broth
  • 1 1/2 cups dry red wine
  • 1 cup prune juice
  • 1 tablespoon tomato paste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 ground cinnamon
  • 2 ounces pitted dates, diced
  • 2 ounces dried pears, diced
  • 1 tablespoon honey
  • Honey-glazed Butternut Squash

Steps:

  • 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.

Top Asked Questions

  1. How to cook beef tagine paste?
    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.
  2. How do you serve couscous with tagine?
    Spread the couscous in a large, rimmed platter, make a well in the center of the couscous, and spoon the vegetable tagine into the well. Sprinkle with almonds, raisins, and parsley if desired, and serve with harissa on the side.
  3. What is Moroccan tagine style stew?
    A quick and easy Moroccan tagine style dish, a beef stew with an amazing array of flavours! 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.
  4. What do you serve with beef tagine?
    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.

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