Moroccan Beef Tagine
Moroccan Beef Tagine

Moroccan Beef Tagine


A tagine is a historically North African Berber dish that is named after the earthenware pot in which it is cooked. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. Tajines can also be cooked in a conventional oven or on a stove top.

Leyla El-Hammouti, Cargill Research and Development
Country: Belgium
Region: Europe, Middle East and Africa
Category: Main Dish
Cargill Ingredients: Beef, Olive OIl, Corn or Sunflower Oil

Ingredients

Meat:
2 pounds & 3 ounces beef, cut into 2-inch to 3-inch pieces

Oils:
6 tablespoons olive oil
3 tablespoons corn or sunflower oil
1 tablespoon butter (to glaze carrots)

Vegetables:
1 large onion, sliced
1 tomato, cut into cubes
Ground coriander (3 to 4 tablespoons)
Around 10 young carrots
Juice and zest of 1 lime (for carrots)
1 ½ cups (400 grams) cherry potatoes
¾ cup (200 grams) cherry tomatoes

Dried fruits:
Approximately 15 prunes
1/4 cup (50 grams) raisins

Spices:
3 teaspoons paprika
½ teaspoon ground turmeric
½ teaspoon ground cumin (for meat); 1 teaspoon ground cumin (to glaze carrots)
½ teaspoon ground ginger or 1 tablespoon freshly grated ginger
¼ teaspoon cayenne pepper or black pepper
1 teaspoon ground cinnamon
1 tablespoon salt
1 pinch saffron

Other:
13 to 14 ounces (400 ml) hot water
¼ teaspoon ground cloves (optional)
1 tablespoon honey (optional to taste)
1 teaspoon honey (to glaze carrots)

Instructions
  1. Place the meat in a bowl and add 4 tablespoons of olive oil and spices (paprika, turmeric, cumin, cayenne, cinnamon, cloves, salt, ginger, and saffron) and mix well. Refrigerate at least 4 hours or preferably overnight. If there is no time, you can skip the refrigeration step and go directly to next step.
  2. Heat oils in a large, heavy bottomed pot or tagine over medium-high heat. Add meat and brown well. Add onions and tomato and cook for 5 minutes. Stir in the ginger and coriander; continue cooking for an additional 5 minutes. Turn the meat few times.
  3. Add honey and water (water should not be covering all the meat) and bring to a boil, then reduce heat to low, cover, and simmer for 1 ½ to 2 hours until the meat is tender. Add warm water during the cooking if necessary. After 1 hour, you can add the dried prunes, raisins and cherry potatoes.
  4. During the last 10-15 minutes, you can add the cherry tomatoes on top or cook them in the microwave or oven for few minutes. Avoid stirring during the cooking. Just make sure you have enough water but not too much.
  5. Separately, slow cook the carrots in a pan with butter, 1 teaspoon cumin, 1 teaspoon honey, lime zest/juice and a small amount water.
  6. Serve on a large Moroccan plate.
  7. Enjoy with fresh bread and Moroccan mint tea!

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