Authentic Beef tagine
I found a Jamie Oliver recipe that I adapted. The reference is: http://www.cookingchanneltv.com/recipes/jamie-oliver/beef-tagine.html
- PC Memories of Morocco sauce
- 1 1/3 pounds/600 g stewing beef
- olive or coconut oil for cooking
- 1 onion, peeled and finely chopped
- A small bunch of fresh coriander/cilantro (or flat leaf parsley), leaves picked and stalks reserved
- 1 (14-ounce/400 g) can chickpeas, drained
- 1 (14-ounce/400 g) can chopped tomatoes
- 3 1/2 cups vegetable stock, preferably organic
- 1 small squash (approximately 1 3/4 pounds/800 g), deseeded and cut into 2″ chunks
- 3 1/2 ounces/100 g prunes (dried apricots or dates), stoned and roughly torn
- 2 tablespoons flaked almonds, toasted
Put the beef into a large bowl, massage it with the Moroccan sauce, 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. Let stand for 30 minutes before cooking.
When you’re ready to cook, heat a generous lug of olive or coconut oil in a tagine (or stove top casserole-type pan) and fry the meat over a medium heat for 5 minutes. Add the chopped onion and parsley stalks and fry for another 5 minutes. Add the chickpeas and tomatoes, stir. Bring to the boil, then put the lid on the pan and reduce to a simmer for 1 ½ hours. Listen for dripping over and stir occasionally and add a splash of stock if it looks too dry.
At this point add your squash, the dried fruit and stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1 ½ 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 parley leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned mashed cauliflower (for GF options) and dig in.
