Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, beef tagine with prunes. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Beef Tagine with Prunes is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Beef Tagine with Prunes is something that I’ve loved my whole life. They are fine and they look wonderful.
Beef or lamb with prunes is a classic sweet and savory Moroccan dish that combines dried prunes and meat with the fragrant spices of ginger, saffron, cinnamon, and pepper. Beef tajine (or beef tagine) is easy to make in the US due to the abundance of beef at an affordable price, but it's a bit more expensive in Morocco where the meat of choice is most often lamb. Then there's the prunes - to me they scream GRAAAANDMA!!
To get started with this particular recipe, we must first prepare a few ingredients. You can have beef tagine with prunes using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Beef Tagine with Prunes:
- Make ready 2 kg stewing beef, cut into medium cubes
- Make ready 6 onions, thinely sliced
- Make ready 6 cups dried prunes, these are a variety of dried plum
- Make ready 6 tablespoons sugar
- Take 6 tablespoons olive oil, or more if needed
- Take 1 tablespoon powdered ginger
- Make ready 2 teaspoons cinnamon
- Take 2 cinnamon sticks
- Prepare 1/2 teaspoon saffron threads
- Get 1 teaspoon salt, or more according to taste
- Prepare 1/2 teaspoon pepper, or more according to taste
- Make ready To serve:
- Get 1/4 cup almonds, blanched and cut into half
- Take 1/4 cup sesame seeds
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. Slow cooking till the beef is nearly falling apart is the secret to this melt-in-the-mouth tagine.
Instructions to make Beef Tagine with Prunes:
- In a large saucepan heat olive oil, add meat cubes and fry on medium heat until meat starts changing color.
- Add onions, ginger powder, 1,5 teaspoon cinnamon, 1 teaspoon salt and ½ teaspoon pepper. Pour enough water to cover meat and stir in cinnamon sticks and saffron threads.
- Bring to a boil, then cover and lower the heat to a gentle simmer. Cook until the meat is tender and the liquid has thickened and reduced. This could take up to 2 hours, add more water if needed.
- When the meat is cooked removed from saucepan with a spitted spoon. Keep the remaining water on medium heat until it reduces to a thick sauce.
- Meanwhile, in another saucepan, add the prunes, 1.5 cup of hot water, sugar and ½ teaspoon of cinnamon. Cook on low heat and add more water if necessary to make sure not to burn them.
- Cook until the prunes get very soft (caramelized) and their syrup thickens. Remove from heat and set aside.
- To serve: pour the meat mixture in a dish, top with the cooked prunes and their syrup, finally sprinkle with sliced almonds and sesame seeds. Enjoy!
Prunes add some sweetness and with the addition of butternut squash and chickpeas, it's truly an all-in-one meal! Beef Tagine with Prunes recipe Sam and Sam Clark cooking style draws on Spain and North Africa for inspiration and has reached far beyond their Exmouth Market restaurant. Allow the tagine to cook for about three hours, or until the meat is tender and the liquids are reduced. While the meat is cooking, put the apricots in a small pot and cover with water. This savory and sweet beef tagine is a staple dish in Moroccan cuisine, often prepared in special occasions!
So that is going to wrap it up for this special food beef tagine with prunes recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
