2 ½lbsbeef chuck or shoulder, cut into large chunks (1.1kg)
1tspground ginger
1tspblack pepper
½tspground turmeric
1 ½tspsalt
1pinchsaffron threads, crumbled
2tbspolive oil
1tbspbutter or smen
2large onions, grated
1cinnamon stick
1bundle of cilantro and parsley, tied
2water, plus more as needed
Glazed Prunes
1 ½pitted prunes (250g)
3tbsphoney
½tspground cinnamon
1tsporange blossom water (optional)
Garnish
⅔cupblanched almonds, fried or toasted (95g)
1tbsptoasted sesame seeds
1
Season the beef. Toss the beef with ginger, pepper, turmeric, salt, and saffron.
2
Brown. Heat the oil and butter in a tagine (over a diffuser) or Dutch oven over medium heat. Brown the beef lightly on all sides.
3
Add aromatics. Add the grated onions, cinnamon stick, and herb bundle. Pour in water to come about halfway up the meat.
4
Simmer. Cover and simmer gently for about 2 hours, turning the meat occasionally and adding water if needed, until very tender.
5
Glaze the prunes. Meanwhile, simmer the prunes with 1 cup water, honey, cinnamon, and orange blossom water for about 15 minutes, until syrupy.
6
Reduce the sauce. Remove the herb bundle and cinnamon stick. Uncover and simmer until the sauce thickens, 10–15 minutes.
7
Serve. Arrange the prunes over the beef, drizzle with their syrup, and scatter with almonds and sesame seeds. Serve with khobz or couscous.
Nutrition Facts
6 servings
Serving size
1/6 of tagine
Amount per serving
Calories725
% Daily Value *
Total Fat44g57%
Saturated Fat 14g70%
Trans Fat 0g
Cholesterol130mg44%
Sodium700mg31%
Total Carbohydrate44g16%
Dietary Fiber 5g18%
Total Sugars 25g
Protein39g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Beef
2 ½lbsbeef chuck or shoulder, cut into large chunks (1.1kg)
1tspground ginger
1tspblack pepper
½tspground turmeric
1 ½tspsalt
1pinchsaffron threads, crumbled
2tbspolive oil
1tbspbutter or smen
2large onions, grated
1cinnamon stick
1bundle of cilantro and parsley, tied
2water, plus more as needed
Glazed Prunes
1 ½pitted prunes (250g)
3tbsphoney
½tspground cinnamon
1tsporange blossom water (optional)
Garnish
⅔cupblanched almonds, fried or toasted (95g)
1tbsptoasted sesame seeds
Directions
1
Season the beef. Toss the beef with ginger, pepper, turmeric, salt, and saffron.
2
Brown. Heat the oil and butter in a tagine (over a diffuser) or Dutch oven over medium heat. Brown the beef lightly on all sides.
3
Add aromatics. Add the grated onions, cinnamon stick, and herb bundle. Pour in water to come about halfway up the meat.
4
Simmer. Cover and simmer gently for about 2 hours, turning the meat occasionally and adding water if needed, until very tender.
5
Glaze the prunes. Meanwhile, simmer the prunes with 1 cup water, honey, cinnamon, and orange blossom water for about 15 minutes, until syrupy.
6
Reduce the sauce. Remove the herb bundle and cinnamon stick. Uncover and simmer until the sauce thickens, 10–15 minutes.
7
Serve. Arrange the prunes over the beef, drizzle with their syrup, and scatter with almonds and sesame seeds. Serve with khobz or couscous.
AuthorEmma food bloggerDifficultyIntermediate
