Best 3 Authentic Moroccan Beef Tagine Recipes

BEEF TAGINE

Steps:

• Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.
• Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight.
• When you're ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
• Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
• Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours.
• Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
• When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed.
• At this stage, remove the lid 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 to taste.
• Scatter the coriander leaves over the tagine along with the toasted almonds. Serve with a big bowl of lightly seasoned couscous and dive in.

BEEF TAGINE (MOROCCAN BEEF STEW)

Steps:

• Coat beef chunks with all spice rub ingredients.
• Heat olive oil in a pot over medium high heat and sear the meat for about 10 minutes, till it browns up all side. For this, leave it undisturbed for 5 minutes before flipping.
• Add in chopped onions and cook till tender, about 6-7 minutes. Next, add chopped ginger and garlic and cook for a couple of minutes. Stir in tomato paste and cook for a few more minutes.
• Add in diced canned tomatoes, beef broth and remaining spices (paprika, Spanish paprika, cinnamon, turmeric, cumin, coriander). Combine well. Let it come to a boil, then reduce the temperature to medium low. Cover and cook for 45 minutes.
• Add in carrots and garbanzo beans continue cooking, covered, for 30 minutes.
• Stir in apricots and raisins and cook with the lid on. Every now and then, stir the pot. If you feel the sauce is getting too thick, add in extra water (I added an extra 1 cup). Cook till meat is tender and melts in your mouth, about another 2 hours, depending on the size of the chunks.
• Add in potatoes in the last 25 to 30 minutes. Taste and adjust for salt and pepper.

FRAGRANT MOROCCAN BEEF, DATE, HONEY AND PRUNE TAGINE - CROCK POT

Steps:

• Par-boil the carrots in boiling water for about 3 -5 minutes.
• Preheat the electric Tagine or crock pot to High.
• Heat up half of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until charred & coloured well. Tip them into the crock pot.
• Add the chopped garlic & par-boiled carrots to the onions in the crock pot.
• Make up 1/2 pint of stock with a beef stock cube. Add the honey to the the stock & ALL the dried spices. Tip the honey & spiced stock into the crock pot & mix well. Add the cinnamon stick.
• Add the tinned tomatoes, dates & prunes to the crock pot - mix well.
• Heat up the remaining olive oil and brown the beef cubes in small batches to sear & seal them. As you finish browning them, add the beef to the crock pot.
• When you have finished browning all the beef, give the whole mixture a good stir & season with salt & pepper.
• Cook on high for between 6 & 10 hours depending on your crock pot's wattage & settings.
• Serve the beef tagine with fluffy couscous and garnish with the chopped fresh coriander & toasted flaked almonds. It also works well with rice too.
• P.S. Watch out for the cinnamon stick! We sometimes award the lucky winner of the cinnamon stick with an extra glass of wine!
• P.P.S. You can use dates & prunes which have not been pitted, they do tend to hold their shape better too, just warn your guests that they must look out for the stones!