Best 2 Beef And Prune Tagine Recipes
Tantalize your taste buds with a culinary journey to Morocco with our diverse collection of beef and prune tagine recipes. Discover the harmonious blend of sweet and savory flavors in our classic beef and prune tagine, where tender beef and succulent prunes are braised in a flavorful broth infused with aromatic spices. For a delightful twist, try our apricot and prune tagine, where the tangy apricots add a vibrant dimension to the traditional recipe. If you prefer a vegetarian option, our meatless tagine with prunes and almonds offers a hearty and flavorful alternative, packed with wholesome vegetables and the delightful crunch of almonds. Each recipe promises an explosion of Moroccan flavors, perfect for a cozy dinner party or a weeknight family meal.
Let's cook with our recipes!
FRAGRANT MOROCCAN BEEF, DATE, HONEY AND PRUNE TAGINE - CROCK POT
Tender chunks of beef simmered in a fragrant & fruity broth enriched with honey - a traditional Moroccan tagine at it's best! I cook mine in a traditional tagine & an electric tagine; but I realise that not everyone has one, so I have also tested this out in my crock pot; it works REALLY well and is better when cooking larger quantities. The meat becomes meltingly tender and the fruity & spicy smell transports you immediately to Morocco........on a magic carpet maybe?? Yes, I am waxing lyrical I know - but this tagine is a real winner. It's not particularly seasonal, but I do think that the colder autumn & winter months are a good time to indulge in this North African comfort dish!
Provided by French Tart
Categories One Dish Meal
Time 53m
Yield 6-8 serving(s)
Number Of Ingredients 15
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!
BEEF AND PRUNE TAGINE
We had this quite often during our trips to Morocco. The actual recipe is one I adapted after we came home but I think it's pretty close to what you'd get in Morocco if you went there on holiday. Serve with rice or couscous.
Provided by Sackville
Categories Meat
Time 2h20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Put the butter and oil in a large saucepan.
- When the butter is melted, put in the spices, coriander and onion.
- Let fry for 30 seconds, then add the beef and stir well to coat.
- 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.
- Add half the prunes and cook for 1-1/2 hours until the meat becomes tender and juicy.
- Keep the pot mostly covered during this time -- the only time I lift the cover is for a few seconds if the heat builds too much and it starts to boil. You need to keep this dish at a very low simmer.
- Add remaining prunes along with the honey, salt and pepper.
- Simmer for another 30 minutes or until the meat is tender and the liquid has thickened and reduced.
- Serve with the sesame seeds and almonds on top.
Tips:
- Choose high-quality beef for the best flavor. Look for well-marbled cuts like chuck roast or short ribs.
- Don't be afraid to experiment with different types of prunes. Dried plums, dates, and apricots can all be used in this recipe.
- If you don't have a tagine, you can use a Dutch oven or slow cooker instead.
- Serve the tagine with couscous, rice, or quinoa. You can also add a side of vegetables like roasted carrots or green beans.
- Leftover tagine can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
This beef and prune tagine is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beef is fall-apart tender and the prunes add a sweet and tangy flavor. Serve it with your favorite sides and enjoy!
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