Recipe: Perfect Moroccan Beef Tagine with Caramelized Onions.

Recipe: Perfect Moroccan Beef Tagine with Caramelized Onions. Delicious, fresh and tasty.

Moroccan Beef Tagine with Caramelized Onions.. Moroccan Beef Tagine with Caramelized Onions. :chef. Stir and bring tagine up to a simmer. Transfer the onions to a wide, deep skillet, tagine or baking dish.

Add the garlic, ginger, paprika, cumin, coriander, cinnamon, cardamom, cayenne, and tomato paste, and cook until fragrant, about a minute.

Slice one of the onions instead of grating it, and layer the onion rings on the bottom of the tagine.

Mix the meat with the grated onion, garlic, oils and spices, and place on the onion rings.

You can cook Moroccan Beef Tagine with Caramelized Onions. using 15 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Moroccan Beef Tagine with Caramelized Onions.

1. Prepare 1 kg of Stewing steak..

2. You need 3 of Onions.

3. You need 3 clove of Garlic diced.

4. It’s 1 can of Chopped tomatoes.

5. Prepare 4 of Carots peeled and diced.

6. You need 250 ml of Beef stock.

7. You need 1 tsp of Cumin.

8. It’s 1 tsp of Turmeric.

9. It’s 1 tsp of Ginger ground.

10. It’s 1/4 tsp of Chilli flakes.

11. Prepare 1/2 tsp of Saffron strands.

12. You need 2 of Cinnamon sticks.

13. Prepare 1 tbsp of Salt, used throughout recpie.

14. Prepare 3/4 tbsp of Pepper, used throughout recipie.

15. It’s 2 tbsp of Olive oil, seperated.

Add the water, cover, and place the tagine on a diffuser over medium heat.

Alternatively, tagine refers to the stew that's slow cooked in the vessel.

Traditional tagine is a rich and thick stew that's made of a type of meat and vegetables.

Beef tagine is sometimes called Moroccan stew; our recipe is an easier version of beef tagine and doesn't require a trip to Africa to acquire an authentic ceramic vessel.

Moroccan Beef Tagine with Caramelized Onions. instructions

1. Dice 1 onion into 1" pieces, brown in frying pan with 1 tablespoon of oil, season..

2. Cut beef into 1" cubes and add to the onions to brown, season again..

3. Transfer to tagine, minus the juices..

4. Add the stock and tomatoes and all the spices, add more salt..

5. Bring to a simmer, lower heat and cover..

6. Simmer for 90 minutes, stirring occasionally, top up with more stock if required..

7. Slice 2 onions very thinly, add 1 tablespoon of oil to a pan over a low heat and add onions..

8. Add salt and pepper to pan also 1 teaspoon of sugar..

9. Cook over low heat for 45 minutes, stirring occasionally until caramelized and tender..

10. Set onions aside..

11. After 90 minutes remove lid of tagine and cook a further 30 minutes to thicken sauce..

12. Sprinkle onions on top and serve fron dish with flat breads..

If Using a Clay or Ceramic Tagine: Slice one of the onions instead of grating it, and layer the onion rings on the bottom of the tagine.

Mix the meat with the grated onion, garlic, oil, butter and spices, and place on the sliced onion.

This classic Moroccan garnish of caramelized onions and raisins is sweetened with honey and seasoned with aromatic spices of ginger, saffron. and cinnamon.

Tfaya is popular as a topping for couscous or meat dishes, but you might also like to present it over rice, grilled meats, roasted poultry, or even vegetables.

The apricots add a delicious sweetness to the dish that compliments all the flavours.