Recipe: Tasty Beef Tagine with Prunes

Recipe: Tasty Beef Tagine with Prunes Delicious, fresh and tasty.

Beef Tagine with Prunes. 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. For the prunes: (this can be done while meat is cooking) Add prunes to a small pot with honey and some water, simmer on medium heat, checking to make sure there is enough liquid and they are not burning. Continue simmering until prunes are very tender.

The water should be just over halfway up the meat.

Bring to the boil and then lower to a gentle simmer.

Stir and cook for a few minutes. add the sugar, cinnamon, and a pinch of salt.

You can cook Beef Tagine with Prunes using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Beef Tagine with Prunes

1. It’s 2 kg of stewing beef, cut into medium cubes.

2. Prepare 6 of onions, thinely sliced.

3. Prepare 6 cups of dried prunes, these are a variety of dried plum.

4. You need 6 tablespoons of sugar.

5. You need 6 tablespoons of olive oil, or more if needed.

6. It’s 1 tablespoon of powdered ginger.

7. You need 2 teaspoons of cinnamon.

8. Prepare 2 of cinnamon sticks.

9. You need 1/2 teaspoon of saffron threads.

10. It’s 1 teaspoon of salt, or more according to taste.

11. Prepare 1/2 teaspoon of pepper, or more according to taste.

12. You need of To serve:.

13. It’s 1/4 cup of almonds, blanched and cut into half.

14. Prepare 1/4 cup of sesame seeds.

Heat the vegetable oil in a tagine or Dutch oven over medium heat.

The complex flavors of this dish will have you wanting to book a trip to Morocco immediately.

Now add the cinnamon stick, orange juice, orange peel, the saffron and its soaking water, the honey and the prunes.

Pour in the stock and stir well.

Beef Tagine with Prunes step by step

1. In a large saucepan heat olive oil, add meat cubes and fry on medium heat until meat starts changing color..

2. 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..

3. 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..

4. 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..

5. 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..

6. Cook until the prunes get very soft (caramelized) and their syrup thickens. Remove from heat and set aside..

7. 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!.

Season with salt and pepper to taste.

Put the beef back into the pan and make sure it's just covered by liquid.

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.