Cinnamon Beef Tagine Recipes

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.

BEEF TAGINE

Steps:

• Serving suggestion: Lightly seasoned couscous.
• To make the spice rub: Mix the ras el hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with plastic wrap or clingfilm and put into the refrigerator for a couple of hours-ideally overnight. That way the spices really penetrate and flavour the meat. When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add the chopped onion and coriander (cilantro) stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in 1 3/4 cups/400 ml stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours. At this point add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1 1/2 hours. Keep an eye on it and add a splash of water if it looks too dry. Once the time is up, take the lid off 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 with a pinch or 2 of salt. Scatter the coriander (cilantro) leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in.

CINNAMON BEEF TAGINE

Steps:

• Coat beef cubes with flour.
• Heat 1 tablespoon oil in large saucepan or Dutch oven.
• Add half of the beef; cook 10 minutes or until brown.
• Remove from pan.
• Repeat with remaining beef and oil.
• Return all beef to pan.
• Stir in broth, onion and all spices.
• Bring to boil.
• Reduce heat to low; cover and simmer 90 minutes, you may add more liquid as/if needed.
• Add vegetables.
• Cover and simmer 15 minutes or until vegetables are tender.
• Stir in raisins.
• Serve with couscous, if desired.