How about we try our hand at some earthy African flavours tonight?
This moroccan beef stew is slow cooked for hours resulting in melt in the mouth goodness.
The mix of spices will make the room fragrant from the moment you start cooking, filling the air with cinnamon, coriander and turmeric notes.
Apricots and raisins will add a touch of sweetness that makes it moorish.
Creating a dish that is both sweet and savoury with earthy spices.
Don't be put off if you don't own a tagine, any heavy based pan will do just nicely. Something good for low and slow cooking.
A tight fitting lid or foil will do in place of the tagine lid. Give it a go.
Any of our slow cooking cuts work great with this dish.
Diced beef, scotch neck, chuck tender, osso bucco, gravy beef etc.
Just cut it into bite sized pieces (except for the osso bucco, leave that whole and fork it apart later) Yum
Serve it with couscous and crusty bread. Winner
Happy exotic home cooking,
Farmer Steph
Moroccan Beef Tagine
Yield: 8 SERVINGS
Prep time: 15 MINUTES
Cook time: 3 HOURS 45 MINUTES
Total time: 4 HOURS
Spice rub
1-1.5kg Regenerative Farms chuck roast, cut into chunks (our scotch neck steaks, chuck tender, osso bucco, gravy beef or diced beef work well.)
1 tsp salt
1 tsp pepper
1 tsp paprika
1/2 tsp cinnamon
1 tsp cumin
1 tsp coriander
Beef Tagine
2 Tbsp oil
1 medium onion, chopped
3 garlic cloves, finely chopped
2 tsp ginger, finely chopped
2 Tbsp tomato paste
1 400g can diced tomatoes
3 cups beef broth
2 tsp Spanish paprika (If you don’t find Spanish paprika in your pantry, just increase the amount of regular paprika.)
1 tsp paprika
1/2 tsp cinnamon
1/4 tsp turmeric
1.5 tsp coriander
1/2 tsp cumin
2-3 carrots, cut into chunks
1 400g can chickpeas, drained
12-14 dried apricots
6 Tbsp raisins
8-9 baby potatoes, cut into halves
Handful of slivered almonds to garnish.
Method
Combine all spice rub ingredients and coat the beef chunks with it.
Heat olive oil in a heavy based pot over medium high heat and sear the meat for about 10 minutes, until it browns on all sides. For this, leave it undisturbed for 5 minutes before flipping.
Add in chopped onions and cook until 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 chickpeas. 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. Cook until the 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.
Serve with either couscous, mashed potatoes or rice, and your fav crusty bread. Garnish with slivered almonds.
