Best 5 Beef Tagine With Honey Prunes And Almonds Recipes

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.

BEEF AND PRUNE TAGINE

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.

LAMB TAGINE WITH HONEY, PRUNES, ONIONS AND TOASTED ALMONDS

Steps:

• Heat the oven to 375 degrees. In a small saucepan filled with boiling water, blanch the pearl onions for 1 minute. Drain and let cool. Peel the onions and set aside. In a medium Dutch oven, heat the olive oil over medium heat. Brown the meat in batches on all sides. Transfer the meat to a platter. Add the diced onions (and Aubergine) to the pot and cook, stirring occasionally, until softened, about 5 minutes. Grind the saffron in a mortar and pestle (or rub it between your fingers) and add it to the beef broth. Return the meat to the pot. Stir the saffron mixture into the pot with the lamb. Stir in the honey, turmeric, cinnamon and prunes (apricots). Add the cilantro. Cover the pot tightly with foil and then with a lid. Put the pot in the oven and bake until the lamb is tender, about 50 minutes. Add the pearl onions, cover, and cook for another 5 minutes. Meanwhile, in a small dry non- stick frying pan, toast the almonds until golden. Set aside. Remove the foil and lid. Carefully spoon off any grease. Add 1 tsp. salt and 1 1/2 tsp. pepper. Return the pot, uncovered, to the oven, and let the sauce reduce slightly, about 5 minutes. Sprinkle the Tagine with the toasted almonds. Serve on couscous.

MOROCCAN BEEF AND HONEY TAGINE

Steps:

• Heat half the olive oil in a large pan or wok and quickly brown the onion quarters over a high heat until charred and coloured well. (Break them up as you're doing this.).
• Add the carrots and the chopped garlic and stir fry for another 3 minutes. Tip carrots and onions into the tagine (or crock pot).
• Add the tinned tomatoes, dates and prunes to the tagine/crock pot and mix well.
• Add the honey and ras el hanout to the beef stock, stir well and add to the tagine/crock pot. Mix well, then add the cinnamon stick.
• Heat the remaining olive oil in the same pan in which the onions were cooked and cook the beef cubes in small batches over high heat to sear and seal them. As each batch is browned, add the beef to the tagine or crock pot.
• When all the beef is browned and in the tagine or crock pot, season with salt and pepper to taste. Ensure everything is just covered with the stock (if not add a little water). Mix well and slow cook for about 9 hours.
• When ready to serve, garnish with fresh coriander and toasted almonds.
• Serve on fluffy cous cous.

BEEF-SHORT RIBS TAGINE WITH HONEY-GLAZED BUTTERNUT SQUASH

Steps:

• Preheat oven to 325°F. Heat 3 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add onions and sauté until brown, about 20 minutes. Using slotted spoon, transfer onions to large bowl. Season short ribs with salt and pepper. Add 1 tablespoon oil to same pot. Add 8 short ribs and brown on all sides, about 10 minutes. Transfer ribs to bowl with onions. Add remaining 1 tablespoon oil to pot. Add remaining 8 ribs and brown on all sides, about 10 minutes. Transfer ribs to same bowl
• Whisk flour into drippings in pot. Whisk in 2 cups broth. Bring to boil, scraping up browned bits. Mix in remaining 2 cups broth, wine, prune juice, tomato paste and spices. Return ribs to pot, arranging close together on their sides in single layer if possible. Add dates and pears; add onions and any juices.
• Bring liquid to boil; cover pot. Place pot in oven and bake until ribs are tender, about;1 hour 45 minutes.
• Using tongs, transfer ribs to large bowl. Strain cooking liquid into medium bowl, pressing on contents of strainer. Freeze liquid until fat rises to top, about 30 minutes. Spoon off fat. Return liquid to pot. Add honey; boil until sauce is thick enough to coat spoon and is reduced to 3 cups, about 12 minutes. Season with salt and pepper. Return ribs to pot, spooning sauce over to coat. (Short ribs can be made 2 days ahead. Refrigerate until cold; then cover and keep chilled.)
• Rewarm ribs over medium-low heat, stirring occasionally. Mound ribs on platter. Top with squash; garnish with parsley.