Best 2 Moroccan Beef And Honey Tagine Recipes

Embark on a culinary adventure to the heart of Morocco, where traditional flavors and aromatic spices converge to create an unforgettable dish. Discover the secrets of preparing Moroccan beef and honey tagine, a delightful symphony of succulent beef, caramelized onions, sweet honey, and an array of spices that will tantalize your taste buds. Explore the origins of this classic dish, tracing its roots back to the bustling souks of Morocco, where vibrant colors and enticing aromas fill the air. Learn about the unique blend of ingredients that come together to create this flavorful masterpiece, and unlock the culinary techniques that transform simple ingredients into an extraordinary feast. Join us on this journey to uncover the secrets of preparing the perfect Moroccan beef and honey tagine, a dish that embodies the spirit of Moroccan hospitality and culinary excellence.

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FRAGRANT MOROCCAN BEEF, DATE, HONEY AND PRUNE TAGINE - CROCK POT

Fragrant Moroccan Beef, Date, Honey and Prune Tagine - Crock Pot image

Tender chunks of beef simmered in a fragrant & fruity broth enriched with honey - a traditional Moroccan tagine at it's best! I cook mine in a traditional tagine & an electric tagine; but I realise that not everyone has one, so I have also tested this out in my crock pot; it works REALLY well and is better when cooking larger quantities. The meat becomes meltingly tender and the fruity & spicy smell transports you immediately to Morocco........on a magic carpet maybe?? Yes, I am waxing lyrical I know - but this tagine is a real winner. It's not particularly seasonal, but I do think that the colder autumn & winter months are a good time to indulge in this North African comfort dish!

Provided by French Tart

Categories One Dish Meal

Time 53m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

3 lbs organic beef, trimmed of fat & cubed
1 tablespoon olive oil
1 lb onion, peeled & quartered
4 -6 garlic cloves, peeled & chopped finely
1 lb carrot, peeled & cut into chunks
9 ounces canned tomatoes
4 ounces dates, pitted but kept whole
6 ounces prunes, pitted but kept whole
2 tablespoons honey
1/2 pint beef stock
1 cinnamon stick
6 teaspoons ras el hanout spice mix (or 2 teaspoons cumin powder, 2 teaspoons coriander powder, 1 teaspoon ginger and 1 teaspoon turmeric)
salt & pepper
2 ounces toasted sliced almonds
2 tablespoons fresh coriander, chopped

Steps:

Par-boil the carrots in boiling water for about 3 -5 minutes.
Preheat the electric Tagine or crock pot to High.
Heat up half of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until charred & coloured well. Tip them into the crock pot.
Add the chopped garlic & par-boiled carrots to the onions in the crock pot.
Make up 1/2 pint of stock with a beef stock cube. Add the honey to the the stock & ALL the dried spices. Tip the honey & spiced stock into the crock pot & mix well. Add the cinnamon stick.
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.
When you have finished browning all the beef, give the whole mixture a good stir & season with salt & pepper.
Cook on high for between 6 & 10 hours depending on your crock pot's wattage & settings.
Serve the beef tagine with fluffy couscous and garnish with the chopped fresh coriander & toasted flaked almonds. It also works well with rice too.
P.S. Watch out for the cinnamon stick! We sometimes award the lucky winner of the cinnamon stick with an extra glass of wine!
P.P.S. You can use dates & prunes which have not been pitted, they do tend to hold their shape better too, just warn your guests that they must look out for the stones!

MOROCCAN BEEF AND HONEY TAGINE

Moroccan Beef and Honey Tagine image

This is virtually the same recipe as French Tart's #1919460, (so I'm not claiming it as my own!) Having cooked it several times with a slightly smaller quantity, I've changed the quantities of ingredients just a little over time to suit the smaller size and my taste (and the fact that I can't find a 9 ounce tin of tomatoes). Also, to save confusing myself when using the Recipezaar conversion, I've done it in metric.

Provided by Baz231

Categories Meat

Time 9h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 kg stewing beef, cubed
2 tablespoons olive oil
2 medium onions, peeled and quartered
3 garlic cloves, crushed
3 medium carrots, peeled & cut into chunks
1 (400 g) can tomatoes, diced
120 g dates, pitted and whole
120 g prunes, pitted and whole
1 tablespoon honey
2 cups beef stock
1 cinnamon stick
1 1/2 tablespoons ras el hanout spice mix
salt and pepper
40 g toasted sliced almonds
1 tablespoon fresh coriander, chopped (optional)

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.

### Cooking the perfect Moroccan Beef and Honey Tagine - ### Use a good quality cut of meat: - A flavorful cut of meat, such as chuck roast or short ribs, will give your tagine the best possible taste. - ### Marinate the meat: - Marinating the meat in a mixture of spices and herbs will help to infuse it with flavors and make it more succulent. - ### Cook the meat slowly: - Tagine is a slow-cooked dish, so be patient and let the meat cook until it is fall-apart-tender. - ### Use a variety of spices and herbs: - Moroccan cooking is known for its use of spices and herbs, so don't be afraid to experiment with different flavors. - ### Add some sweetness: - The sweetness of the caramelised onions and the sweetness of the meat. The combination of the sweetness of the meat and the spices will create a complex and harmonious dish. - ### Serve with couscous or bread: - Tagine is traditionally served with couscous or bread, which can be used to soak up the delicious juices. ### The Verdict: - A Moroccan Beef and Honey Tagine is a flavorful and aromatic dish that is perfect for a special occasion or a weeknight meal. The combination of the sweet and savory flavors is sure to please everyone at the table.