Beef Tagine

Beef tagine adapted from a recipe by Jamie Oliver

SLOW-COOKED WITH SQUASH, STICKY PRUNES & CHICKPEAS

If you’ve recently acquired a Moroccan tagine and are curious about the delectable recipes achievable within its distinctive cone-shaped ceramic design, you’re in the right spot. This traditional culinary vessel is perfectly suited for crafting sumptuous, leisurely-cooked meat, poultry, or fish stews, making it an excellent choice for a one-pot masterpiece to be enjoyed at a delightful dinner gathering.

Known at times as “tajine,” a tagine stands as a customary Moroccan cooking container characterized by its circular base and shallow sides, crafted from ceramic or unglazed clay. The distinctive feature is its cone-shaped lid, which is placed atop the base during the cooking process. This conical cover effectively captures and retains steam while cooking, channeling the moisture back into the clay pot, resulting in a succulent dish brimming with intensified flavors.

Moreover, the term “tagine” not only refers to the cookware itself but also designates a Maghrebi or North African dish prepared within the tagine vessel. This practice is closely intertwined with Moroccan gastronomy, where leisurely-cooked, savory stews featuring meat, poultry, or fish are harmoniously cooked alongside an assortment of vegetables, aromatic spices, dried fruits, and nuts.

• • 1 lb stewing beef
  • 1 onion
  • ½ a bunch of fresh coriander
  • olive oil
  • 14 oz  can of chickpeas
  • 14 oz can of plum tomatoes
  • 3.4 cups organic beef, chicken or vegetable stock
  • 1.5 lbs butternut squash
  • 3.5 oz prunes
  • 2 tablespoons flaked almonds

SPICE RUB

• 1 level tablespoon ras el hanout spice mix
• 1 level tablespoon ground cumin
• 1 level tablespoon ground cinnamon
• 1 level tablespoon ground ginger
• 1 level tablespoon sweet paprika

1. Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.
2. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight.
3. When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
4. Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
5. Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours.
6. Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
7. When the time’s up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed.
8. At this stage, remove the lid 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 to taste.
9. Scatter the coriander leaves over the tagine along with the toasted almonds. Serve with a big bowl of lightly seasoned couscous and dive in.