Cinnamon Beef Tagine Recipes

BEEF TAGINE

Beef Tagine image

I like to think of a tagine as a sort of stew with attitude. It's really all about the spices and the slow cooking, giving all the wonderful flavours time to develop. What's great is that you don't need an authentic Moroccan tagine in order to recreate this beautiful food - a saucepan will still give you great results. Having been to Marrakesh and learnt all the principles, I now feel I'll be able to rustle up an endless variety of tagines at home. Give this one a try and you'll see what I mean.

Provided by Jamie Oliver

Time 5h35m

Yield 4 to 6

Number Of Ingredients 16

Ingredients

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
Sea salt and freshly ground black pepper
1 1/3 pounds/600 g stewing beef
Olive oil
1 onion, peeled and finely chopped
A small bunch of fresh coriander (cilantro), leaves picked and stalks reserved
1 (14-ounce/400 g) tin (can) chickpeas, drained
1 (14-ounce/400 g) tin (can) chopped tomatoes
3 1/2 cups/800 ml vegetable stock, preferably organic
1 small squash (approximately 1 3/4 pounds/800 g), deseeded and cut into 2-inch/5 cm chunks
3 1/2 ounces/100 g prunes, stoned and roughly torn
2 tablespoons flaked almonds, toasted

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

Cinnamon Beef Tagine image

Long, slow cooking brings out the layered flavors of North African spices, such as cinnamon, bay leaf, cumin, ginger and red pepper, in this Moroccan stew.

Provided by Annacia

Categories Stew

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs top sirloin steaks or 1 1/2 lbs top round beef, cut in 3/4-inch cubes
2 tablespoons flour
2 tablespoons vegetable oil, divided
1 (14 1/2 ounce) can chicken broth, fat free
1 medium onion, cut into small wedges
2 1/2 teaspoons ground cumin
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon cayenne
1 bay leaf
8 cups assorted cut-up vegetables, such as butternut squash, sweet potatoes, red bell peppers
1/2 cup raisins

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.

Nutrition Facts : Calories 480.4, Fat 31.2, SaturatedFat 10.8, Cholesterol 111.1, Sodium 313.5, Carbohydrate 14.8, Fiber 1.3, Sugar 8.2, Protein 34.3

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