Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, beef tagine with prunes. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Beef Tagine with Prunes is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Beef Tagine with Prunes is something that I have loved my entire life.
Beef or lamb with prunes is a classic sweet and savory Moroccan dish that combines dried prunes and meat with the fragrant spices of ginger, saffron, cinnamon, and pepper. Double or triple this time if using a conventional pot or tagine. Note that the onion preparation is different for the tagine method.
To get started with this recipe, we must first prepare a few components. You can have beef tagine with prunes using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Beef Tagine with Prunes:
- Make ready 2 kg stewing beef, cut into medium cubes
- Take 6 onions, thinely sliced
- Make ready 6 cups dried prunes, these are a variety of dried plum
- Get 6 tablespoons sugar
- Prepare 6 tablespoons olive oil, or more if needed
- Take 1 tablespoon powdered ginger
- Make ready 2 teaspoons cinnamon
- Prepare 2 cinnamon sticks
- Take 1/2 teaspoon saffron threads
- Make ready 1 teaspoon salt, or more according to taste
- Make ready 1/2 teaspoon pepper, or more according to taste
- Get To serve:
- Get 1/4 cup almonds, blanched and cut into half
- Get 1/4 cup sesame seeds
Beef Tagine with Prunes by Greek chef Akis Petretzikis. A unique, aromatic, exotic beef recipe with prunes, cinnamon, turmeric, cumin and hot chili peppers!! Transfer the contents of the pot to a clay pot and cover with lid. You can also cook the dish in a "tagine".
Steps to make Beef Tagine with Prunes:
- In a large saucepan heat olive oil, add meat cubes and fry on medium heat until meat starts changing color.
- Add onions, ginger powder, 1,5 teaspoon cinnamon, 1 teaspoon salt and ½ teaspoon pepper. Pour enough water to cover meat and stir in cinnamon sticks and saffron threads.
- Bring to a boil, then cover and lower the heat to a gentle simmer. Cook until the meat is tender and the liquid has thickened and reduced. This could take up to 2 hours, add more water if needed.
- When the meat is cooked removed from saucepan with a spitted spoon. Keep the remaining water on medium heat until it reduces to a thick sauce.
- Meanwhile, in another saucepan, add the prunes, 1.5 cup of hot water, sugar and ½ teaspoon of cinnamon. Cook on low heat and add more water if necessary to make sure not to burn them.
- Cook until the prunes get very soft (caramelized) and their syrup thickens. Remove from heat and set aside.
- To serve: pour the meat mixture in a dish, top with the cooked prunes and their syrup, finally sprinkle with sliced almonds and sesame seeds. Enjoy!
Directions for: Tagine of Beef with Prunes. If necessary, cut beef into bite-size cubes, trimming. Slow cooking till the beef is nearly falling apart is the secret to this melt-in-the-mouth tagine. Prunes add some sweetness and with the addition of butternut squash and chickpeas, it's truly an all-in-one meal! Sam and Sam Clark cooking style draws on Spain and North Africa for inspiration and has reached far beyond their Exmouth Market restaurant.
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