Beef Tagine with Prunes
Beef Tagine with Prunes

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, beef tagine with prunes. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Beef Tagine with Prunes is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Beef Tagine with Prunes is something that I’ve loved my whole life. They’re fine and they look wonderful.

While the meat is cooking, put the prunes in a small pot and cover with water. Then there's the prunes - to me they scream GRAAAANDMA!! But don't knock them because in this dish you'll be dying to grab the last piece!

To begin with this recipe, we have to prepare a few components. You can cook beef tagine with prunes using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Beef Tagine with Prunes:
  1. Get 2 kg stewing beef, cut into medium cubes
  2. Get 6 onions, thinely sliced
  3. Get 6 cups dried prunes, these are a variety of dried plum
  4. Take 6 tablespoons sugar
  5. Get 6 tablespoons olive oil, or more if needed
  6. Get 1 tablespoon powdered ginger
  7. Get 2 teaspoons cinnamon
  8. Get 2 cinnamon sticks
  9. Prepare 1/2 teaspoon saffron threads
  10. Make ready 1 teaspoon salt, or more according to taste
  11. Take 1/2 teaspoon pepper, or more according to taste
  12. Get To serve:
  13. Make ready 1/4 cup almonds, blanched and cut into half
  14. Take 1/4 cup sesame seeds

Simmer for a further ½ an hour. Method: Slice the red onion and arrange on the bottom of a medium sized tagine. Add the meat and sprinkle with the spices and olive oil. Then, add enough water to cover the beef a quarter of the way up and put on the lid.

Instructions to make Beef Tagine with Prunes:
  1. In a large saucepan heat olive oil, add meat cubes and fry on medium heat until meat starts changing color.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cook until the prunes get very soft (caramelized) and their syrup thickens. Remove from heat and set aside.
  7. 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!

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! Beef Tagine with Prunes recipe Sam and Sam Clark cooking style draws on Spain and North Africa for inspiration and has reached far beyond their Exmouth Market restaurant. Allow the tagine to cook for about three hours, or until the meat is tender and the liquids are reduced. While the meat is cooking, put the apricots in a small pot and cover with water.

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