How to Cook Speedy Beef Tagine with Prunes

Hello everybody, welcome to our recipe page. Today I will show you how to prepare a special dish, Beef Tagine with Prunes. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Beef Tagine with Prunes Recipe. 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.

You can cook Beef Tagine with Prunes using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Beef Tagine with Prunes

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

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 by Greek chef Akis Petretzikis.Transfer the contents of the pot to a clay pot and cover with lid.You can also cook the dish in a "tagine".

Beef Tagine with Prunes step by step

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!.

But don't knock them because in this dish.Keep the pot mostly covered during this time – the Add remaining prunes along with the honey, salt and pepper.Slow cooking till the beef is nearly falling apart is the secret to this melt-in-the-mouth tagine.

Directions for: Tagine of Beef with Prunes.If necessary, cut beef into bite-size cubes, trimming off any fat.Pour in the chicken stock and seal with a piece of baking paper.Take to the Hammam and cook for one and a half hours in embers.Serve with freshly baked disks or Moroccan bread.