I feel like we are in the calm lull between back to school craziness and the madness of the holiday season. The cooler weather has been inspiring my cooking and has me wanting to spend more time in the kitchen putting together satisfying and comforting dishes. And because some of the best dishes are those that take time to make, this is the season to make them. While the dishes take time to prepare much of the time is spent on the cooking rather than the preparations. And as these dishes cook their aroma fills the house with wonderful scents that give you a hint of the meal that is to come.
I’ve adapted this dish from a Jamie Oliver recipe and like so many of his recipes, it doesn’t disappoint. It is rich, flavorful and thoroughly satisfying. If you don’t have a tagine, or have one but also have a very small European sized oven that can’t accommodate a tagine, make this dish is a heavy, ovenproof Dutch oven. The slow cooked results will be the same. And if you want to make a fancy presentation like I do for company, I transfer the cooked stew into my tangine and serve it at the table.
MOROCCAN BEEF TAGINE
For the spice rub:
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 tablespoon ras el hanout spice mix
1 tablespoon ground cumin
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon sweet paprika
For the tagine:
1 pound stew beer
- To make the spice mix, combine all of the ingredients in a small bowl.
- Place the beef into a large bowl, sprinkle with the spice mix and use your hands to massage it into the meat.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to overnight.
- When you’re ready to cook, heat the olive oil in a tagine or Dutch oven set over medium-high heat. When the oil shimmers, add the meat and cook, tossing to ensure it is seared on all sides for about 5 minutes.
- Add the onion and coriander stalks to the pan and cook for an additional 5 minutes.
- Add the chickpeas, tomatoes and stock to the pot.
- Bring the mixture to a boil, cover the pot, reduce the heat to low and continue to cook for 1 1/2 hours.
- Add the squash, prunes and additional stock if the mixture looks too dry. Cover the pot and continue to cook for an additional 1 1/2 hours until the meat is fork tender.
Adjust the seasonings and serve alongside couscous and topped with the slivered almonds.