Beef Tagine Recipe
December 14th, 2009 by Scott |
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The stereotypical “Moroccan Tagine” recipe is great at this time of year, as it contains a heady mixture of spices which capture the season perfectly. For this recipe I’ve loaned Nigella Lawson’s Lamb and Date Tagine (from her great Nigella Christmas book), with just a few tweaks.
Beef Tagine
The reason for the tweaking isn’t because I think I can improve her recipe; far from it. In fact, this version was born out of an evening’s dinner with a Brother-In-Law who doesn’t like lamb, coupled with my urge to haul out last year’s Christmas present – a clay tagine pot from my Wife.
Give this version (or Nigella’s original) a go and your house will be full of the smells of Christmas while it cooks. You won’t regret it!
Beef Tagine Recipe – Ingredients & Method
- 1kg Diced stewing beef
- 4 tbsp olive oil
- 2 Onions, peeled and chopped
- 250g Dried dates (de-stoned)
- 200ml Red Wine
- 250ml Water
- 1 tsp of each of the following: Cinnamon, Turmeric, Ginger and Cumin
- 5 Cloves
- 2 Tomatoes, cut into 1/2 moon shapes (half down the middle, then half again, then once more)
- Salt & pepper, to taste
- Start off by heating your oil in a wide pan or tagine pot. Throw in your onions and stir for 10 minutes to soften.
- Add in your spices and stir.
- Turn up the heat, add the meat, and stir occasionally to brown.
- Add the liquids and dates then reduce the heat to a minimum, pop the lid on, and leave for 1.5 hours.
- Add the tomatoes, stir, then back on with the lid for another 30 minutes.
You’re done! I hope you enjoy it – but don’t thank me, thank Nigella!
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Tags: beef, christmas, nigella, tagine
Filed under: Meat & Fish.
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It does look good. I should try the lamb version one. Thanks
I prefer lamb myself but am happy with either. Beef makes a nice change.
I love this time of year because of dishes like this. Nothing better than walking into a kitchen that has some magical dish that has been simmering for hours. Also, thanks for reminding me because I need a tagine.
Great flavors!
Time to beg the missus for one for Xmas, I think?
Do you have to prep the tagine in any special way before putting it in on the heat? I have a clay tagine but have been a bit leery of putting it directly over a gas flame.
Yes, most tajines (particularly clay ones) need to be soaked for 12-24 hours before their first use and at least 20 minutes before each subsequent use. Should be ok to use a gas flame, but only low-to-medium heat. Remember, they’re meant for long slow cooking so take it easy and you’ll be fine.
The instructions with mine told me to boil milk in it before the first use. Mara’s comment below seems much more knowledgeable, though!
This looks amazing.. dark and sexy like Nigella…. can’t wait to try… thanks for the beefy closeup!
“Dark and sexy like Nigella”, haha! Love it!
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That look delicious – do you think it could be made in a dish other than a traditional tagine?
Yes, any casserole dish will work. It can be cooked in the oven instead of on the hob, too.
Thank you – I will try it ASAP.
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Ciao! LOVE filling the kitchen with amazing smells!!! Garlic sizzling in olive oil? Gets ‘em every time…
Agreed that a lot of the pleasure of food is in the aromas it creates.
I tried this with ground beef and it was very nice.
Just sat down to eat this amazing tagine. It was absolutely delicious! My husband also loved it and the dates melt into this amazingly thick sauce with so much texture and flavour. A genuine keeper. We’ll make this time and time again for sure. Thanks so much for such a brilliant recipe.
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