Beef Tagine with Prunes
Experience the flavors of Moroccan cooking with this slow-cooked stew. Enjoy the mixed taste of beef, prunes and spices.
Beef Tagine with Prunes
Experience the flavors of Moroccan cooking with this slow-cooked stew. Enjoy the mixed taste of beef, prunes and spices.
Cooking Instructions
- 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!
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