If you’re looking for a delicious and exotic dinner recipe, you should try out the beef prune tagine! This North African dish is sure to impress your friends and family. Tagine dishes are known for their complex flavors, and this recipe is no exception. The beef is simmered in a savory sauce: prunes, honey, and spices. So why not give it a try? Dinner will never taste so good!
What is Tagine?
Tagine is a North African dish that consists of meat, vegetables, or fruit cooked slowly in a pot with spices. Tagine dishes are named after the earthenware pots in which they are cooked. This Beef Prune Tagine recipe uses prunes and cinnamon to add flavor to the beef without overpowering it. You can substitute the beef with lamb or veal if you prefer.
Where does it come from
Tagine dishes have been around for centuries, and each country in North Africa has its own variation of the recipe. The dish comes from Morocco, where it is still a popular national dish. Beef is the most commonly used meat in tagine recipes, but lamb and veal are also typical. Beef is often paired with dried fruits such as apricots, prunes, or dates to add sweetness to the dish. In some countries, people enjoy tagine dishes on special occasions like weddings or religious holidays because of their labor-intensive preparation.
Beef: Use a beef roast, lamb shoulder, or veal shank
Prunes: Soak pitted prunes in warm water for 30 minutes
Salt, pepper, ginger, turmeric, and saffron: To taste. If you don’t have saffron, just omit it
Vegetable oil: For searing meat and sautéing onions. Canola or olive oil will work just fine here too!
Onions: Sautéed in vegetable oil until soft and translucent, about 15 minutes. You can also use shallots if you prefer a sweeter flavor.
Garlic cloves: Minced
Cilantro leaves: Roughly chopped for garnish
Water or stock: Beef broth or chicken broth both work well.
Butter: melted, for prunes and syrup
Honey: Adds a nice sweetness to the dish. You could also use brown sugar if that’s what you have on hand.
Cinnamon: For flavor, can substitute with allspice if needed
Sesame seeds and almonds: Toasted. You can also use pistachios or pine nuts instead of sesame seeds if desired.
How to make Beef Prune Tagine
In a large pot or Dutch oven, sauté onions in oil over medium heat until they are soft and translucent, about 15 minutes. Increase the heat to medium, add the spices and garlic, and cook uncovered for a couple of minutes, stirring occasionally. Add beef and sear on all sides. Pour in water or stock, bring to almost a boil, reduce to medium-low, cover, and simmer gently for about two hours or until the meat is tender.
Halfway through, after about one hour, reserve one cup of cooking liquid from the pot and set it aside to prepare the prunes (replace with more water or stock if necessary.) Add the remaining ingredients except for butter and honey to taste.
Meanwhile, in a small pot, place the prunes into a large pot with enough water to cover them. Bring to a boil, then reduce heat so that the liquid is at simmering temperature and cook for about 20 minutes or until tender. Remove from heat, drain off the cooking liquid into another bowl (or discard it) and set aside the prunes in their separate bowl to prepare the syrup.
Back on the stove, add the butter and honey to the reserved cup of cooking liquid. Cook over low heat until melted, then pour it over the cooked prunes.
When the meat is cooked through and tender, carefully remove it from the pot with a fork or tongs and place it on a serving platter. Spoon the sauce and prunes over the top, and sprinkle with cilantro, almonds, and sesame seeds.
- You can cook the beef tagine in a slow cooker.
- If you do not have a slow cooker, you can also cook the beef tagine on low heat for 4-6 hours in a Dutch oven.
- Do not overcook the beef tagine, as it will become tough and dry.
- You may subsitute the prunes with dried apricots if desired.
- You can serve beef tagine over couscous, rice, or naan bread.
How to store Tagine
You can store it in the fridge for four days. Make sure to reheat the beef tagine until it is hot throughout.
You can also freeze the beef tagine for up to two months. Thaw in the refrigerator overnight before reheating.
Couscous: A traditional North African side dish made from semolina wheat.
Rice: A classic accompaniment to beef dishes around the world.
Naan Bread: An Indian flatbread perfect for scooping up delicious tagine sauce.
Quinoa: A high-protein, gluten-free grain that makes a healthy side dish.
Green Beans: A simple and delicious vegetable that pairs well with beef tagine.
Vegetables: Carrots, potatoes, and other root vegetables are perfect for slow-cooked dishes like beef tagine.
What is the meaning of the word Tagine?
The word Tagine refers to both the earthenware pot in which the dish is cooked and the stew itself. Tagine dishes are widespread throughout North Africa, with each country having its slight variation on the recipe.
How do you pronounce Tagine?
The word Tagine is pronounced tah-zheen, with the soft g sound coming from the back of your throat. This might be different than how you expected to pronounce it, but don’t worry! It’s an easy word once you get the hang of it.
What does beef tagine taste like?
Beef tagine has a complex flavor profile that is sweet and savory. The meat becomes tender and falls apart, while the prunes add a slight sweetness to the dish.
How many calories are in a beef tagine?
A one-cup serving of beef Tagine provides approximately 185 calories. Beef is high in protein and contains several essential vitamins and minerals, including iron, zinc, vitamin B12, niacin (vitamin B-12), phosphorus (phosphorus)
Are tagines healthy?
Tagine dishes are generally healthy as they contain a lot of vegetables. Beef is high in protein, and prunes are high in fiber. You can eat Tagine in moderation since it does include meat and dried fruits, which can be higher in calories than fresh options.
Using a normal Pot vs. a Tagine Pot
The Beef Tagine is a dish that has been cooked in the Moroccan Tagine for many years. You can use normal pots to make Beef Tagine, but the taste and texture will not be as good as if you were using a proper tagine pot.
What size Tagine should I buy?
A two-quart (or two-liter) tagine is perfect for a Beef Tagine recipe. If you have more people to feed, then consider getting a larger tagine pot or making two Beef Tagine recipes at once.
This Beef Prune Tagine recipe is a Moroccan dish that will impress your guests! So why not give it a try?
BEEF PRUNE TAGINE
- 1 teaspoon Turmeric
- ½ teaspoon Allspice mix, preferably Moroccan allspice
- Salt and pepper to taste
- ¼ cup Vegetable Oil divided
- 1 pound Beef cubes
- 1 Onion finely chopped
- 4 cloves Garlic chopped
- 1 cup Water
- 2 sticks Cinnamon
- 1 cup Prunes
- 2 tablespoons Sugar
- 1 teaspoon Cinnamon
- Almonds and sesame for garnish
- In a medium bowl, mix all the spices except cinnamon, then add half the oil and stir to create a runny paste
- Add the beef cubes to the bowl and let stand. You can marinate the meat for a few hours.
- Preheat a saucepan over a medium-high flame, then add the remaining oil.
- Add the onion to the pot, stir and cook for 2-3 minutes until it is golden in color, but not browned.
- Add the garlic to the pot and stir for a few seconds until fragrant.
- Now, pour the marinated beef cubes into the pot and brown first on one side, then on the other. To make sure the meat gets good browning, avoid moving the cubes around.
- Add 1 cup of water and cinnamon sticks to the pot, then cover and cook over low, medium flame for one hour.
- Put the prunes in a pot, fill with water until completely covered, and add 2 cinnamon sticks to the pot.
- Bring the mixture to a boil, then let it simmer for 10 minutes.
- Add the sugar and cinnamon, then let it simmer for about ten more minutes.
- Pour the beef from the tagine into a serving platter and top with the sugared prunes.
- Use slivered almonds or sesame for garnish.
- Serve with Moroccan bread and salad.