Slow-Cooked Moroccan Tangia with Beef and Bold Spices
Tangia Marrakechia is slow-cooked Moroccan beef at its best. It’s tender, saucy, and full of warm, earthy spices. Traditionally made in clay pots and cooked in hot ashes, it’s known as the bachelors dish because it’s so simple to throw together.
Tangia Marrakechia Variations
- Lamb Tangia: Swap beef for lamb for a richer, slightly gamier flavor.
- Chicken Tangia: Use bone-in chicken thighs or drumsticks for a lighter, quicker version.
- Spicy Tangia: Add a pinch of chili flakes or harissa for a touch of heat.
- Preserved Lemon Tangia: Stir in chopped preserved lemon for a tangy, bold twist.
- Herbed Tangia: Toss in a few sprigs of fresh cilantro or parsley before serving for a fresh finish.
- Vegetable Tangia: Add chunks of carrots, potatoes, or chickpeas for a heartier meal.
Keesha’s Tips & Tricks
- Use Bone-In Meat: : I always go for bone-in beef when I’m cooking for the crew. The bones add so much deep, slow-cooked flavor and help keep the meat tender and juicy, even after hours in the oven.
- Low and Slow is Key: I don’t rush this kind of dish. The longer it cooks, the better it gets. It gives me time to hang out and set the table with my husband or chat with guests.
- Use a Dutch Oven: I use my Dutch oven for this one. Any heavy, oven-safe pot will do the job beautifully if you don’t have the traditional clay pot.
What to Serve with Tangia Marrakechia
- Moroccan Khobz: Crusty bread perfect for soaking up the rich sauce (or use any rustic bread).
- Mint Tea: A refreshing, traditional pairing that cuts through the richness.
- Simple Side Salad: Tomato and cucumber with olive oil and lemon adds freshness.
- Couscous or Rice: This is not traditional, but it is great for stretching the meal and sopping up the sauce.
- Roasted Veggies: A side of Tunisian Mechouia Salad made with carrots, zucchini, or peppers tossed in olive oil and cumin pairs beautifully.
How to Store Tangia Marrakechia
Let it cool, then store it in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stove or in the oven. You can also freeze it for up to 2 months. Just thaw it in the fridge before reheating.
More Delicious Recipes
Exploring Moroccan flavors? After making Tangia Marrakechia, try this aromatic Chicken Tagine or the rich, savory Chicken Liver with Tomato Sauce. For a fresh side, Mechouia adds the perfect smoky, tangy touch.
TANGIA MARRAKECHIA
Juicy, fall-apart beef slow-cooked with garlic, spices, and olive oil. So simple, so flavorful, and perfect piled onto a big platter with fresh herbs and warm bread.
Ingredients
- 3 pounds Beef cubes
- 2 Onions
- 1 clove Garlic minced
- ½ cup Olive oil
- 1 tablespoon Ghee
- 1 teaspoon Ginger powder
- 1 teaspoon Saffron crumbled
- 1 tablespoon Paprika
- 1 teaspoon Coriander
- 1 teaspoon Cumin
- Salt to taste
- 2 cups Water
- Parsley for garnish
Instructions
- In a bowl, mix the beef cubes, onion, garlic, and spices.
- Transfer the mixture to a tangia or a dutch oven.
- Melt the ghee in a small saucepan and let it cool down, then pour it over the beef mixture.
- Add olive oil and water to the tangia or dutch oven.
- Shake the container vigorously to mix all the ingredients thoroughly.
- If using a tangia, cover the opening with a layer of parchment paper, then another layer of aluminum foil.
- Pierce both layers covering the tangia opening with a fork. If using a dutch oven, simply cover the pot with the lid.
- Preheat the oven to 250°F/ 120°C and bake the tangia for 5-6 hours.
- Sprinkle with fresh cut-up parsley for garnish.
Nutrition
Serving: 1 portionCalories: 545kcalCarbohydrates: 41gProtein: 40gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 15mgSodium: 54438mgPotassium: 984mgFiber: 1gSugar: 35gVitamin A: 57IUVitamin C: 5mgCalcium: 152mgIron: 6mg
Tried this recipe?Let me know how it was!
What cut of beef would you recommend? Thanks!