Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, beef tagine with prunes. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Beef or lamb with prunes is a classic sweet and savory Moroccan dish that combines dried prunes and meat with the fragrant spices of ginger, saffron, cinnamon, and pepper. Double or triple this time if using a conventional pot or tagine. Note that the onion preparation is different for the tagine method.
Beef Tagine with Prunes is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Beef Tagine with Prunes is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook beef tagine with prunes using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Beef Tagine with Prunes:
- Make ready stewing beef, cut into medium cubes
- Take onions, thinely sliced
- Prepare dried prunes, these are a variety of dried plum
- Prepare sugar
- Make ready olive oil, or more if needed
- Take powdered ginger
- Make ready cinnamon
- Make ready cinnamon sticks
- Make ready saffron threads
- Prepare salt, or more according to taste
- Get pepper, or more according to taste
- Get To serve:
- Prepare almonds, blanched and cut into half
- Prepare sesame seeds
Beef Tagine with Prunes by Greek chef Akis Petretzikis. A unique, aromatic, exotic beef recipe with prunes, cinnamon, turmeric, cumin and hot chili peppers!! Transfer the contents of the pot to a clay pot and cover with lid. You can also cook the dish in a "tagine".
Instructions to make Beef Tagine with Prunes:
- In a large saucepan heat olive oil, add meat cubes and fry on medium heat until meat starts changing color.
- 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.
- 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.
- 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.
- 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.
- Cook until the prunes get very soft (caramelized) and their syrup thickens. Remove from heat and set aside.
- 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!
Directions for: Tagine of Beef with Prunes. If necessary, cut beef into bite-size cubes, trimming. Slow cooking till the beef is nearly falling apart is the secret to this melt-in-the-mouth tagine. Prunes add some sweetness and with the addition of butternut squash and chickpeas, it's truly an all-in-one meal! Sam and Sam Clark cooking style draws on Spain and North Africa for inspiration and has reached far beyond their Exmouth Market restaurant.
So that is going to wrap this up for this exceptional food beef tagine with prunes recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
