Rich, Tender Beef Tagine (Reheats Well & Great For A Crowd)
Buttery soft, tender, slow-cooked beef tagine in a rich, spiced sauce with chickpeas and whole dried apricots is a deliciously hearty main course that is even better reheated, so it works well made in advance.
Equipment
Ingredients
- 1 kg (2.2 lb) braising steak e.g., chuck, shin, flank
- 500 g (17 oz) Beef bone broth /stock
- 500 g (17 oz) Passata
- 250 ml (1 cup) Water
- 1 Onion
- 2 cloves Garlic
- 200 g (8 oz) Dried apricots
- 1 can Chickpeas (drained)
- 1 tablespoon Honey
- 2 tablespoon Fresh parsley
- 2 tablespoon Fresh coriander (cilantro)
- 1 Lemon (juiced)
Spice mix for beef
- 1 tablespoon olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cinnamon
- 1 teaspoon Salt and cracked black pepper
Spice mix for tagine
- 2 teaspoon Ground cinnamon
- 2 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground ginger
Instructions
- Pat the beef dry with a paper towel and cut into chunks if needed. Mix the spices for the beef in a bowl with the olive oil and then toss in the beef to thoroughly coat it in the oil and spice mix.
- Place a casserole dish or heavy-bottomed pan over medium-high heat. When it's hot, add the beef, making sure it is spread evenly over the surface and not in a pile. Leave it for a few minutes to get a nice dark sear before stirring to brown the other sides.
- Add the sliced onions, which will release some moisture and allow you to deglaze the pan by scraping the base with a wooden spoon or spatula.
- Add the garlic and remaining tagine spices. Cook for 30 seconds before stirring in the bone broth, then the passata and water. Bring the beef tagine to a gentle simmer and cook for 3-4 hours until the meat can be cut with a spoon.
- Stir in the honey, cooked drained chickpeas, and dried apricots 30 minutes before the end of the cooking time.
- Squeeze in the lemon juice and add the chopped fresh herbs before serving.
Notes
If you go to a butcher, ask for braising steak or chuck, which could be a variety of cuts, including chuck, skirt, leg, shin, and flank. I have also used brisket before.
To store, place in an airtight container and refrigerate for 3-4 days. You can also freeze this tagine and use it within 2 months.
Serve with a robust red wine and some couscous.
Nutrition
Calories: 472kcalCarbohydrates: 35gProtein: 38gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 115mgSodium: 199mgPotassium: 1384mgFiber: 5gSugar: 26gVitamin A: 2261IUVitamin C: 13mgCalcium: 87mgIron: 7mg
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