How to Cook Appetizing Beef Tagine with Prunes

Beef Tagine with Prunes. 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.

But don't knock them because in this dish. Keep the pot mostly covered during this time -- the Add remaining prunes along with the honey, salt and pepper. Directions for: Tagine of Beef with Prunes. You can cook Beef Tagine with Prunes using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Beef Tagine with Prunes

1. Prepare 2 kg of stewing beef, cut into medium cubes.
2. You need 6 of onions, thinely sliced.
3. Prepare 6 cups of dried prunes, these are a variety of dried plum.
4. You need 6 tablespoons of sugar.
5. You need 6 tablespoons of olive oil, or more if needed.
6. You need 1 tablespoon of powdered ginger.
7. It's 2 teaspoons of cinnamon.
8. Prepare 2 of cinnamon sticks.
9. Prepare 1/2 teaspoon of saffron threads.
10. You need 1 teaspoon of salt, or more according to taste.
11. Prepare 1/2 teaspoon of pepper, or more according to taste.
12. It's of To serve:.
13. You need 1/4 cup of almonds, blanched and cut into half.
14. Prepare 1/4 cup of sesame seeds.

If necessary, cut beef into bite-size cubes, trimming off any fat. 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! Chicken and Chickpea Tagine with Apricots and Harissa Sauce.

Beef Tagine with Prunes step by step

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!.

Beef Tagine with Prunes by Greek chef Akis Petretzikis. Transfer the contents of the pot to a clay pot and cover with lid. You can also cook the dish in a "tagine". Roughly chop the dates, prunes and almonds. Pick the cilantro leaves off the stems.