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Beef Tagine

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Ingredients

Beef tagine

700 g g diced beef steak diced beef steak
2 tsp tsp paprika paprika
2 tbsp tbsp korma spice mix korma spice mix
2 tbsp tbsp vegetable oil vegetable oil
2 red onions red onion
(peeled and chopped)
2 garlic garlic
20 g g ginger ginger
(grated)
400 g g chopped tomatoes chopped tomatoes
1 tbsp tbsp tomato purée tomato purée
200 ml ml beef stock beef stock
(preferably beef, vegetable or chicken)
250 g g dates date
(chopped)
1 tbsp tbsp parsley parsley
(chopped)
1 tbsp tbsp coriander coriander
(chopped)
1 lemons lemon
(zest and juice)
2 tbsp tbsp honey honey
salt salt
peppers pepper

To serve

1 tbsp tbsp parsley parsley
(chopped)
1 tbsp tbsp coriander coriander
(chopped)
2 tbsp tbsp Flaked Almonds Flaked Almonds
(toasted)

Beef tagine

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3:20 h
(135)

Method

This beef tagine is best eaten a day or two after it has been made, giving plenty of time for the flavours to develop. If you plan on using a slow cooker sear the beef first and cook on low for 6 - 8 hours, or simmer the dish on the hob for 3 hours if you’re lucky enough to have a traditional tagine pot.

Pair with a glass of our Châteauneuf du Pape for the perfect match.

  1. Tip the beef into a large bowl and mix through the dry spices. Cover with cling film, then leave to marinate in the fridge for a couple of hours, or overnight.
  2. Preheat the oven to 150°C/130°C/gas mark 2.
  3. Place a casserole dish over a medium heat and lightly fry the onion in the oil for 5 minutes, then add the garlic and cook for a further 5 minutes, until soft and beginning to colour.
  4. Remove the casserole from the heat and layer the spiced beef on top. Add the ginger, tomatoes and purée, then pour over the stock to cover.
  5. Cover with a lid and cook in the oven for 90 minutes. After this time, stir through the chopped dates, herbs and seasoning and return to the oven for a further 90 minutes.
  6. Once cooked, leave to cool a little before transferring to the fridge to cool completely. Reheat when required in a large sauce pan, stirring through the lemon zest and juice, honey and a little water to loosen if required. Alternatively, add the lemon and honey straight to the dish if serving straight away.
  7. Garnish with more chopped herbs and scatter with the toasted almonds. Serve with couscous, bread or rice on the side.