Beef Tagine with Prunes / طاجين اللحم بالبرقوق – CookingWithAlia – Episode 413

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Hi this Alia and let’s continue the tagine series!
Today, I’m going to show you one of the most popular tagines in Morocco
Which is the tagine of meat with caramelized prunes
This tagine is often presented in big occasions like weddings, celebrations and so forth
and beautifully present the unique sweet and savory flavors of Moroccan cuisine
So let’s start!
Preparing the ingredients
First, soak the saffron threads in some warm water for 10 minutes
Grate the garlic cloves
Cut the onions in half and grate them using the large holes of the grater.
Chop the leftover onion pieces
Cooking the Meat
On low heat, in a large pot, drizzle the vegetable oil.
Add the onions
garlic, ground ginger, turmeric, pepper, salt, a pinch of Ras El Hanout, and a cinnamon stick
Pour some saffron water and mix all the ingredients together
Add the meat pieces to the pot and mix in.
Let the meat cook for a few minutes until all sides get a brown color,
this way the spices and flavors are locked in the meat.
Add water to almost cover the meat, raise the heat to medium-high
cover the pot, and bring to a boil.
Then lower the heat to medium and keep cooking until the meat is done.
Preparing the Prunes
While the meat is cooking, soak the prunes in boiling water for around 15 minutes to soften them up.
In a separate saucepan, on medium heat, melt the butter.
Add 1 cup of the tagine sauce to the butter.
Drain the prunes and place them in the sauce pan.
Cover and cook for around 10 minutes or until the prunes become soft.
Once the prunes are tender, add the honey and ground cinnamon.
Gently mix in the prunes, cover the saucepan, set the heat to low, and simmer for 10 minutes
The prunes are ready when they sit on a thick syrupy sauce and are very soft.
Final steps
Check on the tagine from time to time – just stir the meat in the sauce and add water if necessary
Depending on the cut, it may take 1 to 2 hours.
At the end, the meat is soft and the sauce is thick.
To serve the tagine, first plate the meat
Pour the sauce over and around the meat pieces
top with caramelized prunes, add a handful of fried almonds
and finish with a sprinkle of sesame seeds.
Serve immediately with crusty bread. Hmmm… delicious.
Bon appetit!

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