Beef, prune and egg tagine

Olive - - Contents -


This op­u­lent tagine is per­fect for a spe­cial oc­ca­sion – it’s rich, thick and in­tense. The blend of slow-cooked meat, fra­grant spices and sweet, dried fruit is a clas­sic Moroc­can com­bi­na­tion. The saf­fron lifts the dish from the ev­ery­day, giv­ing a re­ally deep flavour and aroma. The fi­nal adorn­ment of boiled eggs makes it even more lav­ish. It’s fan­tas­tic served with bread and some zesty green salad to cut through the rich­ness.

olive oil 2 tbsp red onion 1, finely chopped beef shin 600g, cut into 2-3cm pieces ground gin­ger 2 tsp pa­prika 2 tsp ground cumin 1Ω tsp ground black pep­per Ω tsp ground turmeric º tsp saf­fron a small pinch ground cin­na­mon Ω tsp beef stock 500ml eggs 2 un­salted but­ter 30g prunes 10, pit­ted flat-leaf pars­ley a small hand­ful, chopped

• Heat the oil in a large casse­role over a medium heat. Add the onion and cook for 2-3 min­utes, stir­ring oc­ca­sion­ally, un­til translu­cent. Add the beef and cook for 2-3 min­utes to seal. Add the spices and a good pinch of salt. Mix well.

• Pour in the stock, which should just cover ev­ery­thing, and stir to­gether. Bring to the boil, cover and re­duce the heat to low, and cook for 2Ω-3 hours or un­til the meat is re­ally ten­der. Re­move the meat with a slot­ted spoon and put in a warm serv­ing dish. Cover with foil and leave to sit.

• Bring the sauce to a boil and cook, stir­ring oc­ca­sion­ally, for 30-40 min­utes, or un­til rich and sticky. It will re­duce by 3/4.

• Boil the eggs in a pan of sim­mer­ing wa­ter for 6-8 min­utes. Trans­fer to a bowl of icecold wa­ter. Cool, peel and cut into quar­ters. Whisk the but­ter and a pinch of salt into the sauce, and then re­turn the meat to the pan. Add the prunes and mix well. Give ev­ery­thing a few min­utes in the hot sauce un­til heated through.

• To serve, spoon the meat into a serv­ing dish and pour over the sauce. Ar­range the eggs and pars­ley over the top and serve im­me­di­ately.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.