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

prunes

🥗Healthier: dried apricots

💰Cheaper: raisins

Dried apricots add a similar sweetness with fewer calories.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are less expensive and nut-free.

Soak saffron threads in 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.

In a large pot on low heat, drizzle vegetable oil.

Add grated onions, garlic, ground ginger, turmeric, black pepper, salt, a pinch of Ras El Hanout, and a cinnamon stick; mix together.

Pour in saffron water and mix all the ingredients together.

Add beef pieces to the pot and mix in; let the meat cook for a few minutes until browned on all sides.

Add water to almost cover the meat, raise heat to medium-high, cover the pot, and bring to a boil.

Lower the heat to medium and keep cooking until the meat is done, checking occasionally and adding water if necessary.

While the meat is cooking, soak prunes in boiling water for around 15 minutes to soften them.

In a separate saucepan on medium heat, melt butter.

Add 1 cup of the tagine sauce to the butter.

Drain the prunes and place them in the saucepan; cover and cook for around 10 minutes or until prunes are soft.

Once prunes are tender, add honey and ground cinnamon; gently mix in the prunes, cover the saucepan, set heat to low, and simmer for 10 minutes.

Check on the tagine from time to time, stirring the meat in the sauce and adding water if necessary; cooking may take 1 to 2 hours depending on the cut.

At the end, ensure the meat is soft and the sauce is thick.

To serve, plate the meat, pour sauce over and around the meat pieces, top with caramelized prunes, add fried almonds, and finish with a sprinkle of sesame seeds.

Serve immediately with crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens