Beef Tagine: A Hearty Moroccan Feast For Your Tastebuds

A beef tagine is a Moroccan stew made by slow-cooking beef with vegetables, dried fruit, and spices. The name 'tagine' refers to both the clay pot with a conical lid in which the dish is cooked and the name of the finished meal. Tagines are usually cooked over charcoal or a low fire, but can also be made in a Dutch oven or saucepan.

Choosing the right cut of beef

The most popular cut for a beef tagine is the chuck roast. This economical cut has excellent fat marbling, which keeps the meat moist and juicy during the long, slow cooking process. The fat also adds depth of flavour to the dish. When cooked for hours, a chuck roast becomes melt-in-your-mouth tender, creating a luxurious eating experience.

Another option is a round steak roast. This cut produces a less greasy stew, which some may prefer. It still has good marbling and will remain juicy, but it won't have quite the same fall-apart texture as the chuck roast.

When selecting your beef, look for a thick cut with good fat distribution. This will ensure your tagine has the right balance of flavours and textures.

Preparing the spice rub

Firstly, gather your spices. The exact spices used can vary depending on personal preference and availability, but common spices used in a beef tagine include cumin, cinnamon, ginger, paprika, coriander, and turmeric. You can use pre-mixed spice blends such as ras el hanout, or create your own blend by mixing and matching various spices.

Next, measure out the desired amount of each spice and combine them in a small bowl. For a standard-sized beef tagine that serves around 6-8 people, you will typically need around 1-2 tablespoons of each spice. However, you can adjust the quantities based on your taste preferences and the desired intensity of the flavours.

Once you have measured and combined the spices, it is time to mix them together thoroughly. Use a whisk, a fork, or a spoon to blend the spices until they are fully incorporated and you have a uniform mixture. This ensures that the flavours are evenly distributed throughout the rub.

Now that your spice rub is ready, it's time to apply it to the beef. Place your beef chunks into a large bowl and generously sprinkle the spice rub over the meat. Use your hands or a spoon to ensure that each piece of beef is evenly coated with the spice mixture. Massage the spices into the meat to help them adhere and create a flavourful crust.

Finally, cover the bowl with plastic wrap or cling film and let the meat marinate in the spice rub. For the best results, it is recommended to refrigerate the spiced beef for a couple of hours or even overnight. This allows the spices to penetrate the meat deeply, infusing it with flavour and creating a more intense taste experience.

By following these steps and taking the time to prepare a well-balanced spice rub, you will elevate your beef tagine, making it a true celebration of Moroccan flavours.

Browning the meat

Firstly, cut your beef into bite-sized pieces. For a tender, melt-in-the-mouth texture, opt for a chuck roast with good marbling. If you prefer a less greasy stew, choose a round steak. Alternatively, pre-cut stew meat will work fine.

Next, prepare a spice rub by mixing together spices such as cinnamon, cumin, paprika, ginger, cayenne pepper, coriander, and turmeric. You can also include salt and black pepper. Coat the beef chunks with the spice rub and leave to marinate for at least an hour or, ideally, overnight.

When you're ready to cook, heat a generous amount of olive oil in a tagine, Dutch oven, or large pan over medium to medium-high heat. It's important not to overcrowd the pan, so you may need to cook the beef in batches. Fry the meat for around 5-10 minutes, turning each piece to brown all sides. You'll know it's ready when it has a good colour.

Once the meat is browned, transfer it to a plate and set it aside. If you're using a pan, you can now add the rest of the oil and heat it.

Adding vegetables and dried fruit

When it comes to adding vegetables and dried fruit to your beef tagine, there are many options to choose from. The most common vegetables used are onions, carrots, potatoes, and tomatoes. You can also add root vegetables like turnips, parsnips, or even okra for a unique twist. For dried fruit, raisins and apricots are a popular choice, but you can also use prunes, dates, or sultanas.

The great thing about tagines is that you can get creative and experiment with different combinations of vegetables and dried fruits to find your perfect flavour profile. If you want to keep things simple, stick to the classic combination of carrots, onions, and potatoes with raisins or apricots. Or, if you're feeling adventurous, try adding in some okra, prunes, and almonds for a truly unique sweet and savoury flavour profile.

When adding the vegetables and dried fruit to your tagine, timing is important. You'll want to add the vegetables that take longer to cook first. For example, carrots and potatoes will take longer to cook than tomatoes, so add them to the pot earlier in the cooking process. The dried fruit can be added towards the end of the cooking time, as they don't need long to soften and absorb the flavours of the tagine.

• After searing your meat and adding your spices, add in your chopped onions and cook until they are tender.
• Next, add in your garlic and any other aromatics like ginger. Cook this mixture for a few minutes to develop the flavours.
• Now, add in your diced tomatoes, beef broth, and any other liquids like tomato paste. Bring this mixture to a boil and then reduce the heat to a simmer.
• At this point, you can add in your harder vegetables like carrots and potatoes. Cover the pot and let it cook for about 30 minutes to an hour, depending on how soft you like your vegetables.
• Finally, add in your dried fruit. Raisins and apricots will only need about 30 minutes to soften and absorb the flavours of the tagine, so they don't need long.

Feel free to adjust the cooking times to your liking and remember to taste as you go to ensure your tagine is seasoned to your preference.

Serving suggestions

Beef tagine is a hearty, fragrant stew with a mix of sweet and savoury flavours. The dish is often served with couscous, rice, or bread, but there are several other options for serving this delicious meal.

Couscous

The most common way to serve beef tagine is with couscous, a type of small, steamed pasta. Couscous is a traditional accompaniment to tagines in Morocco, and it absorbs the flavours of the stew well.

Rice

For a heartier meal, serve the beef tagine with a bowl of warm and fluffy rice. This can be plain steamed rice or flavoured with spices like cumin or coriander.

Bread

A crusty loaf of bread is a simple and classic side to any stew, and beef tagine is no exception. Bread can be used to mop up the sauce and is a great option for soaking up any leftover juices.

Roasted Vegetables

For a healthier option, serve the beef tagine with roasted vegetables such as butternut squash. The natural sweetness of the squash complements the spices and dried fruits in the stew.

Salads

Beef tagine can also be served with a variety of Moroccan salads, such as Zaalouk (a 30-minute Moroccan eggplant dip), a classic Moroccan tomato side salad, or a lentil salad. These fresh and flavourful salads provide a nice contrast to the rich stew.

Frequently asked questions