Beef Tagine: Slow-Cooking Tender, Flavorful Moroccan Feast

Beef tagine is a Moroccan dish that is cooked in a clay vessel with a conical lid, also called a tagine. It is a slow-cooked stew that is full of flavour and aroma. The dish is prepared with a combination of meats, root vegetables, dried fruits, and spices. The meat is typically seared and then cooked with spices and vegetables for a few hours. The longer the dish is cooked, the more tender the meat becomes. Beef tagine can be served with couscous, bread, rice, quinoa, or roasted butternut squash.

Choosing the right cut of beef

If you prefer a less greasy option, round steak is another suitable choice. It produces a leaner stew while still providing a satisfyingly tender texture. Additionally, if you already have pre-cut stew meat, you can certainly use that as well.

When selecting your beef, look for a thick cut with generous marbling throughout. This marbling will ensure that your tagine turns out juicy and flavourful.

For the best results, it is recommended to marinate the beef in spices before cooking. This step infuses the meat with flavour and makes your tagine even more delectable. Aim to marinate the beef for at least an hour, but if you can, prepare it a day in advance for maximum taste.

Preparing the spice mix

Firstly, gather your spices. The exact spices used can vary but commonly include cumin, cinnamon, ginger, paprika, coriander, and turmeric. Some recipes also include cayenne pepper or saffron. You can use a pre-made ras el hanout spice mix, or make your own by combining the aforementioned spices.

Next, mix your spices together in a small bowl. Season generously with salt and pepper and stir to combine. You can adjust the measurements of each spice to your taste, or to suit the number of servings you wish to make.

Now it's time to prepare the beef. Cut your beef into bite-sized pieces or chunks. You can use stewing beef, chuck roast, or round steak. If using chuck roast, look for a piece with good marbling for the most tender meat.

Once your beef is prepared, place it in a large bowl and add your spice mix. Gently toss the beef until each piece is evenly coated. Cover the bowl and place it in the fridge to marinate. The longer you leave it, the more flavourful it will be, so it's ideal to prepare this the night before and let it marinate for 24 hours. However, if you're short on time, an hour or two will still make a difference!

Once your beef has marinated, you're ready to start cooking your tagine!

Searing the meat

Firstly, season the beef with salt and pepper, or a spice rub. A spice rub can be made by mixing together spices such as ras el hanout, cumin, cinnamon, ginger, paprika, coriander, and turmeric. Massage the spice rub into the beef and leave it to marinate in the fridge for at least an hour, or ideally, overnight. This allows the spices to penetrate and flavour the meat.

When you are ready to cook the beef, heat a generous amount of olive oil in a tagine or a large pot over medium-high heat. Place the chunks of beef into the pot, being careful not to overcrowd the pan, and cook until browned on all sides. This may need to be done in batches. The beef should be left undisturbed for around 5 minutes before flipping to ensure it browns rather than steams.

Once the beef is browned, add the chopped onions and cook until they are tender, stirring occasionally. This should take around 6-7 minutes.

Now it's time to add the aromatics. Add the garlic and ginger to the pot and cook for a further couple of minutes, stirring frequently.

At this point, you can return the beef to the pot along with the remaining ingredients and continue with the recipe. However, some recipes call for the addition of tomato paste at this stage. If using tomato paste, cook it for a few minutes before returning the beef to the pot.

And there you have it! You've successfully seared the meat for your beef tagine. This is an important step to ensure your dish is full of flavour, so be sure to take your time and follow these steps carefully.

Adding vegetables

Tagines are a great way to cook vegetables, as the steam circulates inside the pot, keeping the food moist. You can use almost any vegetables you like in a beef tagine, but some common options include onions, carrots, potatoes, and tomatoes. Here are some tips and instructions for adding vegetables to your beef tagine:

• Preparing the Vegetables: Cut your vegetables into bite-sized pieces or chunks. You can also slice or dice your onions, depending on your preference. If you're using root vegetables like carrots or potatoes, peeling them beforehand is optional.
• Timing: It's important to add the vegetables at the right time during the cooking process. For firmer vegetables like carrots and potatoes, add them about halfway through the cooking time, usually after the meat has been simmering for about 45 minutes to an hour. For softer vegetables like tomatoes, you can add them earlier, along with the broth or after the meat has browned.
• Cooking: Place the vegetables in the tagine and stir them into the sauce. Make sure to add enough liquid, such as broth or water, to cover the vegetables. Continue cooking with the lid on for the remaining time, stirring occasionally.
• Combination Suggestions: You can experiment with different combinations of vegetables to find your favorite. Here are some suggestions:

• Carrots, onions, and potatoes: This combination provides a familiar taste that is kid-friendly.
• Okra, tomatoes, and onions: Okra goes well with the flavours of the tagine, especially with the tomatoes and onions.
• Prunes and almonds: Instead of tomatoes, you can use prunes and almonds for a unique sweet and savoury flavour profile.
• Artichokes and peas: This combination goes well with beef and onions. You can choose to omit the tomatoes and cinnamon when using these vegetables.

Final Adjustments: Once the vegetables are tender, taste the tagine and adjust the seasoning as needed. Add salt and pepper to enhance the flavours. You can also add a little cayenne pepper if you want to increase the spiciness.

Serving suggestions

Beef tagine is a hearty, flavourful dish that goes well with a variety of sides. Couscous is a popular choice, either lightly seasoned or with Moroccan spices added. It is also commonly served with fresh bread, typically Moroccan bread called khobz, and a variety of side salads.

If you're looking for something more substantial, you can serve it over mashed potatoes, rice, quinoa, or roasted butternut squash. For a more authentic Moroccan experience, try serving it with Moroccan bread and a selection of salads such as Zaalouk (Moroccan Eggplant Dip), Classic Moroccan Tomato Side Salad, or Classic Moroccan Lentil Salad.

For a true taste of Morocco, it is recommended to serve the tagine right out of the cooking vessel in the centre of the table, family-style. This allows everyone to dig in and enjoy the rich flavours and aromas that have been slowly cooked to perfection.

Some people also enjoy adding dried fruit like raisins, apricots, dates, or prunes to their beef tagine for a sweet and spicy twist. You can also experiment with different vegetables like okra, artichokes, peas, or carrots to add your own unique touch.

Whether served on a bed of couscous or with a side of crusty bread, beef tagine is a delicious and aromatic dish that will transport you to the heart of Morocco.

Frequently asked questions