Скачать или смотреть [ENG] Sweet & Savory Fusion: Moroccan Beef & Prune Tagine | Flavors of Morocco

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ABOUT THIS RECIPE:

Ingredients
For the meat marinade
3 garlic cloves, peeled
2 heaping teaspoons ground ginger
1/2 heaping teaspoon ground black pepper
1/2 heaping teaspoon ground turmeric
1 heaping teaspoon salt
A pinch of saffron threads, soaked in 3 tablespoons of water
60 ml (1/4 cup) water
1 1/2 kg (3 lbs) leg of beef / beef shank, cut into large chunks

For the tagine
60ml (1/4 cup) olive oil
60ml (1/4 cup) vegetable oil
1 cinnamon stick
1 1/2 kg (3 lbs) yellow onions, peeled and finely diced
Small bouquet of parsley
A couple branches of fresh cilantro
470ml (2 cups) water for cooking the beef

For the prunes
250g (9 oz) dry prunes
Water for boiling
2 tablespoons granulated sugar
1/2 tablespoon ground cinnamon
2 tablespoons unsalted butter
60ml (1/4 cup) water

For the almonds
250g (9 oz) blanched almonds (Refer to the free attached video for how to make blanched almonds at home)
2 tablespoons vegetable oil

For decoration
30g (1 oz) white sesame seeds
6 quail eggs, hard-boiled and peeled

Steps
Step 1: Marinating the beef
1- Place a large bowl on your work surface.
2- Crush the garlic cloves using a garlic press and place them in the bowl.
3- Add the ginger, pepper, turmeric, salt, soaked saffron strands, and the water to the bowl, then mix to combine.
4- Add the meat pieces to the bowl, then coat them with the marinade. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours, or up to half a day.

Step 2: Cooking the beef
1- Uncover the bowl, then place the meat in the pressure cooker.
2- Pour all the remaining marinade from the bowl into the pot. You can add a little water to the bowl to make it easier to transfer the remaining marinade.
3- Add the olive oil, vegetable oil and cinnamon stick to the pot.
4- Place the pot on medium heat and brown the meat for a few minutes while occasionally stirring to ensure that all sides are golden and that the meat absorbs all the spices.
5- Add the onions and cook for 5 minutes while occasionally stirring to help the onions sweat.
6- Tie up the small bouquet of parsley and cilantro with the kitchen twine (if available or just place as is), then add it to the pot.
7- Add water until the meat is just covered, lock the pressure cooker and cook for 45 minutes.
8- After 45 minutes, open the pot and check the consistency of the meat. If the beef is not tender yet, close back the pot, and cook for another 10 minutes. Make sure the water covers at least 1/3 of the meat at all times, and add more water if needed. Check again every 10 minutes, and cook until the meat is tender.
9- When the meat is fully cooked, uncover the pot, and place it back on the stove. Cook on medium high heat until most of the water evaporates and the sauce thickens.
Note: If you do not have access to a pressure cooker, use a heavy pot or dutch oven to cook the meat. However, it should be noted that the cooking time will take on average 2 to 3 hours (depending on the size of the meat pieces, and the quality of the pot), unlike in a pressure cooker where it would take about an hour.


Step 3: Preparing the prunes
1- Bring a pot of water to a boil. Add the prunes and cook for 5 minutes. This will help plump up the prunes and remove any impurities.
2- Strain the prunes, discard the water, then place the prunes back in the pot.
3- Add the sugar, cinnamon, butter, and fresh water, then place the pot on medium low heat.
4- Cook on low heat for 7 minutes until the caramel sauce thickens but without the sugar hardening.
5- Turn off the heat, then add the honey and mix. Set aside to cool for a few minutes.

Step 4: Preparing the almonds
1- Preheat the oven to 180°C/356°F.
2- Place the blanched almonds on a baking sheet covered with baking paper.
3- Add the vegetable oil and mix to coat the almonds.
4- Bake for 8 to 10 minutes until the almonds are golden and crispy. Set them aside to cool.

Step 5: Serving the tagine
1- After the beef is fully cooked, and the tagine sauce has been reduced, place the beef and the sauce in the serving plate.
2- Dip the edges of the prunes in white sesame seeds and place them on top of the beef.
3- Decorate with the roasted almonds and the quail eggs, then serve immediately with crusty bread."