Cinnamon Beef Tagine Recipes

Steps:

• Serving suggestion: Lightly seasoned couscous.
• To make the spice rub: Mix the ras el hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with plastic wrap or clingfilm and put into the refrigerator for a couple of hours-ideally overnight. That way the spices really penetrate and flavour the meat. When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add the chopped onion and coriander (cilantro) stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in 1 3/4 cups/400 ml stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours. At this point add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1 1/2 hours. Keep an eye on it and add a splash of water if it looks too dry. Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or 2 of salt. Scatter the coriander (cilantro) leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in.

Steps:

• Coat beef cubes with flour.
• Heat 1 tablespoon oil in large saucepan or Dutch oven.
• Add half of the beef; cook 10 minutes or until brown.
• Remove from pan.
• Repeat with remaining beef and oil.
• Return all beef to pan.
• Stir in broth, onion and all spices.
• Bring to boil.
• Reduce heat to low; cover and simmer 90 minutes, you may add more liquid as/if needed.
• Add vegetables.
• Cover and simmer 15 minutes or until vegetables are tender.
• Stir in raisins.
• Serve with couscous, if desired.

Steps:

• In a large bowl, combine beef, salt, and ras el hanout. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
• In a cast iron pan, heat olive oil to medium heat. Add add garlic and ginger and stir continuously for no more than a minute, until they become fragrant. Stir in tomato paste and stir continuously for another 3 minutes, until the paste changes color. Working in batches, add beef and cook only until browned on all sides. Set aside as the beef is browned, and continue until all the beef is cooked.
• Soak raisins in enough water to cover completely. Drain water after 30 minutes.
• Combine beef stock, kohlrabi, carrots, date paste, and beef in a ceramic casserole pan. Cover with foil and cook in oven for 1 hour.
• If not using a tagine, add whole dates to the casserole pan and cook for another 30 minutes, or until beef is tender.
• If using a tagine, place diffuser and tagine on the stove and raise heat to medium-low. Add whole dates to the casserole pan, and remove from oven. Working in batches, transfer some of the contents to the tagine. Heat with the lid on for another 30 minutes or until the beef is tender. Repeat as needed until done.
• Stir in soaked raisins.
• Garnish with cilantro and serve with flatbread or couscous.

Steps:

• Place onions in the tagine base with 1/2 tbsp olive oil and brown well over a high heat. Add the rest of the olive oil and the beef and cook until well browned and sealed all over. Add the garlic and cook for a further 30 seconds, before adding all the spices except the cinnamon sticks.
• Make up the beef stock my mixing 1/2 pint of boiling water with 1 beef stock cube, honey and the cinnamon sticks - Maggi or Oxo work very well! Set aside.
• Turn the heat down. Add the carrots, tomatoes, dates, prunes, raisins and stock, carefully mix together with wooden spoon and season to taste with salt and pepper.
• Place lid over the tagine base and cook on a low heat for approx 4 1/2 hours. This may take a little longer or a little less cooking so check your tagine at around 3 hours of cooking to see how things are progressing.
• The tagine will be ready when the beef is 'melting' and the sauce is thick and bursting with all the flavours.
• Before serving, remove the cinnamon sticks and sprinkle the coriander over the top of the dish.
• Serve the tagine in its base with fresh baked bread or steamed cous cous.

Steps:

• Sprinkle the beef with salt & pepper then coat with flour. Heat 1 tablespoon of oil in a tagine over medium-low heat.
• Add the onion & beef then saute until the beef is brown on all sides (around 5 minutes). Pour in the broth & the spices. Cover with the lid & cook for 45 minutes.
• Uncover & stir in the squash & sweet potatoes. Add 1 cup of water if needed. Turn the heat to low, recover, & continue to cook for 45 minutes or until the vegetables are tender. Stir in raisins.

Steps:

• Mix together ginger, cinnamon, allspice and cloves and rub into beef.
• Cook onion and garlic in oil in a heavy-based casserole or saucepan until soft, add beef and cook for 2-3 minutes until beef is browned.
• Add lemon rind and juice, honey, prune juice, harissa and salt and bring to boil, Simmer gently until meat is tender (1 1/2-2 hours).
• Check tenderness at 2 hours.
• Prepare couscous when meat is nigh on cooked.
• Boil 2 1/2 cups water, pour into a large bowl with couscous and let it stand for about 10 minutes until all water is absorbed.
• Heat oil in a frying pan and fry onion until soft.
• Add remaining ingredients, stir well and cook for 2-3 minutes.
• Add onion to couscous and mix well.
• Cover with foil to keep warm until meat is cooked.
• Create a ring of couscous on each plate and spoon beef into the middle.
• Garnish with the fresh cilantro leaves (coriander).