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Beef Tagine with Spiced Pear Paste

What is a Tagine or Tajine Dish?

Originally, tagine or tajine recipes are cooked over hot charcoals using the beautiful earthen pot. Today, you can cook your tagine dish using an oven like this Beef Tagine from Chef Maggie Beer.

Ingredients:

  • 1.5kg oyster blade steak cut into 2-3cm chunks
  • 40ml Extra Virgin Olive Oil for frying
  • 1 tbsp ras el hanout ground
  • 1 large brown onion chopped
  • 2-3 cloves garlic
  • 4 threads saffron
  • 24 Dried Moorepark Apricots
  • 18 large prunes pitted
  • ¼ cup Verjuice
  • 100g Spiced Pear Paste cut into 1cm cubes
  • 4 marrow bones
  • ½ cup parsley freshly chopped
  • ¼ cup roasted almonds
  • To taste freshly ground black pepper
  • To taste salt flakes

How to Cook Beef Tagine

Preheat oven to 150C. Mix the chunks of steak and ras-el-hanout together and leave to marinate for approximately an hour. Heat a little Extra Virgin Olive Oil in a heavy-based frying pan, and sauté the onion and garlic until translucent.

Add the strands of saffron. When cooked remove from the pan and set aside. Put the apricots, prunes, Verjuice and Spiced Pear Paste into a small saucepan, bring to the boil and reduce the heat to a simmer until the fruit plumps up. The fruit will absorb just about all of the liquid.

Heat a little more Extra Virgin Olive Oil in the frying pan and fry off the meat in batches, until it’s sealed and golden on all sides, season with salt and pepper as you go.

Place the meat, onion, and marrowbones into an ovenproof casserole dish or a cast iron pot with a tight-fitting lid and put into preheated oven. Cook slowly for approximately two hours until the meat is just softening.

Add the dried fruit mix at this stage and mix through the meat. Continue to cook for another half hour to an hour, until the meat is soft, but not falling apart.

The ‘tagine’ can be served immediately, but the flavour does improve if made a day or two before use. This also allows you to remove any excess fat that may rise to the surface overnight.

Serve with chopped parsley and roasted almonds.

source: https://www.maggiebeer.com.au/recipes/beef-tagine-with-spiced-pear-paste

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