PORTUGUESE BEEF RECIPES RECIPES
BEEF TAGINE | BEEF RECIPES | JAMIE OLIVER RECIPES
Spicy, fragrant and sweet, the perfect beef tagine doesn't need special equipment, just time.
Total Time 3 hours 40 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.
- Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight.
- When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
- Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
- Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours.
- Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
- When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed.
- At this stage, remove the lid 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 to taste.
- Scatter the coriander leaves over the tagine along with the toasted almonds. Serve with a big bowl of lightly seasoned couscous and dive in.
Nutrition Facts : Calories 548 calories, FatContent 19.6 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 46.4 g protein, CarbohydrateContent 48.7 g carbohydrate, SugarContent 23.6 g sugar, SodiumContent 1.1 g salt, FiberContent 11 g fibre
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BEEF TAGINE | BEEF RECIPES | JAMIE OLIVER RECIPES
Spicy, fragrant and sweet, the perfect beef tagine doesn't need special equipment, just time.
From jamieoliver.com
Total Time 3 hours 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 548 calories per serving
From jamieoliver.com
Total Time 3 hours 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 548 calories per serving
- Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.
- Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight.
- When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
- Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
- Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours.
- Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
- When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed.
- At this stage, remove the lid 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 to taste.
- Scatter the coriander leaves over the tagine along with the toasted almonds. Serve with a big bowl of lightly seasoned couscous and dive in.
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