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
BEEF AND ALE STEW | BEEF RECIPES | JAMIE OLIVER RECIPES
A good stew is delicious, comforting, nutritious, homely, nostalgic, cheap to make and can be eaten and enjoyed in so many different ways. This basic stew will work every time and should be thought of as a principal recipe that you can chop and change, using different meats, herbs and liquids – think chicken or butter beans and white wine, lamb and red wine, or pork and cider. Stews are great to serve up for family dinners, because once they’re cooking away in the oven you’re free to do other things.
Total Time 3 hours 20 minutes
Yield 6
Number Of Ingredients 9
Steps:
- If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4.
- Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
- Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.
- Season the veg with sea salt and black pepper, and fry for 10 minutes, or until softened and starting to caramelise, stirring occasionally.
- Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the booze and let it cook away.
- Pour in the tomatoes, breaking them up with the back of the spoon. Fill the tin with water, swirl around, and pour into the pan.
- Bring just to the boil, then stir in the meat, season, and cover. Either simmer slowly on the hob or place in the oven for 2 hours, or until the meat falls apart easily.
- Taste the stew and tweak the seasoning, if needed, then serve with rice or mashed potato, and some lovely veggies, or check out the topping ideas below.
Nutrition Facts : Calories 334 calories, FatContent 13 g fat, SaturatedFatContent 4 g saturated fat, ProteinContent 30.8 g protein, CarbohydrateContent 20.2 g carbohydrate, SugarContent 10.4 g sugar, SodiumContent 0.8 g salt, FiberContent 3.6 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.
See details
BEEF AND ALE STEW | BEEF RECIPES | JAMIE OLIVER RECIPES
A good stew is delicious, comforting, nutritious, homely, nostalgic, cheap to make and can be eaten and enjoyed in so many different ways. This basic stew will work every time and should be thought of as a principal recipe that you can chop and change, using different meats, herbs and liquids – think chicken or butter beans and white wine, lamb and red wine, or pork and cider. Stews are great to serve up for family dinners, because once they’re cooking away in the oven you’re free to do other things.
From jamieoliver.com
Total Time 3 hours 20 minutes
Calories 334 calories per serving
From jamieoliver.com
Total Time 3 hours 20 minutes
Calories 334 calories per serving
- If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4.
- Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
- Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.
- Season the veg with sea salt and black pepper, and fry for 10 minutes, or until softened and starting to caramelise, stirring occasionally.
- Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the booze and let it cook away.
- Pour in the tomatoes, breaking them up with the back of the spoon. Fill the tin with water, swirl around, and pour into the pan.
- Bring just to the boil, then stir in the meat, season, and cover. Either simmer slowly on the hob or place in the oven for 2 hours, or until the meat falls apart easily.
- Taste the stew and tweak the seasoning, if needed, then serve with rice or mashed potato, and some lovely veggies, or check out the topping ideas below.
See details
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