TANGINE POT RECIPES

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EASY TAGINE RECIPES - OLIVEMAGAZINE



Easy Tagine Recipes - olivemagazine image

Try our vibrant tagine ideas packed with delicious flavours and nutritious ingredients such as dates, harissa and olives

Provided by OLIVEMAGAZINE.COM

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Number Of Ingredients 1

TAGINE POT ROAST - BIGOVEN.COM



Tagine Pot Roast - BigOven.com image

"Beef Pot Roast with Carrots, potatoes, onions, cooking in a red wine sauce"

Total Time 9 hours

Prep Time 1 hours

Yield 4

Number Of Ingredients 12

1 cup Red Wine
4-5 cups Beef Stock
1/4 cup Tomato Paste
2 tablespoon Dried rosemary
2 tablespoon Dried thyme
Carrots
2 each Celery Stalks
2 each Onion
5 cloves Garlic
Potatoes
1 tablespoon Olive oil
Salt & pepper to taste

Steps:

  • "Pat roast dry and season liberally with salt and pepper. In heavy bottom skillet, heat oil on medium high heat and sear beef on all sides. Cut carrots, onion, and celery into equal size pieces and add to tagine. Dice 4 garlic cloves and add to tagine along with rosemary and thyme. In a separate bowl, combine beef stock, red wine and tomato paste. Place beef roast on top of vegetables and pour liquid on top. Season liberally with salt and pepper. Cover and cook on medium for 8-10 hours. When beef is finished, remove 2-3 cups of the cooking liquid and place in a sauce pan. Over medium high heat, reduce by half to one-third. Drizzle over roast once removed from remaining cooking liquid. "

Nutrition Facts : Calories 171 calories, FatContent 1.63268500097419 g, CarbohydrateContent 22.4027641694925 g, CholesterolContent 0 mg, FiberContent 3.79784165752868 g, ProteinContent 7.92961250024752 g, SaturatedFatContent 0.417619667006582 g, ServingSize 1 1 Serving (465g), SodiumContent 620.658125002252 mg, SugarContent 18.6049225119639 g, TransFatContent 0.161800500124079 g

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TAGINE POT ROAST - BIGOVEN.COM
"Beef Pot Roast with Carrots, potatoes, onions, cooking in a red wine sauce"
From bigoven.com
Reviews 0
Total Time 9 hours
Cuisine not set
Calories 171 calories per serving
  • "Pat roast dry and season liberally with salt and pepper. In heavy bottom skillet, heat oil on medium high heat and sear beef on all sides. Cut carrots, onion, and celery into equal size pieces and add to tagine. Dice 4 garlic cloves and add to tagine along with rosemary and thyme. In a separate bowl, combine beef stock, red wine and tomato paste. Place beef roast on top of vegetables and pour liquid on top. Season liberally with salt and pepper. Cover and cook on medium for 8-10 hours. When beef is finished, remove 2-3 cups of the cooking liquid and place in a sauce pan. Over medium high heat, reduce by half to one-third. Drizzle over roast once removed from remaining cooking liquid. "
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