    Beef Tagine with Green Olives
Saturday, 23 May 2009
DescriptionThis recipe and others can be found in the following article: Moroccan Taginesby Nancy Gerlach
Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations  IngredientsAt a glance
Cuisine
African
Ingredient
Beef
Cooking Method
Slow Cook
Simmer
Heat Level
2
Chile
Cayenne
Meal/Course
Dinner
Main Course
Serves
4 to 6
1 1/2 pounds stewing beef, cut in 1-inch pieces 1 teaspoon ground paprika 1 teaspoon ground cayenne chile 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 cloves garlic, crushed 1/4 cup extra-virgin olive oil 2 tablespoons tomato puree 4 shallots, quartered 1 large potato, cubed 2 large carrots, diced 1 can chopped tomatoes 2 tablespoons chopped fresh flat leaf parsley Salt 1/2 cup pitted green olives Methods/stepsMix the paprika, cayenne, cinnamon, ginger, and garlic in two tablespoons of the olive oil and tomato in a large bowl. Add the beef and toss to coat. Cover and marinate in the refrigerator overnight, Heat the remaining oil in the bottom of the tagine or skillet and fry the shallots, potaotes, and carrots until they begin to color. Remove. Add the beef and brown on all sides. Return the vegetables to the tagine along with the chopped tomatoes and any remaining marinade. Cover and cook over a low heat for 3 to 4 hours or until the beef is tender. Add the parsley, season with salt, and stir in the olives. Continue cooking for 15 minutes. Serve this tagine with plain couscous. Reviews |
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Additional Tips
This recipe from Le Creuset demonstrates how simple it is to prepare a tagine. The conical shape of the lid allows the steam that is produced by cooking to re-condenses as it hits the cool sides of the lid and, instead of evaporating, flows back down to the food keeping it moist.