Uforic Food Cafe Torquay

The Blog

Morrocan Beef Tagine

Posted on

Moroccan food, in my book, is absolutely gorgeous. This tagine is no different because it’s filled with delicate flavours, amazing freshness and the pangs of yumminess that come from lemon and olives.

I admit, there are a few ingredients in this dish – but that’s why it’s a Weekly Cook Up recipe. It needs a little love and time to ensure you are left with a succulent, tender and flavourful dish.

I generally get annoyed when people call dishes like this a tagine – when they didn’t actually use a tagine to cook it in. I mean, that’s the whole point! So, I apologise to myself right now. I am calling this a tagine, because the flavours deserve that title. I didn’t have mine handy because we were house-sitting for my brother and his girl while they were off sunning themselves in warmer places of Australia. Also, this is a large batch, which will serve 6 to 8 to allow for freezing, so it wouldn’t probably fit in a tagine anyway. Feel free to halve the quantities and break out your tagine, if you have one. They are definitely a worthwhile investment.

You will see below that the first component of the recipe involves making a chermoula. This is like the equivalent of a curry paste – but in this case the consistency is more like a watery salsa. This is a critical step in making this dish as it’s where you start to build the flavour base. Keep in mind when making this dish that you really need to marinade the meat for about two hours after adding the chermoula.

Beef Tagine with Lemon, Olives and Coriander

Chermoula

  • 6 tomatoes, finely diced
  • 3 tbs of fresh coriander root, finely chopped
  • the zest of a whole lemon
  • the juice of half a lemon
  • 2 cloves of garlic
  • 1 large green chilli, finely chopped
  • 2 cm of fresh ginger, peeled and finely chopped
  • 2 tsp of Moroccan spice paste (I used Dave Bittons – but there are others available in the spice section at the supermarket)

The tagine

  • 2 kg of chuck steak – trimmed of excess fat (but leave a bit on for tenderness and flavour). Cut into 2cm cubes
  • 1 large red onion, finely chopped
  • 3 large tomatoes, cut into wedges
  • 2 potatoes (I didn’t peel them, but you can if you prefer) cut into wedges
  • 1/2 a cup of water
  • 1 cup of green pitted olives (you can use kalamata, if you like)
  • 4 tbs of chopped, fresh coriander

Method

Combine all the ingredients for the chermoula.

Place half the chermoula in a bowl with the meat. Mix thoroughly and seal both bowls with cling film and place in the fridge for an hour – 2 if possible to allow the flavours to meld and marinate.

 Take the meat and chermoula out of the fridge and set aside. Meanwhile, heat some oil in a large, heavy-based pan and add the onion, cooking over a medium heat until nice and soft.

Add the meat, the remaining chermoula as well as the tomatoes, potatoes and water.

Bring to the boil, cover and simmer over a very low heat for about two hours, or until the meat is lovely and tender. Add the olives, allow to heat through for a minute or two. Add the fresh coriander, then serve.

Serve with cous cous and some nice crusty bread.

This dish has amazing layers of flavour that will dance in your mouth. The soft, fluffy cous cous soaks up the juices perfectly. This really is an awesome dish.

As for my music recommendation – One Republic was definitely a feature of my playlist while I was making this. Make sure you look up their albums – but one of my favourite songs is called Lullaby. It’s a song about home, about feeling safe and content. Have a listen below. It’s a really beautiful song.

The tagine will freeze well for up to three months. Seeing as it’s the Queens Birthday long weekend, why not spend some time whipping up some dishes like this to freeze to make your life easier when work and life gets crazy again! Check out The Weekly Cook Up for more inspiration. Other than cooking – what are your plans this long weekend? I’m working at my brother and dad’s shop, and relaxing with my finacee. No doubt there’ll be some cooking going on too 🙂

Comments

comments

Leave a Reply