North Africanbeefslow cookweekend

Slow Beef Tagine with Prunes and Almonds

Name: Slow Beef Tagine with Prunes and Almonds
Total time: 180 min
Yield: 6 servings
Cuisine: North African
Ingredients: 1 kg Beef braising steak; 3 tbsp Olive oil; 2 pc Onions; 3 cloves Garlic; 2 tbsp Ras el hanout; 1 can Tinned chopped tomatoes; 500 ml Beef stock; 200 g Pitted prunes; 1 tbsp Honey; 40 g Flaked almonds

Chunks of beef braised low and slow with ras el hanout until they fall apart, sweetened with prunes and honey and scattered with toasted almonds.

180 minutesServes 6Medium

Ingredients

Beef braising steak1 kg
Olive oil3 tbsp
Onions2 pc
Garlic3 cloves
Ras el hanout2 tbsp
Tinned chopped tomatoes1 can
Beef stock500 ml
Pitted prunes200 g
Honey1 tbsp
Flaked almonds40 g

Method

01
Cut the beef into 4cm chunks and season, then heat 2 tbsp oil in a large casserole over high heat and brown the beef in batches for about 8 minutes in total, setting it aside as you go.
02
Turn the heat to medium, add the remaining oil and the chopped onions and cook for 10 minutes until soft, then stir in the garlic and ras el hanout for 1 minute.
03
Return the beef with the tomatoes and stock, bring to a simmer, cover and cook over very low heat for 2 hours, stirring now and then.
04
Stir in the prunes and honey and cook uncovered for 20 minutes, until the beef is very tender and the sauce is thick and glossy.
05
Toast the almonds in a dry frying pan for 3 minutes until golden, scatter over the tagine and serve with couscous.

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