Beef Tagine | Beef Recipes | Jamie Oliver Recipes (2024)

FAQs

What gives tagine its Flavour? ›

Tagine spices

To channel the tagine's native African fayre, add pulses to your dish like lentils and chickpeas, plus potato and aubergine to the meat, poultry or fish and layer up the flavour with aromatic spices like cinnamon, nutmeg, peppercorn or ground ginger.

While stews are definitely the most popular and well-known dish to make in a tagine, it can be used for much more. Rice, couscous, and beans all do fabulously. With the lid off, a tagine could be used as a roasting dish and then be carried straight to the table.

A tagine is very similar to an Indian curry, except ras el hanout takes a slightly different approach then garam masala. Tagines balance sweet and spicy, often incorporating raisins, apricots, currants, dates, honey, and cinnamon.

Meat: beef, lamb and chicken are very popular in making tagines, and the cooking time of a medium tagine for about one kilo of meat will take more or less 2 hours and a half, sometimes more, depending on the size of meat cuts. Some areas, especially the south, goat and camel meat may be turned into tagines.

Traditionally, tagine is served as a dish to share communally, using Moroccan bread to scoop and up the meat, vegetables, and sauce. Tagine is also delicious served over couscous.

Tagines are primarily used to slow-cook savory stews and vegetable dishes. Because the lid of the tagine traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables to buttery tenderness.

When you cook in a Tagine you get the unique earthy flavor you can't get when you cook in a regular pot or pan. You can put a modern twist on any traditional dish or experiment with your own blend of ingredients.

The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce.

When using a tagine, patience is required; let the tagine reach a simmer slowly. Poultry takes about 2 hours to cook, while beef or lamb may take up to 4 hours.

With meat more succulent than its rival and with a greater depth of flavour, the tagine walked straight into our hearts and stomachs, along with awesome flat breads and a tomato and avo salad. Trust us, it was tasty. Keen to make it? Give this Moroccan lamb tagine recipe a try and let us know how you get on.

Can you use a slow cooker instead of a tagine? ›

While with normal pot, you would lose the water/juice from the cooking process which sometime require you to add more stock/water. Judging by that, the next best thing that could does the same effect as a Tagine would be a slow cooker. Braising meat using en papillote methods are also worth the try.

This recipe is for a traditional meat tagine, which requires marinating the meat in a variety of spices overnight. If you don't own a tagine, substitute the widest, shallowest Dutch oven or heavy skillet you have (something good for low, slow cooking).

A tajine or tagine (Arabic: طاجين) is a North African dish, named after the earthenware pot in which it is cooked. It is also called maraq or marqa.

The best side dishes to serve with tagine are couscous, flatbreads, roasted vegetables, rice pilaf, chickpea salad, grilled halloumi, butternut squash, yellow rice, fattoush, lemon and herb quinoa, tzatziki, and harissa.

Tomato [Tomato, Tomato Juice, Citric Acid], Red Wine [Red Wine, Sulphur Dioxide], Water, Apricots (8%) [Apricots, Rice Flour, Sulphur Dioxide], Onion, Apricot Pulp (6%), Honey, Sunflower Oil, Dates (4%) [Dates, Rice Flour], Lemon Juice, Tomato Paste,Ground Coriander (2%), Dried Spices (2%) Lemon Zest, Garlic Puree, ...

Cooks preparing a tagine usually strive for a balance of sweet and savory. That is why you see spices like ginger, cinnamon or clove used to bring out the sweetness of the meat, alongside braised fruit (apricots, prunes or raisins) and savory seasonings (parsley, pepper or saffron).

At home it's cooked slowly in the oven or on the stovetop. There are many types of tagines, but they all work the same way. The conical lid allows steam to circulate during cooking, which then creates condensation that drips back onto the meat, fish or vegies, keeping food moist.