Beef tagine with dried fruits

Name: Beef tagine with dried fruits
Cook time: 1 h 30 min
Yield: 8
Cuisine: African
Ingredients: 1.5kg oyster blade beef; 1 tbsp ground ras el hanout*; 5 cloves garlic, finely chopped; 2 large onions, finely chopped; 3 tbsp olive oil or ghee; good pinch saffron; 1 tbsp salt; ½ tsp hot pepper flakes (optional); 8 pieces sawn marrow bone; 1 x 4cm piece cinnamon stick; For the dried fruits; 8 dried figs; 16 dried apricots; ½ cup sugar; 1 tsp rosewater; 8 large prunes; *We bought ready-mixed whole-spice ras el hanout in Morocco (and declared it at Customs) and it is very fragrant and pungent. If you want to make your own, here is one suggestion based on an investigation of the mix I have. Invent your own spice mixture if you prefer.

Stephanie Alexander

October 19, 2011

Beef tagine with dried fruits.Rebecca Hallas

Time:1-2 hoursServes:8

I think this is best cooked completely one day and then slowly reheated the next day. The reheating can be done on top of the stove in a traditional tagine if you have one, or in the original casserole dish and then be served from a tagine. Steam reconstituted couscous over water in a separate pot to make it fluffy.

Ingredients

For the tagine

1.5kg oyster blade beef
1 tbsp ground ras el hanout*
5 cloves garlic, finely chopped
2 large onions, finely chopped
3 tbsp olive oil or ghee
good pinch saffron
1 tbsp salt
½ tsp hot pepper flakes (optional)
8 pieces sawn marrow bone
1 x 4cm piece cinnamon stick
For the dried fruits
8 dried figs
16 dried apricots
½ cup sugar
1 tsp rosewater
8 large prunes
*We bought ready-mixed whole-spice ras el hanout in Morocco (and declared it at Customs) and it is very fragrant and pungent. If you want to make your own, here is one suggestion based on an investigation of the mix I have. Invent your own spice mixture if you prefer.

Ras el hanout

Grind the following to a coarse powder
1 tsp cumin seeds
1 tsp ground ginger
½ tsp coriander seeds
½ tsp ground nutmeg
½ tsp cayenne pepper
2 cloves
3 cardamom pods
1 piece mace
3 allspice berries
6 fennel seeds

Method

For the tagine
Chop beef into large chunks. Mix meat and ras el hanout spices with onion and garlic. Leave for an hour or so.
Preheat oven to 150C. Heat the oil or ghee in a very heavy-based casserole dish. Tip in the meat mixture and allow to turn in the hot oil or ghee for a few minutes until the spice mixture smells fragrant. Scatter over the saffron, salt and pepper flakes if using. Mix through and place the marrow bones on top of the meat. Add the cinnamon stick and just enough water to barely cover the meat. Press a piece of baking paper right down on the meat and bones and place in the oven for 2 1/2 hours.
Meanwhile, prepare the fruit Place figs and apricots in a pot and barely cover with water. Bring to boil, adjust heat and simmer for 10 minutes, covered.
Add the sugar, the rosewater and the prunes and simmer for an additional 5 minutes. Allow to cool. The fruits will continue to swell and will absorb most of the liquid.
Remove casserole from the oven. The meat will probably still be chewy. Tip in the fruit mixture and stir and lift to mix the marrow bones and fruit into the meat. Taste the liquid for salt and pepper. Adjust if necessary. Return to the oven for a further hour.
Serve with couscous.