De Bon Goût—In Good Taste

  • 6th February 2013

Today’s posts are calling for accompaniment from a rich-meaty North African tagine recipe.  We’ve tried this numerous times and because it can be cooked well in advance while you are prepping the house for your evening event, it is perfect.  Guests will be greeted by the most amazing aromas.  Enjoy!

 

Recipe taken from, “Around the World Cookbook,”  by Hermes House Press

 

Tagine

Photo Courtesy of: Around the World Cookbook

 

Beef Tagine with Sweet Potatoes

 

This warming dish is eaten during the winter in Morocco, where, especially in the mountains, the weather can be surprisingly cold.  Tagines, by definition, are cooked on the stove (or, more often in Morocco, over coals).  However, this works well cooked in the oven.

 

Ingredients:  (serves 4)

1 ½ to 2 pounds stewing beef

2 tablespoons sunflower oil

Good pinch of ground turmeric

1 large onion chopped

1 fresh red or green chili, seeded and chopped

1 ½ teaspoons paprika

Generous pinch of cayenne pepper

½ teaspoons ground cumin

1 pound sweet potato

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh cilantro

1 tablespoon butter

salt and freshly ground black pepper

 

Trim the meat and cut into ¾ inch cubes.  Heat the oil in a flameproof casserole and fry the meat, together with the turmeric and seasoning, over medium heat for 3-4 minutes, until evenly brown, stirring frequently. Cover the pan tightly and cook for 15 minutes over fairly low heat, without lifting the lid.  Preheat the oven to 350 degrees.

 

Add the onion, chili paprika, cayenne pepper and cumin to the pan together with just enough water to cover the meat.  Cover tightly and cook for 1-1 ½ hours until the meat is very tender, checking occasionally and adding a little extra water to keep the stew fairly moist.

 

Meanwhile peel the sweet potatoes and slice them straight into a bowl of salted water (sweet potatoes discolor very quickly).  Transfer to a pan, bring to a boil and then simmer for 2-3 minutes, until just tender.  Drain.

 

Stir the herbs into the meat, adding a little extra water if the stew appears dry.  Arrange the potato slices over the meat and dot with the butter.  Cover and cook for another 10 minutes or until the potatoes feel very tender.  Increase the oven temperature to 400 degrees or heat the broiler.

 

Remove the lid of the casserole and cook in the oven or under the broiler for another 5-10 minutes, until the potatoes are golden.

Tagine Around the World Cookbook

Photo Courtesy of: Around the World Cookbook

 

The Around the World Cookbook, amazon.com, $31.91 new

 

Around the World Cookbook

 


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