Beef and Prune Tajine

IMG_1509 IMG_1510Mmmmm…this one has been a long time coming.  Beef and Prune Tajine is the first tajine that we attempted, and we think we finally have a good enough recipe to post.  This is a dish that we have eaten most commonly at weddings in Morocco, and it may become a new special occasion dish for us.  If you’re thinking, “Ewww prunes gross,” stop that right now!  This is a sweet and savory beef dish, and the prunes are fantastic in it.  So without further ado, here’s the recipe:

Beef and Prune Tajine

Recipe Notes: Anne and I can eat most of this just the two of us so you may want to double it.  Also, I am going to assume you don’t own a Moroccan tajine.  If you want directions for cooking this dish the old fashioned way send us a message.  Don’t worry, most Moroccans just use pressure cookers these days. Alternatively, you may want to experiment by making this with a slow cooker.

Ingredients:

  • 1 lb chuck roast (or other stewing cut of beef) cut into 4-5 large chunks
  • 1 tsp pepper
  • 1 tsp ginger
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 3 tsp cinnamon (divided)
  • pinch of saffron (optional)
  • 1 tbsp olive oil
  • 2 onions sliced
  • 3 cloves garlic minced
  • 1/3 cup oil (We use about half olive oil and half vegetable oil)
  • 3/4 – 1 cup water
  • 2 cups prunes
  • 1/2 – 1 cup sugar
  • 1 cup almonds
  • 1/4 cup butter
For the Beef
  1. Mix pepper, ginger, salt, turmeric, 1 tsp. cinnamon and saffron, and coat the meat with spices.
  2. Add 1 tbsp oil to pressure cooker or stock pot over medium-high heat
  3. Brown beef on all sides then add onions and garlic and any excess spices
  4. Pour 1/3 cup of oil gently down sides or gradually with a tablespoon to avoid washing the spices off of the beef.  Add the water as needed the same fashion.  The liquids should not cover the beef, but come up 1/2 – 3/4 of the way.
  5. Seal pressure cooker or cover pot.  Cook until beef very easily pulls apart with a fork.  45 minutes – 1 hour in a pressure cooker.  Longer in a stock pot. You could also try cooking the meat in a slow cooker the same way you would cook beef for a stew.
For the Prunes
  1. Wash prunes and place in a saucepan or stock pot.
  2. Cover prunes with water and bring to a boil.
  3. Reduce heat and simmer for about 1/2 hour until prunes are plump and pull apart easily.
  4. Add remaining 2 tsp. cinnamon and sugar to saucepan.  We use around 3/4 cup sugar, and we have seen Moroccans use even more, but if you’re concerned about your sugar intake, 1/2 cup should be fine.  The goal here is to make a syrup.
  5. Continue to simmer prunes until a syrup is formed.
  6. Remove from heat, and let rest until the beef is finished cooking.
For the Almonds
  1. Meanwhile, blanch the almonds in boiling water for 1-2 minutes.
  2. Strain almonds, and peel the skins.  They should pop out easily.
  3. Add butter to a skillet over medium heat.
  4. Fry almonds in butter until lightly browned.
  5. Remove from heat and set aside until beef is finished cooking.
Put it All Together
  1. Spoon prunes into pot with the beef.  Make sure to bring some of they syrup along with the prunes.
  2. Add almonds to the pot and heat until prunes are warm.
  3. Place everything including the liquids on a serving dish.
  4. Moroccans eat from the serving dish, and use pieces of dense bread to scoop up their food.  If you’re not feeling so adventurous you can get your own deep plate or shallow bowl and enjoy with fork and knife.  But be sure to at least serve with bread to soak up all those delicious liquids! bsaHa (Enjoy…actually to your health).

Questions? Comments? Photos of how it came out?  Add it to the comments!

Darija Word of the Post:

طاجين بلحم و برقوق            Tajine b lHm u barqoq      Tajine with meat and prunes