Beef Tagine with Prunes, apricots and Almonds

Here’s a delicious Beef Tagine with Prunes, apricots and Almonds recipe. It is the original Moroccan recipe with all the secrets, the sweet and salty mixture, where dried fruits and nuts are commonly paired with meat to create a savory-sweet combination.

Moroccan Beef Tagine with Prunes, Apricots and Almonds

Ingredients: for 4 people

• 2 lbs (910g) beef stew meat (such as chuck or brisket), cut into chunks
• 1 medium onion, finely chopped
• 2 garlic cloves, minced

Fats : 1/2  tablespoon olive oil + 2 tablespoon Vegetable oil +  1 teaspoon of Smen (Moroccan Preserved Butter; salted and fermented; a Moroccan kitchen must have)

Wetting: 2 cups water

Spices :

• 1 teaspoon ground cinnamon
• A cinnamon roll ;
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• Mace blade spice (bssibissa) smashed with a rolling pin (use one little leaf portion; it’s a powerful spice) if ground then 1/10 of teaspoon of it.
• 1/4 teaspoon saffron threads (optional, for extra richness very recommended)
• Salt to taste

Garnish :

• 1 cup dried prunes (better not pitted)
• 1/2 cup almonds *(blanched and fried; ) , whole or sliced
• 1 cup dried apricots

·         3 tablespoon of brown sugar.

·         1 teaspoon of ground cinnamon

Instructions:

1. Brown the beef:
• Over medium heat: heat the two oils in a heavy-bottomed pot or Dutch oven.
• Add the beef chunks; stir in the minced garlic and saute, sprinkle turmeric and salt; add Smen; turn occasionally the beef chunks until browned on all sides, about 10-15 minutes until fragrant.
2. Onions
• Add the chopped onions and saute until softened, about 5-6 minutes.
3. Add the spices:
• Sprinkle ginger, black pepper, and saffron threads (if using) and mace blade portions over the beef. Stir to coat the meat evenly with the spices.
• Pour in water, ensuring the meat is just covered. Bring to a boil, then reduce the heat to low.
4. Simmer:
• Cover the pot and let the beef simmer gently for 1.5 to 2 hours, until the meat becomes tender and flavorful. Move slightly and occasionally to unstick and add more water if needed to prevent the stew from drying out.
• Once the beef is tender, continue to cook, uncovered, for an additional 15 minutes. Don’t stir a lot tender meat, the meat will crumble otherwise.
• If the meat is already tender and there is still wetting; remove the meat before it too tender; put it apart in a plate. And stir well the stew or sauce until it thickens and becomes glossy.
• Don’t forget to remove cinnamon roll and mace blade before serving.
5. Prepare the prunes :
• Over heat: put the prunes in boiling water. Stir well, when the prunes soften, add a teaspoon of oil(for brilliance), a teaspoon of ground cinnamon and 2 tablespoon of brown sugar. Stir occasionally; the sauce will thicken and the prunes will become glossy and flavorful.
6. Prepare the apricots:
• Over heat: put the apricots in boiling water. Stir a little, they soften quickly when the prunes soften, add a teaspoon of oil (for brilliance), 1 tablespoon of brown sugar. Stir a little; the sauce will thicken and the apricots will become glossy and flavorful. Remove from heat and set aside.
7. prepare the almonds:
• Very high heat, bring the saucepan of water to a boil. Add the almonds and boil for 1 minute, no longer because they will soften. Drain and rinse with cold water to cool and stop them from cooking. Spread onto a towel and rub them until the peels come off. Over heat; in a frying pan: put in the oil that is still cold the almonds; stir well until its starts to be golden (not very) and fragrant; take them off from oil to stop them from cooking. Set aside.
8. Serve:
• Once the beef is ready, remove from heat and garnish with prunes, apricots and the fried blanched almonds.
• Serve the tagine with crusty bread to soak up the flavorful sauce.
9. Optional :

o   Peel the pears and blanch them in boiling water (the amount of water: make sure the pears are just covered) for 1 minute with vanilla pod. Add 2 tablespoons of sugar, a teaspoon of ground cinnamon and a tablespoon of vegetable oil. Stir slightly until it becomes glossy and the wetting like a syrup. They will be very palatable being coated and impregnated with the sugar syrup.

o   Edible golden leaf.

Enjoy!

The combination of tender beef, sweet prunes, and crunchy almonds creates a rich, aromatic dish with layers of flavor. Perfect for a cozy dinner!