North Africanmeatvia groq
Beef Tagine with Egyptian Spices
A rich and aromatic stew originating from North Africa, made with tender beef and exotic spices.
⏱170 min🍽4 servings📊medium
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Ingredients
- ●1.5 pounds Beef (chuck or brisket), cut into 2-inch piecesYou can also use beef short ribs or lamb if preferred
- ●2 tablespoons Vegetable oil
- ●1 medium Onion, chopped
- ●3 cloves Garlic, minced
- ●2 teaspoons Dense Egyptian spices blend (such as berbere or ras el hanout)You can also use a mix of ground cumin, coriander, cinnamon, and cayenne pepper
- ●2 tablespoons Briny preserved lemon, chopped (optional)You can omit this if you don't have preserved lemon or prefer not to use it
- ●1/4 cup Rest (chopped fresh parsley or cilantro)
- ● Salt and black pepper, to taste
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Instructions
- 1
Heat the oil in a large Dutch oven over medium-high heat.
- 2
Brown the beef in batches, about 5 minutes per batch, then set aside.
- 3
Add more oil if necessary and sauté the onion and garlic until softened.
- 4
Add the spices and cook for 1 minute, until fragrant.
- 5
Add the browned beef back into the pot, along with enough water to cover.
- 6
Bring to a boil, then cover and transfer to the oven.
- 7
Bake at 300°F (150°C) for 2 1/2 hours, or until the beef is tender.
- 8
Stir in the preserved lemon (if using) and adjust the seasoning.
- 9
Serve hot, garnished with parsley or cilantro.