Venezuelan Beef Tagine
A hearty beef tagine with rich and smoky flavors inspired by Venezuelan cuisine.
Ingredients
- ●1 pound beef brisket or shank, cut into 2-inch pieces beef
- ●2 tablespoons olive oil rich
- ●1 onion, chopped smoky
- ●1 cup beef broth tagine
- ●1 tablespoon tomato paste tagine
- ●2 cloves garlic, minced tagine
- ●1 teaspoon ground cumin tagine
- ●1 teaspoon smoked paprika tagine
- ●1/2 teaspoon cayenne pepper tagine
- ●salt and pepper, to taste tagine
- ●2 potatoes, peeled and cubed tagine
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Brown the beef in batches, about 5 minutes per batch. Remove the browned beef from the pot and set aside.
- 3
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 4
Add the beef broth, tomato paste, garlic, cumin, smoked paprika, and cayenne pepper to the pot. Stir to combine.
- 5
Return the browned beef to the pot and bring the mixture to a boil.
- 6
Cover the pot and transfer it to the oven. Braise the tagine for 2 1/2 hours, or until the beef is tender.
- 7
Add the potatoes to the pot and continue to braise for another 30 minutes, or until the potatoes are tender.
- 8
Season the tagine with salt and pepper to taste.
- 9
Serve the tagine hot, garnished with chopped fresh cilantro, if desired.