Jamie Oliver

Beef tagine

Slow-cooked with squash, sticky prunes & chickpeas

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close

Beef tagine

Serves Serves 4 to 6
Cooks In3H 40M plus marinating time
DifficultySuper easy
Nutrition per serving
  • Calories
    398
    20%
  • Fat
    16.5g
    24%
  • Saturates
    3.7g
    19%
  • Protein
    29.9g
    66%
  • Carbs
    28.8g
    11%
  • Sugars
    15.4g
    17%

Of an adult's reference intake

Jamie Does...
recipe adapted from

Jamie Does...

By Jamie Oliver
Tap For Method

Ingredients

Tap For Method
Jamie Does...
recipe adapted from

Jamie Does...

By Jamie Oliver

Share this Recipe

Tap For Ingredients

Method

  1. Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with plastic wrap and put into the fridge for a couple of hours – ideally overnight. That way the spices really penetrate and flavor the meat.
  2. When you’re ready to cook, heat a generous lug of olive oil in a tagine or casserole– type pan and fry the meat over a medium heat for 5 minutes. Add your chopped onion and cilantro stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in half of the stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1½hours.
  3. At this point add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1½hours. Keep an eye on it and add a splash of water if it looks too dry.
  4. Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or two of salt. Scatter the cilantro leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in.

Tips

Ras el hanout (Arabic for "top of the shop") is a blend of the best spices a vendor has in his shop. The mixture varies depending on who is selling it, but can be a combination of anywhere from 10 to 100 spices. It usually includes nutmeg, cinnamon, mace, aniseed, turmeric, cayenne, peppercorns, dried galangal, ginger, cloves, cardamom, chilli, allspice and orris root.

Tip

View Comments
Nutrition per serving
  • Calories
    398
    20%
  • Fat
    16.5g
    24%
  • Saturates
    3.7g
    19%
  • Protein
    29.9g
    66%
  • Carbs
    28.8g
    11%
  • Sugars
    15.4g
    17%

Of an adult's reference intake