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Gino D'Acampo

Beef tagine


Serves 8

Ingredients

  • 1.5kg chuck steak
  • 150g kalamata pitted olives
  • ½ tsp saffron strands
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 4 tbsp extra virgin olive oil
  • 300g shallots
  • 1 tbsp plain flour
  • 2 tbsp tomato puree
  • 500ml chicken stock
  • 3 tbsp flat leaf parsley, chopped
  • 80g dried apricots
  • 2 tbsp runny honey
  • 1 cinnamon stick
  • salt and pepper to taste

Method

  1. Cut the beef into 4cm cubes and place into a large bowl with the ginger, saffron and coriander. Drizzle over 1 tbsp of oil, mix well, cover with cling film and refrigerate for 6 hours or overnight.
  2. In a medium saucepan with boiling water, cook the shallots for 2 minutes, drain, refresh in cold water and peel.
  3. Once the beef has been marinated, heat the remaining oil in a heavy based flameproof casserole dish and start to brown the meat for approx 5 minutes.
  4. Stir in the flour with the tomato puree and continue to cook for a further 2 minutes stirring continuously.
  5. Add the onions, olives, stock, parsley and cinnamon. Season with salt and pepper, mix and bring to the boil.
  6. Cover with a lid and cook in a preheated oven at 180ºC/350ºF/Gas mark 4 for 90 minutes, stirring occasionally.
  7. Discard the cinnamon stick and add the honey with the apricots. Stir and place back into the oven for another 20 minutes.
  8. Serve hot with lemon flavoured couscous.
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What do you think?

 
  • Paul236
    February 2010

    After being a chef for some 25 years i finally find a beautiful tagine recipe outside of Marocco and its from an old friend. Well done Gino you still have it.

  • Paul236
    February 2010

    After being a chef for some 25 years i finally fined a beautiful tagine recipe outside of Marocco and its from an old friend. Well done Gino you still have it.

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