Tagine-
2.5 -3 lb. beef chuck or shoulder (pot roast cut)
6 cloves garlic, peeled and chopped
4 cups good quality stock
3 T honey
½ t saffron threads, soaked
3 T. (heaping) chermoula paste
2 t. paprika
2 t. salt (plus more per taste)
1 t. pepper (plus more per taste)
Toasted pita — for serving on side
Butter Beans-
2 cans butter beans (cannellini beans), drained and rinsed
2 t. olive oil
2 cloves garlic, crushed
1/2 cup water
Sea salt and black pepper, to taste
Make the chermoula- First, toast the ground coriander and cumin. Heat in a small saucepan for 30 seconds to 1 minute over medium heat. Set aside. Chop the garlic cloves and measure out the fresh cilantro and parsley. Add herbs, spices, garlic, lemon juice, lemon zest, olive oil, and salt and pepper to a food processor or blender. Blend until well blended, but not pureed.
Begin the tagine- preheat oven to 375 degrees. Season the beef with 1t. salt and 1/2 t. pepper on each side. Using a tagine, (or dutch oven in my case) sear the meat for 3-4 minutes on each side.
Turn the heat off and then add in the remaining ingredients- beef stock, 6 chopped garlic cloves, 3 T. honey, 3 (heaping) tablespoons of the chermoula paste, 2 t. paprika, and 1/2 t. saffron threads.
Place tagine or dutch oven into a preheated oven at 375 and bake for 2.5 to 3 hours.
Remove from oven, allow to cool slightly – and using a gravy separator, separate the excess oil from the gravy.
Prepare butter beans- drain the cans of beans, rinse, and add to a pot with 1/2 cup of water and the 2 smashed garlic cloves. Simmer until most of water has evaporated, over medium heat, for about 5-6 minutes.
Once the beans have absorbed most of the water and softened, add the olive oil, salt and pepper, and either smash with a fork for a more rustic feel, or puree using a hand blender or food processor.
Serve over the butter beans (recipe below) with toasted pita for the most succulent, sensational meal of your week.
Originally Submitted
9/5/2013
0 Out of 5 from
0 reviews
You can add this Moroccan Beef Tagine w. Chermoula and Honey recipe to your own private DesktopCookbook.
