Beef Tagine with Clementines
This Moroccan-inspired dish features tender chunks of beef slow-cooked in a tagine, a traditional earthenware pot, which helps to retain moisture and intensify flavors. The beef is seasoned with a blend of aromatic spices such as cumin, coriander, cinnamon, and turmeric, creating a rich and fragrant base. Clementines are added to the mix, infusing the dish with a sweet, citrusy note that balances the savory, spiced beef. The clementines also add a subtle tanginess and freshness. The result is a flavorful, hearty stew with a perfect harmony of sweet and savory flavors, ideal for a comforting and exotic main course.
Ingredients
- 21.16 oz beef cheek
- 16 dates
- 3 clementines
- 1 onion
- 2 garlic cloves
- 2 sprigs coriander
- 8.82 oz fine couscous
- 6 tbsp olive oil
- 1 beef bouillon cube
- 1 tbsp cumin
- 1 tsp turmeric
- Salt
- Pepper
Instructions
- Preheat the oven to 350°F (t.6).
- Cut the beef into pieces. Peel and chop the onion and garlic. Sauté everything with the oil, then season with salt and pepper. Add the cumin and turmeric.
- When the meat is browned, add water to cover and incorporate the bouillon cube. Bring to a boil.
- Peel the clementines and separate the segments. Add them to the broth along with the dates. When it returns to a boil, remove from heat.
- Transfer everything to a tagine dish. Cover and bake for 1 hour.
- Place the couscous in a dish and cover with boiling water, add salt, and cover. Wait 5 minutes, then fluff the couscous with a fork. Sprinkle with chopped coriander.
Video
Notes
RecettesCooking.com is the ultimate site for food enthusiasts worldwide.
With thousands of free recipes, it offers an incredible variety of dishes for all tastes.
Explore exotic, traditional, and innovative recipes, and elevate your meals to new heights!