Why You’ll Love this Beef Tagine Recipe
If you’re looking for a dish that’s bursting with flavor and warmth, you’ll love this Beef Tagine recipe. The combination of spices creates an aromatic experience that transports you straight to North Africa.
The tender beef melts in your mouth, while the sweet notes from dates and raisins add a delightful contrast. Plus, it’s a one-pot meal, making clean-up a breeze!
I adore how versatile it is—serve it with fluffy couscous or warm flatbread to soak up the rich sauce. Trust me, this dish has a way of bringing everyone together around the table, sharing stories and smiles.
Ingredients of Beef Tagine
When it comes to making Beef Tagine, the ingredients are key to creating that rich, aromatic flavor that makes this dish so special. You’ll need some hearty beef, a blend of spices that brings a touch of North African flair, and a few sweet additions that will surprise your taste buds. Trust me, it’s not just a meal; it’s an experience.
So let’s explore what you need to whip up this delicious dish.
Ingredients for Beef Tagine:
- 3 lbs sirloin, cut into 1-inch cubes
- 2 teaspoons kosher salt (plus more as needed)
- 1 tablespoon ras el hanout spice mix
- 4 cups reduced sodium beef stock
- 1 cup kohlrabi, peeled and cut into 1/2-inch pieces
- 1 cup carrot, peeled and cut into 1/2-inch pieces
- 2 tablespoons olive oil (plus more as needed)
- 3 tablespoons garlic, freshly grated
- 1 tablespoon tomato paste
- 1 tablespoon ginger, freshly grated
- 1/4 teaspoon saffron, crumbled threads
- 4 ounces fresh cilantro, chopped
- 4 ounces dates, finely chopped (or date paste, if available)
- 24 Medjool dates, whole
- 1/2 cup golden raisins
Now, when you’re gathering these ingredients, it’s essential to remember a few things. Freshness is key, especially with garlic and ginger, as they can elevate the dish to a whole new level.
If you can find Medjool dates, go for those; they’re soft, sweet, and just the right touch for this recipe.
And while we’re at it, don’t stress too much about the kohlrabi—if you can’t find it, just substitute with another root vegetable like turnips or even potatoes.
Cooking is all about flexibility, right? So, get your ingredients ready, and let’s make some magic happen in the kitchen!
How to Make Beef Tagine
Making Beef Tagine is like starting a delightful culinary adventure. So, let’s roll up our sleeves and jump in. First, take 3 lbs of sirloin and cut it into 1-inch cubes. It’s okay if they’re not all perfect squares—this is home cooking, not a Michelin-star restaurant. Toss those beef cubes into a large bowl with 2 teaspoons of kosher salt and 1 tablespoon of ras el hanout spice mix.
Now, here’s where the magic begins: let the beef marinate at room temperature for at least an hour, or if you’re feeling particularly patient, pop it in the fridge for up to 24 hours. Trust me, letting it sit is worth it.
Once your beef is nice and seasoned, grab a cast iron pan and heat up 2 tablespoons of olive oil over medium heat. Add in 3 tablespoons of freshly grated garlic and 1 tablespoon of grated ginger, stirring them around until they smell heavenly—this should only take about a minute.
Then, stir in 1 tablespoon of tomato paste and keep stirring for another 3 minutes until it deepens in color. Now, working in batches, add your beef and cook it just until it’s browned on all sides—don’t overcrowd the pan. It’s like a dance, and we want each piece of beef to have its moment. Once browned, set the beef aside and continue with the rest.
Now it’s time to bring it all together. In a ceramic casserole pan, combine 4 cups of reduced sodium beef stock, 1 cup of kohlrabi, 1 cup of carrots, and the browned beef. If you’ve got date paste, throw in 4 ounces of that, or finely chopped dates if you prefer.
Cover the pan with foil and let it cook in the oven for an hour. Is your kitchen starting to smell amazing? Just wait. If you’re not using a tagine, add 24 whole Medjool dates now and let it cook for another 30 minutes, or until the beef is tender.
If you’re using a tagine, transfer some of the mixture to the tagine after an hour, add the whole dates, and cook with the lid on for another 30 minutes. Finally, stir in 1/2 cup of soaked golden raisins, garnish with 4 ounces of chopped fresh cilantro, and serve it all up with flatbread or couscous. You’ll see—every bite is like a warm hug on a plate.
Beef Tagine Substitutions & Variations
Exploring substitutions and variations for Beef Tagine can add a personal twist to this classic dish. For a lighter option, I sometimes swap sirloin for chicken or lamb.
If I’m out of kohlrabi, I use potatoes or parsnips instead. Fresh herbs like parsley can replace cilantro if I prefer a different flavor.
I’ve also tried adding nuts, like almonds or pistachios, for extra texture. For sweetness, honey or figs work well with the dates.
Don’t hesitate to adjust spices; cinnamon or nutmeg can offer an intriguing twist. Personalizing your tagine makes it even more enjoyable!
What to Serve with Beef Tagine
Serving Beef Tagine can elevate your dining experience with the right accompaniments.
I love pairing it with fluffy couscous, which soaks up the flavorful sauce beautifully. Fresh flatbread is another favorite; it’s perfect for scooping up the tender meat and veggies.
For a revitalizing touch, I often serve a simple cucumber and tomato salad drizzled with olive oil and lemon juice. Don’t forget a dollop of creamy yogurt on the side to balance the spices.
Finally, a glass of fruity Moroccan tea rounds off the meal perfectly, adding a touch of warmth and sweetness. Enjoy!
Additional Tips & Notes
While preparing Beef Tagine, it’s helpful to remember a few tips that can enhance your dish. First, marinating the beef overnight really deepens the flavors, so don’t rush that step.
If you can, use a tagine; it adds a unique touch. When cooking, keep an eye on the liquid—if it’s too thick, add a bit more beef stock.
For extra sweetness, consider adding more dates or a splash of honey. Finally, don’t skip the garnish; fresh cilantro elevates the presentation and flavor.
Enjoy your tagine with warm flatbread or fluffy couscous for a complete meal!