The combination of spices in this Beef Tagine make you feel like you’re in Morocco. The hot, sweet and spicy flavors combined with the tender beef, vegetables , dried apricots and orange peel make each bite a perfect one. Make this Beef Tagine a day in advance so that the flavors have a chance to mellow. It is also important to have time to remove the fat that congeals overnight.. Serve with rice, quinoa or couscous. For your vegetarians. click on the link for Seitan Tagine.
FYI-The word tagine, itself, refers to a North African casserole dish recognized by its shallow circular base and conical top. It can be the color of brown earthenware or can be decorated with beautiful designs and colors. Typically, the stews cooked within it are made with very little liquid. The ingredients, usually a mixture of meat, vegetables and fruit with aromatic spices are slowly cooked together. As steam forms, the moisture is trapped in the cone and returns to the ingredients. Serving in a traditional tagine makes a fantastic presentation. However, not everyone has the space to store these high topped casseroles. I make mine in a Dutch Oven.
Prep time: 30 minutes