Moroccan Beef Tagine

It’s always nice to have a piece of juicy sirloin or rib eye steak, but how do you cook cheaper cuts of beef like chuck or brisket? The best way to tenderize these meats through a long, low heat cooking process, so the tough fibers in the meat can have time to break down and release its amazing flavors. There are many methods you can use to tenderize the meat, smoke and stew are the most traditional ways, you can also use dry aging. However, we are going to introduce one of the oldest methods, tagine.

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You need:

  • 2 tsp sweet smoked paprika
  • 1 tsp ground cinnamon
  • 3/4 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp crushed red pepper
  • 1/4 tsp ground black pepper
  • 1 tbsp olive oil
  • 2 garlic cloves, chopped
  • 1 sweet onion, chopped
  • 1 can tomatoes
  • 4 dried apricots
  • 1 lb butternut squash
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup  chicken broth
  • 2 lb beef chuck roast

How to make this:

  1. Cube the beef into 1-inch chunks, marinate the beef in the spice mix (sweet smoked paprika, ground cinnamon, salt, ground ginger, crushed red pepper, ground black pepper, olive oil) overnight
  2. Heat up a pan and cook the meat until they are browned. Put the chopped onion, garlic cloves, tomatoes, chopped dried apricots and chicken broth in a tagine, cook it on medium heat till the sauce simmers. Then place the meat in the sauce, and turn the heat down to medium-low
  3. Let the tagine cook on medium-low for 2 hours, at around two hours, put the cubed butternut squash and chopped fresh cilantro, let it cook for another 30 min
  4. Serve it with some couscous or flatbread, sprinkle it with some almonds or sweet dry fruits also works

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