[ENG] Sweet & Savory: Moroccan Beef Tagine with Caramelized Dried Fruits | Flavors of Morocco

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ABOUT FLAVORS OF MOROCCO:
Flavors of Morocco is the leading online cooking school dedicated to authentic Moroccan cuisine. Our expert Moroccan chefs, known as dadas, will teach you all the secrets of making Moroccan food no matter where you are.
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ABOUT THIS RECIPE:
Beef tagine with caramelized dried fruits is a delicious and unique Moroccan dish that combines sweet and savory flavors, making it an ideal choice for special occasions and celebrations.
In Morocco, there are various dishes that blend sweet and savory elements, such as chicken or beef that are cooked in a flavorful blend of spices and then garnished with caramelized fruits or vegetables.

In this dish, the beef is slowly cooked in a Moroccan spice broth until it is fork-tender, then it is topped with caramelized apricots filled with pistachio paste, prunes coated in sesame seeds, and pineapple.

The word "tagine" refers to the traditional Moroccan clay pot with a cone-shaped lid used for slow cooking. However, nowadays, Moroccans use regular pots or pressure cookers to prepare every-day tagine recipes, which is the case in this course.

The dada, in this course, will share with you all her secrets to making this delicious Moroccan dish at home successfully with the utmost ease and with guaranteed results.

Ingredients
For the beef marinade
1 teaspoon Moroccan mrouzia spice blend or Ras al hanout
2 teaspoons grated garlic
2 heaping teaspoons ground ginger
2 teaspoons ground turmeric
1 heaping teaspoon black pepper
2 teaspoons salt
3 tablespoons vegetable oil
3 tablespoons olive oil
1.5 kg (3 lbs) beef chunks

For the tagine
2 large yellow onions, grated
1 cinnamon stick
1.5L (6 cups) water

For the caramelized prunes
250g (9 oz) prunes
250ml (1 cup) water
1 cinnamon stick
3 tablespoons sugar
1 tablespoon vegetable oil

For cooking the apricots
250g (9 oz) apricots
250ml (1 cup) water
1 tablespoon butter

For the pistachio filling
125g (4.5 oz) ground pistachios
2 tablespoons honey

For the caramelized the apricots
1 tablespoon butter
1 tablespoon honey

For serving (optional)
125g (4.5 oz) sesame seeds
200g (8 oz) canned pineapple

Steps
Step 1 : Marinating the beef
1- In a large bowl, add the mrouzia spice mix or ras al hanout, grated garlic, ginger, turmeric, black pepper, and salt.
2- Add with vegetable oil and olive oil, then mix to combine.
3- Add the beef pieces and rub them in the marinade. Set aside to rest for at least 2 hours or up to overnight.

Step 2: Preparing the tagine
1- Place the grated onions and cinnamon stick in a pressure cooker.
2- Add the marinated beef and any remaining marinade to the pot.
3- Cover the beef with water, then close the pressure cooker.
4- Place the pot over medium heat, then cook for about an hour or until the meat is tender and the sauce has thickened.

Step 3: Caramelizing the prunes
1- Add the prunes to a pot.
2- Cover with water, then add the cinnamon stick, sugar, and oil.
3- Place the pot on the stove over medium low heat, and allow it to cook for 20 minutes or until the prunes are tender and the water has turned into a thick syrup.

Step 4: Cooking the apricots
1- Add the apricots to a pot.
2- Add the water and butter.
3- Place the pot on the stove over medium low heat, and allow it to cook for 10 minutes or until the apricots are tender.
Note: Do not overcook the apricots at this stage, as we will still cook them later on.
4- Once cooked, transfer the apricots to a strainer and drain them. Set aside to cool down.

Step 5: Preparing the pistachio paste
1- Place the ground pistachios and honey in a bowl, then mix to form a paste.

Step 6: Filling the apricots
1- Cut the apricots in half to form two circles, then place them on a plate.
2- Shape the pistachio paste into small-sized balls, and place them over half of the apricot halves.
3- Cover the pistachio filling with the remaining apricot halves.

Step 7: Caramelizing the apricots
1- Melt the butter and honey in a pan over medium heat.
2- Add the filled apricots and cook for 4 minutes, turning them halfways through until caramelized.

Step 8: Serving the tagine
1- Pit the prunes then coat them with sesame seeds. Set aside.
2- Place the pineapple slices vertically, in the middle of your serving plate.
3- Surround the pineapple with the beef pieces and sauce.
4- Place the prunes on top of the pineapple.
5- Arrange the filled apricots on top of the beef and all around the plate, then serve warm!

00:00 INTRO
00:22 STEP 1 : Preparing the beef
03:30 STEP 2 : Caramelizing the dried fruits
05:10 STEP 3 : Preparing the stuffed apricots
08:14 STEP 4 : Serving the tagine