Beef Tagine | Beef Recipes | Jamie Oliver Recipes (2024)

FAQs

What is the best cut of meat for tagine? ›

The best lamb to use for lamb tagine is lamb shoulder. It's a tough cut of meat that is made for slow cooking that's marbled with fat so it's beautifully juicy. Sometimes it is generically sold as “lamb stew meat”.

While stews are definitely the most popular and well-known dish to make in a tagine, it can be used for much more. Rice, couscous, and beans all do fabulously. With the lid off, a tagine could be used as a roasting dish and then be carried straight to the table.

Algerian and Moroccan tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tajines.

To reheat: Thaw in fridge for 24 hours. Discard plastic wrap. Cover with foil. Reheat in a 180C/160C fan-forced oven for 1 hour.

The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce.

How Long Does It Take To Cook A Perfect Tagine? At the camp we cook all of our tagines on charcoal braziers; they normally take around 1.5 hrs. You can also cook them on the hob, just make sure you don't turn the heat up too high – a tagine should be cooked on a low to medium-low heat.

What to serve with tagine. Brown white or saffron rice are a staple side for tagine, but it's by no means the only option. Tagine can be enjoyed with bread, couscous, traditional Arabic tomato and cucumber salad, fresh green salad, olives, potato cakes, the options are limitless.

Some tagines have a small hole at the top of the lid that releases steam, meaning the sauce reduces as the steam escapes. But if your tagine doesn't have a hole, reduce the sauce by removing the lid in the last 15-30 minutes of cooking.

This traditional cookware is ideal for rich, slow-cooked stews of meat, poultry, or fish, and makes a perfect one-pot meal to share at a dinner party.

The production of red fruits in Morocco is developed in an approximate area of ​​13.500 hectares, of which 4.080ha are dedicated to the cultivation of blueberries, 4.600ha to raspberries, and 3.080ha to the production of strawberries, of which 75% are located in the north of the country.

What does Tajín stand for? ›

In Spanish tajin means thunder or smoke. When you look at the Maya words ta meaning to be built and 'jin meaning of constant smoke, it makes sense that this slightly spicy condiment was called Tajin. Tajin can be purchased in any local corner or grocery store.

Tajin is commonly used as a seasoning for fresh fruit and vegetables, such as carrots, jicama and cucumber. But Carillo Arronte says that tajin's pungent, sour flavor makes it a good addition to marinades or to season roast chicken.

I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot.

And was interested in cooking with it. So I decided to investigate this Microstoven Tagine, and this is what I found. The name says it all, can be used in your Microwave, also on stove top either electric or gas, it's not really fussy and also in your Oven.

Traditionally, tagines would be cooked over coals or open flame, but you can use them over gas flames, electric elements or even in the oven. When heated, the ceramic expands slightly, sometimes creating small, thin cracks in the glaze.

Main dishes

The main Moroccan dish people are most familiar with is couscous; lamb is the most commonly eaten meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines or roasted.

Just make sure the tagine is lead-free. There are also aluminum tagines and cast iron tagines, which have their own benefits. Aluminum is lightweight, so it is easy to handle when full of couscous and veggies. Cast iron is better for novice cooks since it won't crack and is much more forgiving during cooking.

What is the best cut for shredded beef? Chuck roast is hands down the winner for maximum beefy flavor, the right amount of fattiness, and cost-effectiveness, but there are a few runner-ups that will yield a delicious result. Brisket is always a delicious choice, but it can be on the pricey side.