Beef and Pear Tagine

A tagine is a dish that is named after the clay earthenware pot where it is cooked in. Moroccan tagine calls for slow braising of meat and a variety of ingredients that include fruits, nuts and spices.

Beef and pear tagine is a delicious Moroccan recipe that is worth the hours you need to prepare it. The combination of fruit and spices definitely make the meat favorable to the palette.

 

 

Serves 6

Ingredients:

2/3 cup honey

1/4 cup fresh lemon juice

1 1/2 cup water

2 firm pears, cored and cut into thick wedges

1 teaspoon ground cinnamon

1 teaspoon ground allspice

2 tablespoons olive oil

2kg chuck steak, cut into 1/2 inch cubes

2 brown onions, finely chopped

4 garlic cloves, crushed

3cm piece fresh ginger, peeled and grated

4 tablespoons Moroccan Spice Blend (Ras-el-Hanout)

20g butter

1/4 cup dates

4 tablespoons toasted sliced almonds

 

Combine the water, lemon juice, honey, pears allspice and cinnamon in a medium sized saucepan over high heat. Bring it to a boil. Reduce the heat to low and let it simmer for 20-30 minutes or until the pears are tender. Remove from heat and let it cool. Drain and reserve the liquid.

Preheat the oven to 180C. After, heat the oil in a large saucepan over medium heat. Fry the steak in batches for 3-5 minutes or until they are browned. Add more oil if needed. Transfer the cooked meat to a plate and set aside.

Sauté the onions in the saucepan and cook them for 3-5 minutes over medium heat until they are soft and translucent. Add the ginger, garlic and the Moroccan spice blend. Cook them for 1-2 minutes or until they become fragrant. Return the steak to the pan and pour in 1 1/2 cups of reserved pear liquid. Set the heat to high and bring it to a boil. Transfer the cooked beef and pears to an ovenproof dish and bake it covered for an hour and a half.

While waiting for the beef and pears to be cooked, melt the butter in a medium sized saucepan over medium heat. Cook the pears in butter for 3-5 minutes per side or until they are golden brown. Take the tagine from the oven and add the pairs. Gently stir. Return the dish to the oven and cook it uncovered for another 20-30 minutes or until the steak is very tender. Remove from oven and let it stand for 2-3 minutes. Top it with dates and sprinkle with almonds before serving.

 

Photo Courtesy Of:   tomcensani