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MBT_11

This. Dish. Is. Fabulous. Also, if you want to see another beef tagine recipe, try this one out: Moroccan Beef Tagine with Caramelized Onions 

If you like really decadent, rich, savory beef dishes, then you must make this. Immediately. Forget the fact that it’s summer time and your house will heat up due to the oven being on for a few hours. It’s worth the sweat.

This is a great beef dish for a person wanting to experiment with new flavors and spices without being overpowered.

I made this a few weeks ago, and my mouth is watering at the memory of it. Yum. Served with toasted pita to soak up the extra gravy…..it mixes with the creamed butter beans. Delicious.

What’s chermoula you’re asking yourself? Sounds exotic, right? Well – it is, kind of. But in reality….it’s a marinade or sauce.

There’s a few steps to this recipe.  – but it’s completely worth it. There’s actually 3 recipes here: 1. for the chermoula – which is an amazing marinade/sauce. 2. Moroccan beef tagine. 3. Creamed butter beans.

MBT_5

Chermoula: fresh cilantro, fresh parsley, minced garlic, minced ginger, lemon (juice ans zest), olive oil, smoked paprika, cumin, red pepper flakes, saffron, coriander, salt, turmeric, pepper.

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Toast the ground coriander and cumin to reawaken the spices. Allow to cool.

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Meanwhile, measure out the herbs…..mince the garlic and ginger, zest the lemon, juice the lemon — add all remaining ingredients into the food processor or blender and mix until well blended but not 100% pureed. Set aside.

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Tagine: 2.5 – 3 lb. boneless beef chuck roast/shoulder, garlic cloves, beef stock, honey, saffron, chermoula paste, paprika, salt and pepper.

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Season the beef with 1t. salt and 1/2 t. pepper on each side. Using a tagine, (or dutch oven in my case) sear the meat for 3-4 minutes on each side. Turn the heat off and then add in the remaining ingredients: beef stock, 6 chopped garlic cloves, 3 T. honey, 3 (heaping) tablespoons of the chermoula paste (recipe above), 2 t. paprika, and 1/2 t. saffron threads.

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Place tagine or dutch oven into a preheated oven at 375 and bake for 2.5 to 3 hours.

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Remove from oven, allow to cool slightly – and using a gravy separator, separate the excess oil from the gravy. Serve over the butter beans (recipe below) with toasted pita for the most succulent, sensational meal of your week.

MBT_12

Creamed Butter Beans: 2 cans cannellini beans, 2 garlic cloves (smashed), 2 t. olive oil, water, and salt and pepper to taste.

This is really simple – basically drain the cans of beans, rinse, and add to a pot with 1/2 cup of water and the 2 smashed garlic cloves. Simmer until most of water has evaporated, over medium heat, for about 5-6 minutes. Once the beans have absorbed most of the water and softened more, add the olive oil, salt and pepper, and either smash with a fork for a more rustic feel, or puree using a hand blender or food processor.

MBT_13

Moroccan Beef Tagine with Chermoula and Honey over Creamed Butter Beans
Serves 4
Click here for recipe

Chermoula: 
3 T. ground coriander
2 t. ground cumin
1 t. smoked paprika
1/4 t. cayenne pepper
1/2 t. tumeric
4 cloves garlic, chopped
30 g fresh coriander (about 1 cup, packed)
30 g fresh Italian parsley (about 1 cup, packed)
1 T. fresh ginger, grated
1 T. lemon juice
Zest from 1 lemon, about 1 T.
3 T. olive oil
Salt, to taste

Tagine:
2.5 -3 lb. beef chuck or shoulder (pot roast cut)
6 cloves garlic, peeled and chopped
4 cups good quality stock
3 T honey
½ t saffron threads, soaked
3 T. (heaping) chermoula paste
2 t. paprika
2 t. salt (plus more per taste)
1 t. pepper (plus more per taste)
Toasted pita — for serving on side

Butter Beans: 
2  cans butter beans (cannellini beans), drained and rinsed
2 t. olive oil
2 cloves garlic, crushed
1/2 cup water
Sea salt and black pepper, to taste

Directions: 

  1. Make the chermoula: First, toast the ground coriander and cumin. Heat in a small saucepan for 30 seconds to 1 minute over medium heat. Set aside. Chop the garlic cloves and measure out the fresh cilantro and parsley. Add herbs, spices, garlic, lemon juice, lemon zest, olive oil, and salt and pepper to a food processor or blender. Blend until well blended, but not pureed.
  2. Begin the tagine: preheat oven to 375 degrees. Season the beef with 1t. salt and 1/2 t. pepper on each side. Using a tagine, (or dutch oven in my case) sear the meat for 3-4 minutes on each side.
  3. Turn the heat off and then add in the remaining ingredients: beef stock, 6 chopped garlic cloves, 3 T. honey, 3 (heaping) tablespoons of the chermoula paste, 2 t. paprika, and 1/2 t. saffron threads.
  4. Place tagine or dutch oven into a preheated oven at 375 and bake for 2.5 to 3 hours.
  5. Remove from oven, allow to cool slightly – and using a gravy separator, separate the excess oil from the gravy.
  6. Prepare butter beans: drain the cans of beans, rinse, and add to a pot with 1/2 cup of water and the 2 smashed garlic cloves. Simmer until most of water has evaporated, over medium heat, for about 5-6 minutes.
  7. Once the beans have absorbed most of the water and softened, add the olive oil, salt and pepper, and either smash with a fork for a more rustic feel, or puree using a hand blender or food processor.
  8. Serve over the butter beans (recipe below) with toasted pita for the most succulent, sensational meal of your week.

Enjoy!

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