Moroccan Beef Tagine with Vegetables

Moroccan Beef Tagine with Vegetables
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Moroccan Beef Tagine with Vegetables

Moroccan Beef Tagine with Vegetables

Meat and Vegetable Tagine

Contents hide
1 Meat and Vegetable Tagine
1.1 Ingredients
1.2 Method
1.3 Notes
The mixed vegetable and meat tajine is considered the crown of the Moroccan table and one of the most prominent symbols of its authenticity. It is an easy-to-prepare dish, consisting of meat, vegetables, and a blend of spices, cooked over low heat until all ingredients blend smoothly and absorb the flavors of the broth, which acquires a rich and thick consistency. Thanks to its preparation method, this tajine is considered a luxurious dish suitable for family gatherings, whether during regular days or on the weekend, and can be served as a lunch or dinner meal
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 6
Course: Main Course
Cuisine: moroccan
Ingredients Method Notes

Ingredients
  

💠1-Meat Marinade:
  • 1 kg Beef
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp turmeric
  • 1 tsp ginger
  • 0.5 g saffron threads
  • 2 tbsp mixed coriander and parsley, finely chopped
  • 2 cloves garlic , finely minced
  • ¼ cup water
💠2-Tajine Ingredients:
  • 1 pices red onion, finely chopped
  • ¼ cup olive oil
  • 1 large tomato, finely grated
  • 300 g green beans
  • 300 g peas
  • 3 medium-sized carrots
  • 3 medium-sized green zucchinis
  • 3 medium-sized potatoes

Method
 

💠1-Meat Marinating Method: (Moroccan Beef Tagine with Vegetables)
  1. Choose cuts of leg meat or any available piece you have, then cut the meat into slightly large cubes, as their size will shrink during cooking.
  2. In a bowl, put all the spices with a quarter cup of water, parsley, and coriander, then mix well.
    Moroccan decorative plate filled with meat marinade spices, chopped herbs, minced garlic, and a glass of water
  3. Add the meat pieces and toss well until every piece is coated with the marinade from all sides.
    Decorative plate containing beef with spices and finely chopped parsley
  4. Cover the bowl with plastic wrap, and leave the meat to marinate for 30 minutes, or overnight in the refrigerator for a deeper flavor.
💠2-Vegetable Preparation Method:
  1. Green BeansChoose tender green beans with a beautiful green color. They should be firm and crisp, snapping easily when broken, and soft on the inside.
    Potato, carrot, green bean, and green zucchini (zucchini) batons, cut into uniform sticks of the same size, along with peas, in a glass bowl.
  2. Wash and rub them well with your hands.Trim both ends of each bean
  3. then gather the beans into a bundle and cut them all at once into halves or three parts to get pieces of similar size, about 6 to 8 cm long.
  4. PotatoesChoose red potatoes that are similar in size, preferably around 10 cm long, so that the pieces look uniform when served.
  5. Peel the potatoes and cut each one lengthwise into four quarters, then place them in a bowl filled with water so they do not change color due to oxidation.
  6. CarrotsChoose carrots of similar size, about 20 cm long. Peel them and cut them into equal sticks.If the core of the carrot is hard or woody,
  7. remove it because it may take longer to cook. Place the carrots with the potatoes in the water, especially if the type of carrot oxidizes quickly, and leave them soaking until it is time to cook.
  8. PeasChoose sweet, fresh peas that cook quickly, so they maintain their beautiful color and texture inside the tajine.
  9. Green ZucchiniChoose green zucchinis of similar size, about 10 cm long or slightly larger, then cut each one lengthwise into four sticks.
  10. If the type of zucchini used is different or if the pieces are large, cut them into equal pieces that match the size of the rest of the vegetables, so that the vegetables maintain consistency in shape and cooking time.
💠2-Preparation Method: (Moroccan Beef Tagine with Vegetables)
  1. In a tajine, place 3 tablespoons of olive oil and vegetable oil, and let them heat over low heat.
  2. Place the marinated meat pieces with the diced onion, and let the meat sear slowly for 20 minutes, stirring occasionally until browned and firm on all sides.
    Meat in the tagine with spices, a hand holding tongs and turning the meat and onions
  3. This stage gives the meat a deeper flavor and helps firm up the meat pieces.
  4. Now add the grated tomato over the meat. The tomato will help form a rich, thick gravy full of flavor.
    Meat in the tagine with spices, topped with grated tomatoes over the meat
  5. Arrange the green beans opposite each other around the entire tajine, then arrange the carrots, zucchini, and potatoes in the same manner
    Vegetables in the tagine arranged in sticks, with green peas in the center of the vegetables
  6. Place the peas in the center on top of the vegetables so they stay in place and do not slide between the vegetable pieces.
    Vegetables chopped into equal sizes and arranged in the same order
  7. Close the tajine with its clay lid, and let it cook for about an hour to an hour and a half over low heat.
  8. If you notice the broth overflowing from under the lid during cooking, place a spoon between the rim of the tajine and the lid, then close the lid over it
    A spoon placed inside the tagine with the lid closed over it to allow steam to escape
  9. The spoon will help prevent the broth from overflowing to the outside, as we do not add any water to the tajine; instead, we rely entirely on the juices released by the meat and vegetables during cooking.
  10. Pour the broth over the vegetables so they get well-flavored
    A hand holding a spoon and ladling broth over the vegetables

Notes

  • If you do not have a clay tajine, you can use a large skillet with a tight-fitting lid so that the steam stays inside during cooking.
  • Place a heat diffuser under the tajine to distribute the heat and protect its base from burning, which helps the vegetables cook better.
  • You can decrease or increase the amount of meat depending on the number of family members.
  • You can increase the amount of vegetables according to your preference, especially since some people do not eat bread and rely on vegetables as a main part of the meal.
  • It is preferred to use red potatoes because they feature a firm texture and a low-to-medium starch content, making them withstand long cooking times inside the tajine without falling apart.
(Moroccan Beef Tagine with Vegetables)

    Serving Method:

  • The tajine is served hot with Moroccan bread, green olives, and a lettuce, tomato, and cucumber salad. You can also serve it with a Greek salad, as it consists of similar ingredients

Moroccan Beef Tagine

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