Beef Tagine

[The Late Night Gourmet]

It turns out that Tagine is both the name of the cooking vessel, and the name of the dish. This made my research into different recipes confusing. I was mostly looking for the best way to use the cooking vessel, but I found a vast range of different things to put in it. So, as I often do, I ended up with something of my own. I wanted to make a lamb tagine, but I couldn't find lamb at any of the places I looked. Next time, I'm going straight to a butcher. So, I bought sirloin, trimmed it down, and went from there.

But, in my efforts to find the right meat, I forgot to get onion. So. I substituted garlic. I know they don't have the exact same flavor profile, but I figured it'd be good. I was right. The white bits you see in the picture, however, are kohlrabi, which I decided to throw into the mix along with carrots, dates, and raisins. It's a surprising sweet/savory combo that's full of flavor. I trimmed every scrap of fat from the meat, and then skimmed the surface after it cooled to make for a very lean stew. The meat is incredible by itself, even cold.

But, it wasn't all smooth sailing. I knew right away that I bought too much meat (3 pounds before trimming) to fit in the tagine. I considered putting half of it away, or possibly cooking half at a time in the tagine. I eventually decided to cook the whole thing together in a ceramic casserole pan in the oven for part of the time, then finish it in the tagine on the stove (which is when I added the dates and raisins). Next time, I think I'll just have to either make a half-sized recipe, or go ahead and set aside an extra 90 minutes so I can cook the whole thing in the tagine.

I'm still putting the recipe together. I will update to include it when I do. Recipe now added here: Beef Tagine

Here's the finished product in a bowl. I'd like to talk a bit about the quinoa. I've never liked quinoa: I think it tastes like little pellets, and it's a distant third among grains in my opinion (well behind farro and rice). But, it seemed appropriate, so I made some. I decided to wake it up with shredded mint leaves, lemon zest, and lemon juice....and I actually like it! I do plan to make some Moroccan flat bread to have with it, but I need to get some fresh parsley...and onion.

 

[buckytom]

That looks great, LNG.

How big is your tagine, and how many servings do you think that you got out of it.
I've been looking for a large tagine. I's seen a number of them and especially like the Le Crueset one, but it is too small.

 

[The Late Night Gourmet]

That looks great, LNG.

How big is your tagine, and how many servings do you think that you got out of it.
I've been looking for a large tagine. I's seen a number of them and especially like the Le Crueset one, but it is too small.

This tagine is too small for the recipe I made, by about half. I always make things large batch, since I want all that work to last me a while. This was 10 inches across:

https://www.amazon.com/gp/product/B01FY2BEVM/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

I'm otherwise happy with it, but disappointed that I either have to scale back my recipe or work in batches.

 

[buckytom]

Yes, that's what I'm looking to avoid. I cook infrequently, so I also cook in larger batches.

 

[Morning Glory]

I'd like to talk a bit about the quinoa.

This is looking good. Its a shame that lamb is so difficult to find in the USA. I can get it any time in supermarkets here.

I don't think quinoa is traditional with tagine but I can see that it would work - it should be cous-cous, really! But my main thought is, 'where is the harissa....'?

 

[buckytom]

Lamb isn't difficult to obtain here. We have our choice on any given day of American, Aussie/New Zealand, and even Canadian lamb on most days. You can buy loin and rib chops, shoulder chops, neck cuts, and bone in and semi-boneless legs.

It does occasionally sell out, though.

 

[GadgetGuy]

It turns out that Tagine is both the name of the cooking vessel, and the name of the dish. This made my research into different recipes confusing. I was mostly looking for the best way to use the cooking vessel, but I found a vast range of different things to put in it. So, as I often do, I ended up with something of my own. I wanted to make a lamb tagine, but I couldn't find lamb at any of the places I looked. Next time, I'm going straight to a butcher. So, I bought sirloin, trimmed it down, and went from there.

But, in my efforts to find the right meat, I forgot to get onion. So. I substituted garlic. I know they don't have the exact same flavor profile, but I figured it'd be good. I was right. The white bits you see in the picture, however, are kohlrabi, which I decided to throw into the mix along with carrots, dates, and raisins. It's a surprising sweet/savory combo that's full of flavor. I trimmed every scrap of fat from the meat, and then skimmed the surface after it cooled to make for a very lean stew. The meat is incredible by itself, even cold.

But, it wasn't all smooth sailing. I knew right away that I bought too much meat (3 pounds before trimming) to fit in the tagine. I considered putting half of it away, or possibly cooking half at a time in the tagine. I eventually decided to cook the whole thing together in a ceramic casserole pan in the oven for part of the time, then finish it in the tagine on the stove (which is when I added the dates and raisins). Next time, I think I'll just have to either make a half-sized recipe, or go ahead and set aside an extra 90 minutes so I can cook the whole thing in the tagine.

I'm still putting the recipe together. I will update to include it when I do.

View attachment 6693
Here's the finished product in a bowl. I'd like to talk a bit about the quinoa. I've never liked quinoa: I think it tastes like little pellets, and it's a distant third among grains in my opinion (well behind farro and rice). But, it seemed appropriate, so I made some. I decided to wake it up with shredded mint leaves, lemon zest, and lemon juice....and I actually like it! I do plan to make some Moroccan flat bread to have with it, but I need to get some fresh parsley...and onion.

View attachment 6694

Looks DELISH!!!

 

[Morning Glory]

Lamb isn't difficult to obtain here. We have our choice on any given day of American, Aussie/New Zealand, and even Canadian lamb on most days. You can buy loin and rib chops, shoulder chops, neck cuts, and bone in and semi-boneless legs.

It does occasionally sell out, though.

I suppose it depends in which part of America you live? I'd heard it was expensive too.

 

[buckytom]

LNG, you have to be able to get lamb if you live near Detroit. There's a large Middle Eastern population there.

But yes, certain cuts are a little more pricier than beef.

 

[The Late Night Gourmet]

LNG, you have to be able to get lamb if you live near Detroit. There's a large Middle Eastern population there.

But yes, certain cuts are a little more pricier than beef.

I have to remember to plan better when it comes to certain ingredients. I'm used to being able to buy almost everything I need at the local supermarket, which I now know doesn't have lamb. Even an upscale market near my house didn't have it. I actually work in Dearborn, which has the largest middle eastern population outside of the Middle East, so a little bit of planning could have solved this. Next time, I will use lamb.

 

[The Late Night Gourmet]

This is looking good. Its a shame that lamb is so difficult to find in the USA. I can get it any time in supermarkets here.

I don't think quinoa is traditional with tagine but I can see that it would work - it should be cous-cous, really! But my main thought is, 'where is the harissa....'?

Well...it's my first tagine. After I was done. I noticed another recipe that used dried apricot. And, harissa is certainly a big part in North African cuisine. I almost feel like I did when I first got serious about cooking: this cuisine is a new thing for me, so I have a lot to learn. I did make an awesome Tunisian Flatbread (I'll post pics and recipe for that when I have a chance).

 

[Morning Glory]

Well...it's my first tagine. After I was done. I noticed another recipe that used dried apricot. And, harissa is certainly a big part in North African cuisine. I almost feel like I did when I first got serious about cooking: this cuisine is a new thing for me, so I have a lot to learn. I did make an awesome Tunisian Flatbread (I'll post pics and recipe for that when I have a chance).

If this your first tagine then ! I'd love to see pictures of the flatbread too. I love tagines (although I don't cook them in a 'tagine'.

Pickled lemons are another fabulous ingredient. Have you come across them? I know you are interested in pickles so I think if you haven't made your own pickled lemons then there is a project for you! They are so delicious and fantastic added to a tagine.

 

[jennyb]

This looks super @The Late Night Gourmet. I make tagines too and I have a tagine pot. Pickled lemons are a very good addition. I have not tried to make them but I buy them in jars from Waitrose.

 

[The Late Night Gourmet]

It's not all that flat, but it certainly is tasty. I will post a separate recipe when I get the time.

 

[The Late Night Gourmet]

If this your first tagine then ! I'd love to see pictures of the flatbread too. I love tagines (although I don't cook them in a 'tagine'.

Pickled lemons are another fabulous ingredient. Have you come across them? I know you are interested in pickles so I think if you haven't made your own pickled lemons then there is a project for you! They are so delicious and fantastic added to a tagine.

Thanks...and, funny, but I've gotten to the point where hearing the name of something I've never made before automatically triggers an I need to make this response. I know I can get pickled lemons (which I've also heard called preserved lemons) at certain stores. but considering how much pickling I do, I'd have to say that I consider this a challenge I'm willing to meet.