Dinner Party · Moroccan
Beef Tagine with Prunes
I slow cook the beef until it falls apart, balancing the savory meat with the deep sweetness of caramelized prunes.
Why This Works
The deep, savory flavors of the beef provide a foundation that grounds the sweetness of the fruit.
The Upgrade
Add a pinch of Ras el Hanout if available for an even deeper spice profile.
Chef's Secret
Michelin TechniqueDon't skimp on the browning of the beef; this is where the base flavor of the sauce is built.
Ingredients
Total time including resting: 45 min
Directions
Sear beef in a heavy pot with oil until browned on all sides.
10 minAdd onions and cook until translucent.
5 minStir in ginger, saffron, and cinnamon; the aromas should be potent.
2 minCover with water and simmer until the meat is starting to get tender.
20 minAdd prunes and honey, simmering until the sauce is thick and syrupy.
8 minThe prunes should be plump and glossy, and the sauce should coat a spoon.
Garnish with toasted sesame seeds for crunch and serve.
Wine Pairing
Zinfandel
Red Wine
The BottleRidge Vineyards Geyserville
The dark, jammy fruit of Zinfandel is a quintessential pairing for braised beef paired with prunes. It matches the intensity and sweetness of the fruit reduction while offering a complex spice profile that deepens the dish.
Nutrition per Serving
520
calories
38g
protein
30g
carbs
26g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Almond-Topped Couscous
Toast sliced almonds and stir them into couscous for a nutty crunch that contrasts with the fall-apart beef.
Ingredients
Directions
Place the sliced almonds in a dry skillet over medium heat, tossing frequently until golden brown and fragrant, approximately 3 minutes; remove from heat immediately.
Place the couscous and salt in a heatproof bowl.
Pour the boiling stock over the couscous and cover tightly with plastic wrap or a lid; allow to steam undisturbed for 5 minutes.
Remove cover, add butter, and gently fluff the grains with a fork to incorporate.
Fold in the toasted almonds.
Garnish with parsley and serve immediately alongside the tagine.
Side Dish
Steamed Green Beans
Simple steamed beans provide a fresh, snappy texture to lighten the decadence of the prunes and beef.
Ingredients
Directions
Bring one inch of water to a boil in a wide saucepan fitted with a steamer basket.
Place the trimmed green beans in the basket and cover tightly.
Steam for 4 to 5 minutes until tender yet retaining a vibrant, snappy bite.
Transfer the hot beans immediately to a mixing bowl.
Toss gently with the butter, fleur de sel, and black pepper until evenly coated.
Finish with a dusting of fresh lemon zest and serve immediately.
Member Reviews
How did it turn out?
Rate this recipe
Made this tonight and it disappeared in minutes. Adding it to the rotation.