Beef Tagine with Dates, Grapes and Chickpeas
Ingredients
- 1 kg beef, chuck/shoulder
- 5 allspice berries
- 3 cloves
- 3 juniper berries
- 4 tbsp olive oil
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- salt
- pepper
- 250 ml beef stock
- 2 sweet potatoes, medium-sized
- 150 g dates
- 5 red onions, medium-sized
- 150 g black grapes, seedless
- 1 can chickpeas, 400 g drained weight
- 6 stems cilantro
- To serve: basmati rice or fresh flatbread, possibly some Schmand (or sour cream)
Nutrition per serving, approx.: 869 kcal63 g protein89 g carbs29 g fat16 g fiber
Estimates, calculated from the ingredients.
Instructions
- Cut 1 kg beef into pieces about 4 cm in size.
- Finely grind 5 allspice berries, 3 cloves and 3 juniper berries in a mortar and mix with 4 tbsp olive oil, 1 tsp ground cinnamon, 1 tsp ground cumin and 1 tsp cayenne pepper. Mix the meat thoroughly with it and marinate in the fridge overnight.
- The next day, season the meat generously with salt and pepper. Put the meat and 250 ml beef stock in the tagine and braise in the preheated oven at 185 °C (365 °F) (gas mark 3, convection/fan not recommended) on the lowest rack for 1.5 – 2 hours.
- In the meantime, peel 2 sweet potatoes and cut into cubes about 1.5 cm in size.
- Pit 150 g dates if necessary and quarter them.
- Halve 5 red onions lengthwise and cut into strips.
- Halve 150 g black grapes and remove seeds if necessary.
- Drain 1 can chickpeas in a sieve.
- After 1.5 – 2 hours, add the sweet potatoes to the tagine and cook for another 30 minutes.
- If serving rice, start cooking it now.
- Add the dates and onions and cook for another 10 minutes.
- Add the chickpeas and grapes to the tagine and cook for another 5 minutes. Stir once during this time.
- Pluck the leaves from 6 stems cilantro.
- Take the tagine out of the oven and serve sprinkled with cilantro.
Tips
- Not everyone has a tagine at home. And unless you’re completely hooked on North African and Middle Eastern cooking, there’s no need to buy a tagine (Anzeige). Simmered in a large braising pot / Dutch oven, it tastes just as wonderful.
The important thing: don’t let it boil, and keep the lid on! - Beef shoulder is a rather marbled cut of meat. I usually buy a slightly larger piece and prefer to cut away the very sinewy parts.
- It’s really crucial that the meat marinates for a long time. Overnight is best; in a pinch, the morning will do. I use freezer bags for marinating.
- The total braising time is 2:15 – 2:45 h. The larger the quantity, the longer it needs to braise, since it takes longer to reach the desired temperature.
- By the way, you can easily do all the chopping ahead of time.
- Fresh flatbread, naan bread or rice go well with it.
- Storage: The tagine keeps in the fridge for 2 to 3 days and can be frozen in portions for about 3 months.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Beef Tagine
Do I really need a tagine?
No, a large Dutch oven or braiser works just as well. The traditional tagine is a North African cooking vessel. What matters is keeping the lid on and not letting it boil.
How long does the meat need to marinate?
Ideally overnight in the fridge. In a pinch, marinating it in the morning will do. A zip-top freezer bag makes marinating especially easy.
What goes well with beef tagine?
Basmati rice cooked with a pinch of turmeric, or fresh flatbread. Homemade Indian naan bread is also a great match. Add a dollop of sour cream if you like.
How long does the beef tagine keep?
The tagine keeps in an airtight container in the fridge for 2 to 3 days. It often tastes even better the next day. Reheat it slowly in a pot and add a splash of water if needed.
Can I freeze the beef tagine?
Yes, braised dishes like this tagine freeze really well. Portion it into containers and it keeps for about 3 months. Thaw it overnight in the fridge and reheat it slowly in a pot.
