Go Back Email Link
–+ servings

Tipp: Wähle im Druckdialog als Drucker „Als PDF speichern“, um das Rezept als PDF zu sichern. Am Handy: Teilen → Drucken → als PDF sichern.

Beef Tagine with Dates, Grapes and Chickpeas

Vorbereitung 30 minutes
Garzeit 2 hours 25 minutes
Gesamt 14 hours 55 minutes
Portionen 4 servings
Rindfleisch-Tajine mit Kichererbsen, Oliven und Koriander im Schmortopf

Zutaten

  • 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)
US - US

Nutrition per serving, approx.: 869 kcal63 g protein89 g carbs29 g fat16 g fiber
Estimates, calculated from the ingredients.

Zubereitung

  • Cut 1 kg beef into pieces about 4 cm in size.
    Rohes Rindfleischstück für die Rindfleisch-Tajine auf dunklem Untergrund
  • 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.
    Rindfleischwürfel für die Tajine, mariniert im Beutel
  • 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.

Tipps

  • 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. 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.
Click here to add your own private notes.
Rezept von Homemadestuffwww.homemadestuff.blog