Beef Tagine with Spiced Pear Paste
This is another excellent recipe from Maggie Beer. Slow cuts are absolutely perfect for this dish. We like to use osso bucco/gravy beef, oyster blade, chuck tender or even chuck spare ribs. Within our monthly CSA meat packs, you will find a variety of cuts that are ideal for this recipe.
You will need:
- 1.5kg slow cook cut of beef, cut into 2-3cm chunks
- 40ml extra virgin olive oil for frying
- 1 tbsp of ras el hanout, ground
- 1 large brown onion, chopped
- 2-3 cloves of garlic
- 4 threads of saffron
- 24 dried apricots
- 18 large prunes, pitted
- 1/4 cut of Verjuice
- 100g of spiced pear paste, cut into 1cm cubes (if solid)
- 4 marrow bones
- 1/2 cup of roasted almonds
- Freshly ground black pepper, to taste
- Salt flakes, to taste
Let's get cooking!
- Preheat your oven to 150°C
- Mix the chunks of meat and the ras el hanout together. Leave to marinate for around 1 hour.
- Heat up some extra virgin olive oil in a heavy based frying pan. Sauté the onion and garlic until translucent, then add the strands of saffron. When cooked, remove all ingredients from the pan and set aside.
- Combine the apricots, prunes, Verjuice and spiced pear paste in a small saucepan. Bring all ingredients to the boil and reduce heat to a simmer. Cook until the fruit plumps up, noting that the fruit will absorb most of the liquid.
- Heat a little more extra virgin olive oil in the frying pan and fry off the meat in batches. You want the meat to be sealed and golden on all sides. Season with salt and freshly cracked black pepper as you cook.
- Place the onion, marrowbones and meat into an oven-safe casserole dish or cast iron pot with a tight-fitting lid. Place into your preheated oven.
- Cook for approximately 2 hours; until the meat is just softening.
- Add the dried fruit mix to the meat. Mix through.
- Continue to cook all ingredients in the oven for another half hour to an hour—until the meat is soft, but not falling apart.
- Serve with chopped roasted almonds, parsley and a delicious red wine. We recommend our "Wild" Pinot Noir or Carmenere.