Today’s menu is tagine again. I truly love them and sometimes think that in a past life I must have lived in an Arab country - most likely Morocco. This version has fewer spices than usual, but saffron is a must. It gives the meat a tender texture and that classic Moroccan yellow sauce. Serve it with couscous, mashed potatoes, or simply dip fresh white bread into the sauce - just like the Moroccans do.
- 700 g beef
- 3 quinces
- 75 g butter
- 2 bulbs
- sea salt
- black pepper
- 1/2 tsp. turmeric
- a pinch of saffron
- 1/4 tsp. ground ginger
- a little white pepper
- a small bunch of cilantro
Peel and core the quinces, cut into medium pieces, and place them in a bowl of water to prevent browning - you’ll need them later. Cut the beef into large cubes. Slice one onion into half-rings and grate the other. In a tagine, pot, or heavy-bottomed pan, melt the butter, then add the spices, onions, and beef.
Sauté for 5–7 minutes until the meat changes color. Pour in 3 cups of water, add the tied bunch of cilantro, and cook on low heat for about 1 hour 10 minutes.Add the quince, cut into large cubes. If needed, pour in a little more water - just enough to cover the quince halfway. Continue cooking until the quince softens and the sauce reduces slightly.
Sprinkle with sesame seeds before serving if desired.
Peel and core the quinces, cut into medium pieces, and place them in a bowl of water to prevent browning - you’ll need them later. Cut the beef into large cubes. Slice one onion into half-rings and grate the other. In a tagine, pot, or heavy-bottomed pan, melt the butter, then add the spices, onions, and beef.
Sauté for 5–7 minutes until the meat changes color. Pour in 3 cups of water, add the tied bunch of cilantro, and cook on low heat for about 1 hour 10 minutes.Add the quince, cut into large cubes. If needed, pour in a little more water - just enough to cover the quince halfway. Continue cooking until the quince softens and the sauce reduces slightly.
Sprinkle with sesame seeds before serving if desired.
