Labels

main (305) dessert (180) soup (88) sides (65) starter (62) salads (35) mixology (26) breakfast (14)

Sunday, September 22

Beef, beet, & orange tagine with couscous

Ghee
2 tablespoons
Garlic, crushed
8 cloves
Onion, red, halved lengthwise, sliced with the grain
1
Ginger, peel, finely chopped
1 ½-inch piece
Chile, red, seeded, sliced
1
Coriander seeds, crushed
2 teaspoons
Cinnamon sticks
2
Beets, peeled, quartered
4
Beef, lean, cut into bite-sized cubes
1 pound
Oranges, thin-skinned,
cut into segments
2
Honey, dark, runny
1 tablespoon
Orange flower water
2 tablespoons
Butter, unsalted
1 tablespoon
Pistachios, shelled
3 tablespoons
Parsley, leaves roughly chopped
1 bunch
Salt, sea

Pepper, freshly ground

Couscous
Couscous, rinsed, drained
2 cups
Salt, sea
½ teaspoon
Water, warm
1 2/3 cups
Olive oil
2 tablespoons
Butter, broken into little pieces
2 tablespoons +
1 tablespoon
Almonds, slivered, blanched
3 tablespoons
  1. Melt the ghee in the tagine base over medium-high heat. 
  2. Add the onion, garlic, and ginger, and stir until they begin to color. 
  3. Add the chile, coriander seeds, and cinnamon sticks. 
  4. Add the beets, and sauté for 2 to 3 minute. 
  5. Toss in the beef, and sauté for 1 minute. 
  6. Pour in enough water to almost cover the beef and beets, and bring to a boil. 
  7. Reduce the heat, cover, and simmer for 1 hour, until the meat is very tender. 
  8. Add the orange segments, honey, and orange flower water. 
  9. Season to taste with salt and pepper. 
  10. Cover, and continue cooking for 10 to 15 minutes. 
  11. Melt the butter in a small saucepan, and toss in the pistachios, stirring them over medium heat until they turn golden brown. 
  12. Sprinkle them over the tagine along with the parsley. 
Couscous
  1. Preheat the oven to 350°F. 
  2. Tip the couscous into an ovenproof dish. 
  3. Stir the salt into the water, and pour it over the couscous. 
  4. Leave to absorb the water for about 10 minutes. 
  5. Using your fingers, rub the oil into the couscous grains to break up the lumps and aerate them. 
  6. Scatter the butter over the surface, and cover with foil or wet parchment paper. 
  7. Bake about 15 minutes, until the couscous is heated through. 
  8. Meanwhile, melt the butter in a skillet over medium heat. 
  9. Add the almonds, and cook, stirring, until they begin to turn golden. 
  10. Drain on paper towels. 
  11. Remove the couscous from the oven, and fluff up the grains with a fork. 
  12. Tip onto a plate to pile it into a high mound, and sprinkle the almonds over the top. 
Recipe from Tagines & Couscous by Ghillie Basan.

No comments:

Post a Comment