Beef and Prunes Tajine

I fondly remember my trip to Morocco. This recipe was a highlight. Beef and prunes tajine is one of my top favorite Moroccan dishes (my other favorite dishes are msemen, seffa, and lemon chicken tajine).

I learned how to make beef and prunes tajine in a cooking atelier at Essaouira, Morocco. Essaouira is a beautiful Moroccan coastal city that I recommend visiting. One of my fondest memories in Essaouira is buying fresh seafood and having it prepared and cooked on the spot with a lovely mint tea. This city is also an intersection of the three main monotheist religions (Islam, Christinism, and Judaism).

Our accommodation offered breakfast, lunch, dinner, and free cooking courses. So, of course, I tagged along!

Beef and prunes tajine has a delicious sweet and tasty flavor imparted by the prunes and sugar (we use honey in this version). The combination of spices, including cinnamon, complements the sweetness of the sugar and prunes. Moroccan beef tajine is a one-pot, easy-to-make dish; add all ingredients and let it cook.

A tajine is traditionally used as a cooking vessel. As a tip, if you travel to Morocco, ask a local to buy the tajines because tourists are charged close to 5 X more. I am speaking from personal experience! A dutch oven (preferably) or a regular pot will work fine for this recipe.

Adjustments and swaps made to the traditional recipe

1. Ras El Hanout is used in the traditional recipe. Ras El Hanout is a mix of 7+ spices (the Moroccan version of garam masala in India) used in various Moroccan dishes. One can either buy it or make it at home. It is freshly made at the spice market. The combination of spices used can vary. Add 2 tsps of Ras El Hanout to the recipe, if available. 

2. We use ground cinnamon and honey instead of cinnamon sticks and sugar. Cinnamon sticks are traditionally separately cooked in water and sugar and added to the cooked beef and spice mix towards the end of the cooking process. 

3. We used a dutch oven instead of a tajine. 

How to make beef and prunes tajine?

1. Gather your ingredients: peel and chop the onions and use beef cut in large pieces.

2.Add oil, meat, onions, salt, and spices to a pot and cook. Let simmer until the meat is tender. There is no need to add water as moisture from the onions and meat will serve as cooking liquid. 

3.Coat meat with the spices and cook on medium heat, covered. Once the water evaporates, scrape off the bottom of the pan with a wooden spoon to deglaze. Add a bit of water if necessary. Monitor your beef and prunes stew to prevent burn residues from being created. 

4.Add honey and prunes and cook a little longer. 

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Beef and Prunes Tajine

Yield: 8

Author: mddolce

Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M

Ingredients

• 2 tbsp oil
• 1 kg beef cut into large cubes
• 2 onions
• 3 garlic cloves
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp cinnamon powder
• 1 tsp turmeric powder
• 1 tsp ginger powder
• 3 bay leaves
• 350g dried prunes
• 1.5 tbsp honey
• Salt to taste
• 2 tbsp oil

Instructions

1. Peel and chop onions and garlic.
2. In a pot (preferably a tagine or dutch oven), add oil, beef, spices (cumin, coriander, cinnamon, turmeric, ginger, bay leaves), 1 tsp salt, and onions.
3. Mix until all pieces of meat are coated. Cook on medium heat, covered, for about 1 to 1.5 hours or until meat is tender. Add a bit of water if needed.
4. Add honey and prunes and mix. Add some water (up to 1 cup) if there isn't anymore liquid. Cook a little longer, about 20 minutes, until the sauce thickens slightly more. Adjust salt to taste.

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