Beef and Apple Tangine
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Morroco meets Yorkshire
Hello and welcome to my kitchen, today I’m making a traditional Morrocan dish with a slight English twist. I’m using beef, but the cheaper cuts shin and chuck which I think are better value and much tastier; you do have to cook them long and slow, but the result is well worth the extra time.
The dish is made in two separate stages; I’ve included lots of my pictures as usual with my recipes to give you a good idea of what we are doing. As usual my kitchen buddy Fabio is here to drink my beer and add his occasional wit.
Ingredients for meat mix
- 300 gms shin beef, diced
- 300 gms chuck, diced
- 6-8 tomatoes, chopped
- oil olive oil for cooking
Dice and fry
- Dice your meat into fairly equal cubes. Getting them similar size helps the cooking.
- Add tomatoes
Heat your pan
Heat your frying pan and drizzle just a little oil, enough to stop the meat sticking. What we are going to do is just seal the meat, turn it as soon as it colours and keep it moving. Once it has coloured on each side add your tomatoes and cook for about 5 minutes.
Now place the meat into your Tangine or stew pot and place into the oven gas mark 5 for 2hrs.
GM5 = 370° F or 191° C
The second part of the dish.
So now you need to chop a couple of onions; I used a red one and a white one, they have slightly different flavours and add a really nice sweetness to the dish. You can chop them fine or if like me you have a buddy hanging about and drinking your beer, get him to do it.
· 2 onions,
· 3-4 lime leaves
· 1 teaspoon of mustard powder
· 1 large dessert or tablespoon of coriander powder
· 1 tablespoon of turmeric powder
· 1-2 teaspoons of sea salt
· 1 dessert spoon of cider vinegar or balsamic vinegar
· 1 teaspoon of fish sauce or soy sauce.
· ½ pint of water.
· Chopped dates
· 2 cloves
· [Optional green cardamom seeds]
· 3 cloves of garlic crushed.
· 4 eating apples.
Method for Preparing the other ingredients
Heat the same pan as before and put the onions in to sweat, once they start to go a little transparent add your garlic.
Add a drop of olive oil and fry gently for 5 mins.
Mix together your powders, turmeric; mustard; sea salt and coriander.
Add the water to the onions and then the powders and mix together.
now chop your dates and along with the sultanas add them into the mix.
When the aroma of this hits you, you will dream of balmy nights in the Sahara Dessert sat around open campfires, your trusty camel gently nibbling your ear.
About the Tangine
It is an unusual looking pot, but its design serves a purpose. The pot originates from Morocco and North Africa although the first ones where probably influenced by the Romans when they were the bosses there. Water can be scarce and the idea is that the tall lid condenses the water and returns it to the dish rather than it being lost.
The Tunisians have a delicious dish called tanjine, which is more like the Italian frittata.
Morrocan Style Tangine
Bring the two together.
after your meat has cooked for about two hours, take it from the oven and now add your spice mix. if you add this too soon, all the flavours will boil away. Stir in very carefully making sure that it completly mixed. there may be a little dark edge to where the meat has been cooking, just clean this off with your wooden spoon and mix it in, this will add extra flavour.
Now for the English bit.
Here’s the English bit
Take three or four eating apples and after coring them slice them into thin segments. Place them on top of the mix.
Sit and have a beer.
Now you can sit and enjoy a chat with friends or the family, because i would leave it in the oven for another 1-2 hours.
you certainly have time to do the washing up and set the table.
I think a really sharp cider will go well with this meal, or maybe a rose wine, I prefer a dark smooth room temperature beer.
This meal is bursting with flavours and has both sweet and sour aspects to it that will blow your socks off. enjoy with fresh bread or a traditional flat bread.
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