Beef and Apple Tangine

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4.6 stars from 5 ratings of Tangine Beef

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.

Lime leaves, tomatoes and onions
Lime leaves, tomatoes and onions | Source
Lime leaves, tomatoes and onions
Lime leaves, tomatoes and onions | Source

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

  1. Dice your meat into fairly equal cubes. Getting them similar size helps the cooking.
  2. 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

spices cooked gently ready for the mix
spices cooked gently ready for the mix | Source
chopped dates, add sweetness and richness to the dish.
chopped dates, add sweetness and richness to the dish. | Source

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.

Ingredients;

· 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

· Sultanas.

· 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

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

a morrocan style Tangine
a morrocan style Tangine | Source
add the spices to the meat
add the spices to the meat | Source

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.


Incredible flavours

add sliced apple
add sliced apple | Source
amazing flavours
amazing flavours | Source

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.

Cook Time

Prep time: 45 min
Cook time: 4 hours 30 min
Ready in: 5 hours 15 min
Yields: dinner for four

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Comments 18 comments

Beth100 profile image

Beth100 3 years ago from Canada

Mmmmm, looks sooo tempting! I'm not sure what shin beef is, as we don't have a cut called that here in Canada, but I am now on a quest to figure it out so that I can this! Thanks Tony!


his granddaughter 3 years ago

very nice gda hope its not too spicey hah xx


tonymead60 profile image

tonymead60 3 years ago from Yorkshire Author

Beth,

Its the muscle that runs down the leg, like your shin. Cows in Canada must have them!!;) You might need a good butcher, supermarkets don't have cuts such as that, but they are very tasty and often half the price of other cuts.

thanks for calling and comment. try it out it was great for my tea last night.

regards

Tony


Lula Hunningworth 3 years ago

looks good may try this recipe my self later this week! thanks tony!


tonymead60 profile image

tonymead60 3 years ago from Yorkshire Author

Lula

Thanks for your comment and for visiting my site. I hope you do try and enjoy the meal.

Regards

Tony


kashmir56 profile image

kashmir56 3 years ago from Massachusetts

Hi my friend Tony this recipe sure sounds interesting and yummy, and not very hard to do either. AWESOME !

Vote up and more !!! Sharing !


Kathryn Stratford profile image

Kathryn Stratford 3 years ago from Manchester, Connecticut

Mmm, the spices and combinations of flavors sound delicious! Thanks for sharing this recipe with us. I have never heard of it before.


rebeccamealey profile image

rebeccamealey 3 years ago from Northeastern Georgia, USA

This sounds like an awesome venture for preparing a unique meal! Thank you for stirring our culinary imaginations!


tonymead60 profile image

tonymead60 3 years ago from Yorkshire Author

kashmir,

nice to see you again my friend, and thank you for the vote and sharing.

it is an easy meal, just takes a bit of time.

regards

Tony

Kathryn

thank you for your visit, the flavours and texture are quite luxurious and really special. Try and I am sure you will be overwhelmed by the taste. You change the spices or reduce them to your own taste.

Rebecca

Thank you for your visit and comment. I was amazed by the intensity of flavours that come through in the final dish, and of course you can make this in any oven proof stew pot.

regards to all

Tony


Indian Chef profile image

Indian Chef 3 years ago from New Delhi India

Tony, the recipe looks good but since I am Hindu so I do not eat beef. Can beef be repalced by any other meat?


tonymead60 profile image

tonymead60 3 years ago from Yorkshire Author

Indian Chef

thank you for comment.

You could use lamb, goat, chicken. sorry about the beef, no offense.

Lamb or mutton would give a slightly different taste, but it is a meat I prefer to use, especially in my curries.

regards

Tony


Indian Chef profile image

Indian Chef 3 years ago from New Delhi India

I have got nothing against people eating beef. if your religion allows it then it is ok for you. My religion do not allow it so it is not ok for me..it is as simple as this.


ChristyWrites profile image

ChristyWrites 3 years ago from British Columbia, Canada

This looks to be an interesting recipe, thanks!


tonymead60 profile image

tonymead60 3 years ago from Yorkshire Author

ChristyWrites

thank you for your visit and comment. You should try it, the flavours are surprising and quite something different.

regards

Tony


Derdriu 3 years ago

Tony, In particular, I always appreciate the helpful tips you give (such as getting more for your money and taste buds with specific cuts of meat) and the information you share (such as about the ancient Roman-originating Moroccan/North African styled food pot). Additionally, I like the drinks information that you provide since you know that I'll ask if it's not there ;-].

It's always fun to read about what happens in the kitchen when the Proper Champion Yorkshireman and his buddy Fabio have recipes on their minds and time on their hands.

Shared.

Respectfully, and with many thanks and all the votes for yet another great Tony/Fabio recipe and all best wishes to you, you family and friends, Derdriu


tonymead60 profile image

tonymead60 3 years ago from Yorkshire Author

Derdriu

many thanks for calling in and having a chat. The flavours of this dish actually came as a surprise to me, a real journey through the various tastes of Africa and Europe.

I always add the drinks now just for you, although it was a really helpful question, because I thought about improving my recipes.

MOst of Fabio's ideas are about eating rather than cooking,but he does do his share and we have great fun along the way.#

an honour to serve you mighty Celtic Queen of fluterbies. my respect and best wishes to your family too. Let's hope that the house in Yorkshire is not far away.

ttfn

Tony


Derdriu 3 years ago

Tony, One of my Q&A was whether or not a new neighbor has ever borrowed sugar! So I guess we each will have to keep the kettle on and the shelf for tea and accessories stocked!

Respectfully, and with many thanks for the drink (hiccup!) information oh Proper Champion Yorkshireman and Owd Yorkshire Cousin, Derdriu


tonymead60 profile image

tonymead60 3 years ago from Yorkshire Author

Derdriu

I'd certainly let you have a cup of sugar if you needed it. The kettle awaits oh Celtic Queen and Yorky cuz.

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