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Beef and Apple Tangine

Updated on November 6, 2017
tonymead60 profile image

Tony loves experimenting with food tastes. One pot meals are his favourites, if they are curries or stews he adds his own blend of flavours.

Please rate this meal

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

Seal the Meat

  1. Heat your frying pan.
  2. Drizzle, just a little oil, use only enough to stop the meat sticking.
  3. Add meat to pan and seal the meat. Turn it as soon as it colours and keep it moving.
  4. Once it has coloured on each side, then add your tomatoes and cook for about 5 minutes.

Now transfer the meat into your Tangine or stew pot and then place it into the pre heated oven gas mark 5 for 2hrs.

GM5 = 370° F or 191° C

Make Your Tangine Sauce

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.


·1. 2 onions,

· 2. 3-4 lime leaves

· 3.1 teaspoon of mustard powder

· 4. 1 large dessert or tablespoon of coriander powder

· 5. 1 tablespoon of turmeric powder

· 6. 1-2 teaspoons of sea salt

· 7. 1 dessert spoon of cider vinegar or balsamic vinegar

· 8. 1 teaspoon of fish sauce or soy sauce.

· 9. ½ pint of water.

· 10 Chopped dates

· 11. Sultanas.

· 12. 2 cloves

· [Optional green cardamom seeds]

· 13.3 cloves of garlic crushed.

· 14. 4 eating apples.

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

Delicious Ingredients.

Heat the same pan as before.

  1. Put the onions in the pan and gently cook,
  2. Once they start to go a little transparent, and then add garlic.
  3. Add a drop of olive oil and fry gently for 5 mins.
  4. Mix together your powder spices, turmeric; mustard; sea salt and coriander.
  5. Gently toast the spices in a dry pan.
  6. Add spices to onions once they start to give off an aroma.
  7. Add a little water to the onions
  8. Add the chopped dates and sultanas
  9. Stir well

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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    • tonymead60 profile imageAUTHOR

      Tony Mead 

      8 years ago from Yorkshire


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

    • profile image


      8 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 imageAUTHOR

      Tony Mead 

      8 years ago from Yorkshire


      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.



    • profile image


      8 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.


      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 imageAUTHOR

      Tony Mead 

      8 years ago from Yorkshire


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



    • ChristyWrites profile image

      Christy Birmingham 

      8 years ago from British Columbia, Canada

      This looks to be an interesting recipe, thanks!

    • Indian Chef profile image

      Indian Chef 

      8 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 is as simple as this.

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      8 years ago from Yorkshire

      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.



    • Indian Chef profile image

      Indian Chef 

      8 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 imageAUTHOR

      Tony Mead 

      8 years ago from Yorkshire


      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.




      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.


      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


    • rebeccamealey profile image

      Rebecca Mealey 

      8 years ago from Northeastern Georgia, USA

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

    • Kathryn Stratford profile image


      8 years ago from Windsor, Connecticut

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

    • kashmir56 profile image

      Thomas Silvia 

      8 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 !

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      8 years ago from Yorkshire


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



    • profile image

      Lula Hunningworth 

      8 years ago

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

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      8 years ago from Yorkshire


      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.



    • profile image

      his granddaughter 

      8 years ago

      very nice gda hope its not too spicey hah xx

    • Beth100 profile image


      8 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!


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