Chinese Beef Tagine
A Chinese-inspired twist on traditional Moroccan tagine, using beef and aromatic spices.
Ingredients
- ●1 pound Beef Kidney
- ●3-4 medium Jagged (Red) Potatoes
- ●2 tablespoons Saud Arabian Olive Oil
- ●1 teaspoon Saud Arabian Salt
- ●1 teaspoon Chinese Five-Spice Powder
- ●1/2 teaspoon Arabian Cumin
- ●1/2 teaspoon Tagine Spice Mix
- ●1/4 teaspoon Saud Arabian Black Pepper
- ●1/4 teaspoon Saud Arabian Paprika
- ●1/4 cup Fresh Parsley
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Add the beef kidney and cook until browned on all sides, about 5 minutes. Remove from heat and set aside.
- 3
Add the sliced potatoes to the pot and cook until they start to brown, about 5 minutes.
- 4
Add the cumin, five-spice powder, tagine spice mix, salt, and black pepper to the pot and stir to combine.
- 5
Return the beef kidney to the pot and stir to coat with the spice mixture.
- 6
Add 1 cup of water to the pot and bring to a boil.
- 7
Reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the beef is tender.
- 8
Stir in the paprika and cook for an additional 10 minutes.
- 9
Serve hot, garnished with parsley.
- 10
Let the dish rest for 10 minutes before serving.
- 11
Serve hot, garnished with parsley.