Beef Tagine with Xenial Flair
A hearty and aromatic beef tagine dish infused with the warm spices of the Maghreb, featuring a blend of xenial and tunisian flavors.
Ingredients
- ●1 pound, cut into 1-inch cubes beefChuck or round work well
- ●2 tablespoons xenial spice blendAvailable at most Middle Eastern markets or online
- ●2 tablespoons tunisian olive oilUse a high-quality, extra-virgin oil
- ●1 large, chopped onionYellow or white onion works best
- ●3 cloves, minced garlicUse fresh for the best flavor
- ●1 cup chicken brothLow-sodium broth is best
- ●1 teaspoon tagine spice blendAvailable at most North African markets or online
- ●1 teaspoon cuminGround or whole cumin seeds work well
- ●1/2 teaspoon cinnamonGround cinnamon is best
- ●1/2 teaspoon saltUse kosher or sea salt for the best flavor
Instructions
- 1
Heat the olive oil in the bottom of a large clay or ceramic tagine pot over medium heat.
- 2
Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
- 3
Add the garlic and cook for 1 minute, stirring constantly.
- 4
Add the beef and cook until browned on all sides, about 5 minutes.
- 5
Add the xenial spice blend, tagine spice blend, cumin, cinnamon, salt, and chicken broth.
- 6
Stir to combine, then cover the pot with a lid.
- 7
Transfer the pot to the oven and cook at 300°F (150°C) for 2 1/2 hours, or until the beef is tender.
- 8
Remove the pot from the oven and let it cool slightly.
- 9
Serve the beef and sauce over couscous or rice.
- 10
Garnish with fresh parsley or cilantro, if desired.