Beef Tagine with Olives

Ingredients

Instructions

0 of 7 steps complete

1. 1Pat the beef dry. Heat olive oil in a heavy Dutch oven over medium-high heat and brown the beef in two batches for 6–8 minutes per batch. Transfer to a plate.
2. 2Reduce heat to medium. Cook onions for 8 minutes until softened, then stir in garlic, ginger, cumin, turmeric, saffron, salt and pepper for 1 minute.
3. 3Return the beef and its juices to the pot. Add broth, scraping up browned bits. Bring to a simmer, cover and reduce heat to low.
4. 4Braise gently for about 2 hours, stirring occasionally, until the beef is almost fork-tender. Add a little water if the sauce becomes dry; avoid a hard boil.
5. 5Rinse the preserved lemon rind to remove excess salt. Add it with the olives and simmer for 15–20 minutes until the beef is fully tender.
6. 6Uncover and simmer briefly if the sauce needs reducing. Stir in parsley and cilantro, taste before adding any extra salt, and serve with bread or couscous prepared separately.
7. 7Refrigerate leftovers in shallow containers within 2 hours for up to 3–4 days. Reheat to 165°F (74°C).