John Myers
Beef Tagine with Vegetables
The perfect beef tagine with vegetables recipe with a picture and simple step-by-step instructions.
- 180 g Steak hip
- 160 g Triplets
- 1 tsp Salt
- 140 g 2 Bundmöhren
- 100 g 1 Zwiebel
- 150 g Mushrooms / whole heads from the can
- 1 Knoblauchzehe
- 1 Stück Ingwer
- 1 rote Chilischote
- 3 tbsp Peanut oil
- 3 tbsp Tomato paste
- 1 tsp Rubbed thyme
- 1 tsp Ras AL HANOUT
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 tsp Flour
- 250 ml Light beer
- 1 big pinch Sugar
- Parsley for garnish
- Baguette
- Wash the steak hips, pat dry with kitchen paper and cut into bite-sized pieces. Peel and wash triplets, cook in salted water (1 teaspoon salt) for about 15 minutes and drain. Peel the bunch of carrots, cut in half lengthways and cut diagonally into pieces. Peel and quarter the onion and cut into wedges / assemble apart. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat peanut oil (2 tbsp) in a pan and stir-fry the onion wedges, carrot pieces, ginger cubes, garlic clove cubes and chilli pepper cubes for about 15 minutes. Add tomato paste (2 tbsp) and fry / sear. Season with rubbed thyme (1 teaspoon), HAS tbsp HANOUT (1 teaspoon), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and remove everything from the pan. Pour peanut oil (1 tbsp) into the frying pan, add the steak carcasses, stir-fry for about 15 minutes, dust with flour (1 teaspoon) and remove. Put the tomato paste (1 tbsp) in the frying pan, stir-fry with it and deglaze / pour over the beer. Season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Pour all ingredients into the tagine one after the other, pour the beer liquid over them and finish cooking in the preheated oven at 175 ° C for about 30 minutes. Garnish the beef tagine with parsley and serve with a baguette.
Facebook Comments