Steak Tagine
A classic dish of meat and vegetables in the Maghreb countries
27 Ingredients
Makes 24 servings
90 to 180 minutes
Nutrition information per serving: 979 Calories; 423 kcal Calories from fat; 47 g Total Fat; 8 g Saturated Fat; 27 g Monounsaturated Fat; 133 mg Cholesterol; 2299 mg Sodium; 86 g Total Carbohydrate; 11.7 g Dietary Fiber; 59 g Protein; 9.3 mg Iron; 16.6 mg Niacin; 1.5 mg Vitamin B6; 8.8 mcg Vitamin B12; 9.7 mg Zinc; 70.5 mcg Selenium; 214 mg Choline;
Ingredients:
Marinated beef:
- beef Shoulder Petite Tenders
- Ground coriander
- Ground cumin
- Salt
- Pepper
- Olive oil
- Cilantro, chopped
Chickpea & Vegetable Tagine:
- Canola oil
- Onions, diced
- Garlic, minced
- Ginger, minced
- Beef stock
- Canned crushed tomatoes with juice
- Canned chickpeas, drained
- Fresh lemon juice
- Green beans, cut into 1-inch pieces
- Dates, pitted and chopped
- Cilantro, chopped
- Sugar
- Ground cumin
- Salt
- Saffron threads
- Chili powder
- Toasted sesame seed
- Seared lemon slices
- Cilantro sprigs
Preparation:
1. Season petite tenders with coriander, cumin, salt and pepper. Combine oil and cilantro in non-reactive container. Add beef; turn to coat. Cover and refrigerate 20 minutes to 2 hours. Turn beef once during marination.
2. Heat oil in large rondo (sauce pan). Add onions, garlic and ginger; saut? until soft but not colored. Add remaining ingredients; simmer until reduced to stew-like consistency, about 1 hour. Yield: About 36 cups.
3. Grill 1 petite tender to medium rare to medium doneness. Carve beef into 1/2-inch-thick slices. Heat 1 1/2 cups Chickpea & Vegetable Tagine; transfer to shallow bowl or individual tagine. Fan beef slices over sauce; sprinkle with 1/2 tsp. sesame seed. Garnish with 3 lemon slices and a few cilantro sprigs.
Source: beeflovingtexans.com
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