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Section: Stew: Oven
Recipe: Beef Tagine with Sweet Potatoes

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Beef Tagine with Sweet Potatoes
2 1/2 to 3 pounds beef stewing meat, such as shoulder, chuck, or short ribs
of beef (with some bone), cut into 1 1/4 inch chunks
1/4 teaspoon turmeric
1/4 teaspoon freshly ground black pepper
1/4 cup oil
1/2 teaspoon sharp paprika
1/4 teaspoon ground ginger
2 pinches ground cumin
1 pinch cayenne pepper
1 1/2 medium onions, finely chopped
1/4 cup mixed chopped herbs (parsley and cilantro)
2 ripe tomatoes
1 pound sweet potatoes
Juice of 1 lemon

Paring knife
Vegetable peeler
5 1/2 quart flameproof casserole with a tight-fitting lid
3 1/2 quart saucepan
Shallow ovenproof serving dish
Aluminum foil

WORKING TIME: 30 minutes
COOKING TIME: 2 hours or more

Serves: 4 to 6

1. Remove and discard the excess fat from the beef. Place the beef in the
casserole with the turmeric, salt, pepper, and oil. Fry, turning the beef
often to lightly brown all sides. Cover the casserole tightly and cook 15
minutes WITHOUT LIFTING THE COVER. The meat will cook in its own juices,
drawn out by the salt over low heat.

2. Stir in the remaining spices, chopped onion, herbs, and very little
water. Simmer, covered, 1 1/2 to 2 hours over gentle heat, until the meat is
very tender (almost falling off the bones). Add water whenever necessary to
keep the meat from scorching.

3. Peel the tomatoes, halve them crosswise and squeeze out the seeds, then
cut them into chunks. Peel the sweet potatoes and cut them into
1/2-inch-thick slices.

4. Preheat the oven to 350F. Transfer the meat and gravy to the serving
dish. Place the sweet potatoes on top of the meat and the tomatoes on top of
the sweet potatoes. Cover with foil and bake 40 minutes, until the meat and
potatoes are tender. Remove the foil cover, raise the oven temperature to
450F, and transfer the dish to the upper shelf of the oven. Bake until
there is a brown-spotted crust over the tomatoes. (If there is a great deal
of gravy in the pan, pour it off into a saucepan and reduce over high heat
to 1 cup before returning it to the dish.) Taste for seasoning and serve at

From: Couscous and other Good Food from Morocco by Paula Wolfert
Posted to rec.food.cooking by Bob Terwilliger on June 4, 2009.
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