Beef Tajine with Prunes
Submitted by Ronnie
Moroccan beef tagine slow-simmered with saffron, ginger, cumin, and sweet pitted prunes, finished with toasted sesame seeds. Serve over couscous with chickpeas for a fragrant North African feast.
YIELD
4 servingsPREP
20 minCOOK
130 minREADY
150 minClose your eyes and you could be wandering through a Moroccan souk with this one. Cubes of beef braise low and slow in a heady mix of saffron, fresh ginger, and cumin until fork-tender and drenched in their own concentrated juices.
Sweet pitted prunes go in near the end, melting into the sauce and creating that signature sweet-savory contrast that makes North African cooking so irresistible.
A shower of toasted sesame seeds on top adds nutty crunch. Spoon it over couscous tossed with chickpeas for the full experience.
Chef Tips
- Let the beef cook until all the liquid evaporates before adding water. This builds deep, caramelized flavor at the base of the tagine.
- Real saffron makes a huge difference here. Bloom the threads in a tablespoon of warm water before adding for the most even color and flavor.
- Check the pot every 30 minutes during the two-hour simmer. Add water only as needed to keep the beef barely covered.
- Toast the sesame seeds in a dry skillet until golden just before serving. They go from done to burned in seconds, so stay close.
Ingredients
Directions
Heat oil.
Add butter. When butter starts to foam add beef to pan.
Cook until all liquid has evaporated.
Stir in onions, garlic, ginger, saffron, cumin, salt and pepper.
Cook until almost dry. Add ½ cup water, cover pan, turn down heat and simmer for 2 hours adding more water as needed.
When beef is tender add prunes and cook 10 minutes more.
Check seasonings.
Serve hot sprinkled with sesame seeds.
I serve it with couscous mixed with chickpeas.
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