Morocco · Tagine
Beef Tajine with Green Beans and Potatoes
A Moroccan beef tajine with green beans, potatoes and carrot, cooked slowly on the bone for two and a half hours in one clay dish. The meat goes on the bottom, under everything else — that is the part people get wrong. And once the vegetables are in, you never stir again.
- Prep
- 20 min
- Cook
- 2 h 30 min
- Serves
- 4
- Level
- Easy, but slow
Method
- Both oils go into a cold tajine — never a hot or an empty one, or the clay cracks. Slice one onion into the base, lay the beef on top, then the garlic, salt, ginger, turmeric and black pepper.
- Turn the meat until every piece is coated, then brown it on both sides over medium-low heat, about 20 minutes.
- Now bury the meat. The second onion over it, then the potatoes and the carrot standing upright around the edge, the green beans in the middle, and the tomato and the spicy pepper on top.
- Mix the sauce — water, the crushed garlic clove, parsley, ginger, salt, turmeric and black pepper. After about 20 minutes, spoon two tablespoons of it over the vegetables.
- Lid on, the lowest heat you have, and leave it for 2½ hours. Spoon the sauce that collects at the bottom back over the vegetables now and then. Do not stir — that is the whole technique.
Serve straight from the tajine with bread, and let everyone eat from their own side.
Watch it made
The full method, step by step, on the channel.