Beef and Onion Tagine with Prunes and Apricots

Name: Beef and Onion Tagine with Prunes and Apricots
Cook time: 3 h
Total time: 3 h
Yield: 6 to 8 Servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2½ pounds red onions, halved and sliced ¼ inch thick; Kosher salt and ground black pepper; 3 pounds boneless beef short ribs, cut into 1- to 1½-inch chunks; 2½ teaspoons ground ginger; 1½ teaspoons ground turmeric; ½ cup pitted prunes, roughly chopped, divided; 1 head garlic, outer papery skins removed, top third cut off and discarded; 1 cinnamon stick; ½ cup dried apricots, quartered; 2 tablespoons honey; ½ teaspoon ground cinnamon; 2 tablespoons sesame seeds, toasted; ½ cup lightly packed fresh flat-leaf parsley, chopped; ¼ cup sliced almonds, toasted

Adapted by Courtney Hill

6 to 8 Servings

3 hours 30 minutes active

Free

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Tagine de boeuf aux pruneaux is a classic Moroccan braise, one that exemplifies the North African way of combining savory and sweet ingredients along with warm, aromatic spices. In Fes, we tasted many renditions of this stew of beef, onions and dried fruits—in casual eateries, upscale restaurants and even home kitchens. When re-creating the dish, we aimed to combine the best attributes of our favorite versions: a generous amount of silky caramelized onions, chunks of fork-tender beef, a harmonious mix of aromatic spices and enough savory garlic to balance the sweetness of the fruits. The customary method for making tagine de boeuf aux pruneaux is to layer the ingredients in the pot. We took a cue from home cook Rkia Ouali who reserved half of the copious amount of onions for scattering on top of the stew before allowing it to simmer slowly. This technique creates a little variation in the onions’ texture and flavor, with the slices at the bottom becoming meltingly soft and the ones at the surface taking on some light caramelization. We serve our tagine garnished with almonds and parsley, along with dried apricots and additional prunes simmered until plump in some of the braising liquid, then finished with sesame seeds. This elegant compote-like flourish was unique to home cook Hayat Hamass’ recipe and one we adopted to bring some contrasting flavor and color to the stew. The Moroccan flatbread called khobz is the traditional accompaniment for this tagine; alternatively, serve warmed pita or crusty bread alongside.

6 to 8

Servings

Tip

Don’t put the stew into the oven until the liquid has reached a simmer on the stovetop. If it’s shy of simmering when the pot goes into the oven, it will take longer to come to temperature and the cooking time will need to be extended. Also, after removing ½ cup of the braising liquid, be sure to return the pot to the oven uncovered. This will allow the liquid to reduce slightly, yielding deeper, more concentrated flavor. It also will allow the upper layer of onions to take on some color.

3 hours

30 minutes active

2 tablespoons extra-virgin olive oil

2½ pounds red onions, halved and sliced ¼ inch thick

Kosher salt and ground black pepper

3 pounds boneless beef short ribs, cut into 1- to 1½-inch chunks

2½ teaspoons ground ginger

1½ teaspoons ground turmeric

½ cup pitted prunes, roughly chopped, divided

1 head garlic, outer papery skins removed, top third cut off and discarded

1 cinnamon stick

½ cup dried apricots, quartered

2 tablespoons honey

½ teaspoon ground cinnamon

2 tablespoons sesame seeds, toasted

½ cup lightly packed fresh flat-leaf parsley, chopped

¼ cup sliced almonds, toasted

Ingredients

2

tablespoons extra-virgin olive oil
2½

pounds red onions, halved and sliced ¼ inch thick
Kosher salt and ground black pepper
3

pounds boneless beef short ribs, cut into 1- to 1½-inch chunks
2½

teaspoons ground ginger
1½

teaspoons ground turmeric
½

cup pitted prunes, roughly chopped, divided
1

head garlic, outer papery skins removed, top third cut off and discarded
1

cinnamon stick
½

cup dried apricots, quartered
2

tablespoons honey
½

teaspoon ground cinnamon
2

tablespoons sesame seeds, toasted
½

cup lightly packed fresh flat-leaf parsley, chopped
¼

cup sliced almonds, toasted

Directions

01

Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven over medium, combine the oil, half of the onions and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the onions are wilted and translucent, 7 to 9 minutes. Add the beef, ginger, turmeric, 1½ teaspoons salt and ½ teaspoon pepper; cook, stirring occasionally, until the mixture is fragrant, about 2 minutes.
02

Stir in half of the prunes, then nestle the garlic and cinnamon stick into the mixture. Distribute the remaining onions in an even layer over the top and sprinkle with ⅛ teaspoon each salt and pepper; do not stir. Add 2½ cups water, cover and bring to a simmer. Cover, transfer to the oven and cook for 2 hours.
03

Remove the pot from the oven. Carefully tilt the pot to pool the liquid to one side, then measure ½ cup of the braising liquid into a small saucepan. Return the pot, uncovered, to the oven and cook until a skewer inserted into the beef meets no resistance and the onions on the surface are lightly browned, about 30 minutes.
04

Meanwhile, to the saucepan, add the remaining prunes, the apricots, honey, cinnamon, ½ teaspoon each salt and pepper and ½ cup water. Bring to simmer over medium-high, then reduce to medium-low and cook, uncovered and stirring occasionally, until the fruits are plump and tender and have absorbed most of the liquid, about 15 minutes. Remove from the heat and stir in the sesame seeds; set aside.
05

When the beef is done, remove the pot from the oven. Using tongs, squeeze the garlic cloves from the head into the stew; mash the cloves against the side of the pot and stir them into the cooking liquid. Remove and discard the cinnamon stick. Taste and season the tagine with salt and pepper. Serve sprinkled with the parsley and almonds, and with the apricot-prune mixture alongside.

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Reviews

Diana L.

February 10, 2023

This was delicious.

I could not find boneless short ribs, so I ended up buying with a bone in then cutting the bone out. I wish I bought more meat. I ended up with only 1.5 pounds. I cut my meet into bite size pieces. My family really liked this dish. It reminded me of the dish from Baku, Azerbaijan. It is served on top of the rice. So I have made Basmati rice for it. My family loved the sauce. I thought it was too sweet. I think next time, I will buy more meat and make the sauce, but I think the sauce was too sweet because of honey. I wonder if without it, it is going to be good.