- Yield: 6-8 servings
Beef Tagine-Style
Travis Clements, Executive Chef, Idle Hour Club (Macon, Ga.)
Ingredients
- mixed trim (ribeye, striploin, tenderloin) - 3 lbs., 2-inch cuts
- kosher salt - to taste
- onions - 2 ea., sliced
- garlic - 4 cloves, minced
- fresh ginger - 1 Tbsp., grated
- beef stock - 2 cups (lighter than before)
- tomato - 3/4 cup, grated (keep it tighter)
- dried apricots - 3/4 cup, halved
- honey - 1-2 tsps. (restrained)
- bay leaf - 1 ea.
- lemon - zest and juice
- fresh cilantro and parsley
- Ingredients for the Spice Base (Toast and Grind):
- cumin seed - 2 tsps.
- coriander seed - 2 tsps.
- black peppercorn - 1 tsp.
- cinnamon stick - 1 ea. (split, toast half, reserve other half)
- Ingredients for the Additional Spices:
- paprika - 1 tsp.
- turmeric - 3/4 tsp.
- ground ginger - 1 tsp.
- Aleppo pepper - 1-1½ tsp.
- Ingredients for the Almond and Apricot Couscous:
- couscous - 2 cups
- hot chicken - 2 cups
- dried apricots - 1/2 cup, rough chop
- almonds - 1/2 cup, toasted, sliced
- butter - 2 Tbsps.
- shallot - 1 ea., small, minced
- cumin - 1 tsp.
- lemon zest - 1 ea.
- fresh parsley - to taste
- salt - to taste
- Ingredients for the Quick Pickled Carrots:
- carrots - 2 ea., shaved ribbons
- vinegar - 1/2 cup
- water - 1/2 cup
- sugar - 2 Tbsps.
- salt - 1 Tbsp.
- Ingredients for the Salad Components:
- blood oranges - supremed
- pickled carrot ribbons
- thinly sliced fennel - (optional but excellent)
- arugula or herbs
- Ingredients for the Dressing:
- olive oil - 3 Tbsps.
- blood orange juice - 1 Tbsp.
- honey - 1 tsp.
- salt - to taste
- Ingredients for the Mint Chimichurri:
- fresh mint - 1 cup, packed
- parsley - 1/2 cup
- garlic - 2 cloves
- fresh oregano - 1 Tbsp.
- Aleppo pepper - 1 tsp.
- red wine vinegar - 2 Tbsps.
- lemon - zest and small amount of juice
- olive oil - 1/2 cup
- salt - to taste
Instructions
Procedure for the Beef:
- Toast cumin, coriander, peppercorn, and half the cinnamon stick until fragrant.
- Grind coarse (not powder—keep texture). Season beef.
- Sear quickly over high heat. Get color, don’t cook through. Remove.
- Sweat onions in olive oil until soft and lightly caramelized.
- Add garlic and ginger.
- Add ground spice mix and paprika, turmeric, ginger, and Aleppo. Toast gently.
- Add tomato, stock, apricots, honey, bay, and remaining cinnamon stick.
- Simmer 20-25 minutes to develop flavor before beef goes back in.
- Return beef and cook gently for 30-40 minutes max (low simmer).
- Lemon zest and juice at the end.
- Adjust salt, sweetness, and Aleppo.
Procedure for the Quick Pickled Carrots:
- Bring to simmer.
- Pour over carrots. Cool.
Procedure for the Almond and Apricot Couscous:
- Sweat shallot in butter with a pinch of salt.
- Add stock, apricots, and cumin. Bring to simmer.
- Pour over couscous. Cover 5-7 min.
- Fluff. Fold in almonds, lemon zest, and herbs.
- Adjust seasoning.
Procedure for the Blood Orange and Pickled Carrot Salad:
- Toss gently.
- Finish with sea salt.
Procedure for the Mint Chimichurri:
- Combine all ingredients and blend.
- Taste for seasoning.
