Tagine: Tagine is a North African stew named after the earthenware pot in which it is traditionally cooked. The dish is rich with regional spices such as ginger, cinnamon, turmeric, cumin, and cloves.
Cooking Tip
Allow your beef to marinate in the spice mix overnight for a deeper, more concentrated flavor. Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit thedish.plated.com for cooking videos and tips!
USDA recommends cooking beef to 145° F.
Wine Pairing: 2013 Broadbent Malbec
Ingredients
- 10 ounces flank steak
- 2 shallots
- 1 clove garlic
- 1 cup butternut squash
- 1⁄4 teaspoon chicken base
- 1 packet spice mix
- sweet paprika
- cinnamon
- ground ginger
- crushed red pepper
- 1 can diced tomatoes
- 2⁄3 cup couscous
Instructions
1. Prepare Ingredients
Rinse beef and pat dry with paper towel. Cut into 1-inch cubes. Peel shallot and quarter. Mince garlic. Cut butternut squash into 1⁄2-inch pieces. In a small bowl, mix together chicken base with 1⁄2 cup water.
2. Marinate Beef
In a large bowl, add spice mix and beef and toss to coat. Allow to marinate for at least 5 minutes at room temperature, or overnight in fridge.
3. Cook Beef
Season beef all over with salt and pepper. Heat 1 tablespoon olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add beef and shallot and cook until beef is browned on outside, 1-2 minutes per side, 6-8 minutes total. Add garlic and stir to coat. Immediately add chicken base mixture and diced tomatoes and their juices and stir to combine.
4. Simmer Tagine
Increase heat to high and bring to a boil. Then reduce heat to medium low and add butternut squash. Stir to combine, cover, and simmer until squash begins to soften, 5 minutes. Uncover, increase heat to medium, and cook until squash is tender and sauce has thickened, about 10 minutes more.
5. Cook Couscous
In a medium pot, bring 11⁄3 cups water and a pinch salt to a boil over high heat. In a medium bowl, add couscous, pour over boiling water, and cover with a large plate or lid. Allow to stand until tender and fluffy, 5 minutes. Uncover, add 1 tablespoon olive oil, and fluff with a fork. Taste and add salt as needed.
6. Plate Tagine
Taste tagine and add salt and pepper as needed. Divide couscous evenly between 2 bowls and spoon over tagine. Serve hot.
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