Beef and Green Olive Tagine

Matthew:  I think I first learned of tagine back in high school French class when we had a vocabulary unit on Morocco.  The textbook had an illustration of an outdoor market in which there was a funny looking ceramic dish and a plate of couscous with raisins.  The funny looking dish, called a tagine, helps to trap moisture inside (which is useful in the desert), by having water condense on the sloped sides.  I haven’t purchased a tagine yet, so I thought I would try making this recipe from the Stay at Stove Dad blog in a slow cooker.  For the recipe, I purchased some organic, grass-fed beef stew meat from the co-op.  It was expensive, but really good quality beef.  The tagine spices (cinnamon, turmeric, cayenne, paprika, and ginger) didn’t overwhelm the dish, but instead created a subtle, exotic flavor which paired nicely with the green olives.  I hope to make this again and perhaps experiment with other tagine recipes in the future.

 

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3 responses to “Beef and Green Olive Tagine

  1. I love the way you encourage use of tagine spices. I have a difficult time explaining it. Each includes it’s own strengths – vitamins A, E, and/or anti-inflammatory properties, anti-viral/bacterial/fungal and more. It needs only minute amounts daily and why not do it with food instead of a pill? Research will probably show that the old recipes are healing.

  2. You are an adventurous chef. Sounds really interesting but tasty.

  3. That really looks flavorful! Good Jorb!

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