Beef Tagine with Honey, Prunes and Almonds

 

1

boneless beef chuck roast (2 lb), cut into 1-inch cubes

1 1/2

teaspoons salt

1

tablespoon vegetable oil

1

medium onion, chopped (1/2 cup)

2

cloves garlic, finely chopped

3 1/2

cups chicken broth

1

teaspoon ground ginger

1

teaspoon freshly ground pepper

1/2

teaspoon saffron threads, if desired, crushed between your fingers to a powder

1

cup pitted prunes

1/4

cup honey

3/4

teaspoon ground cinnamon

1/2

teaspoon ground cumin

1/4

cup slivered almonds

Juice of 1 lemon (3 tablespoons)

1/2

teaspoon orange flower water, if desired

2

tablespoons chopped fresh parsley

Hot cooked couscous or brown rice, if desired

• 1 Sprinkle beef with 1/2 teaspoon of the salt.
• 2 In 4- or 5-quart Dutch oven or heavy pot, heat oil over medium-high heat until shimmering and hot. Add half of the beef and cook 4 minutes, stirring occasionally, until evenly browned. Use slotted spoon to remove beef and place in bowl. Repeat with remaining beef.
• 3 Add additional oil to pan if necessary. Add onion and cook 4 minutes, stirring constantly, until soft. Add garlic and cook 30 seconds, stirring constantly.
• 4 Return beef to pan. Stir in broth, ginger, pepper, remaining 1 teaspoon salt and the saffron if desired. Heat to boiling, stirring occasionally. Reduce heat to low. Gently simmer uncovered 1 hour, stirring occasionally.
• 5 Stir in prunes, honey, cinnamon and cumin. Cook uncovered 20 to 25 minutes, stirring occasionally, until beef is tender and prunes are plumped but not falling apart.
• 6 Stir in almonds, lemon juice and orange flower water. Sprinkle with parsley and serve over couscous if desired.