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Beef and pear tagine
Beef and pear tagine
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Host a lavish Moroccan feast with this impressive tagine dish to wow your guests.
Ingredients:
  • 235.95 gm honey
  • 1 large lemon, juiced
  • 2 firm pears, cores removed, cut into thick wedges
  • 2.50 gm ground cinnamon
  • 1 tsp ground allspice
  • 2kg beef chuck steak, cut into 3cm cubes
  • 2 brown onions, finely chopped
  • 3cm piece fresh ginger, peeled, grated
  • 3 - 30.00 gm Moroccan Spice Blend
  • 20g butter
Instructions:
  • In a saucepan over medium-high heat, combine 1 1/2 cups cold water, honey, 1/4 cup lemon juice, pears, cinnamon, and allspice. Bring to a boil, then reduce heat to medium and simmer uncovered for 25 minutes until pears are tender. Let cool, then drain and set pears aside, reserving the liquid.
  • Preheat the oven to 180°C. In a heavy-based saucepan over high heat, heat 1 tablespoon of oil. Sear the steak in batches for 3 minutes each until golden brown, adding more oil if needed. Transfer the steak to a large plate.
  • Lower the heat to medium. Add the onion to the pan and cook, stirring, for 5 minutes until soft. Mix in the garlic, ginger, and spice blend, and cook for 1 minute. Put the steak back into the pan along with 1 1/3 cups of reserved pear syrup, and bring to a boil. Transfer the tagine to an ovenproof casserole dish, cover with a lid, and bake in the oven for 1 1/2 hours.
  • Heat butter in a non-stick frying pan over medium-low heat. Cook pears for 2 to 3 minutes on each side until golden. Stir cooked pears into the tagine and bake uncovered for 25 minutes until steak is tender. Serve with pumpkin and chickpea salad and Moroccan bread.

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