Tagine with apricot and beef Delicious flavor combinations

Apricot Tajine with Beef became a culinary marvel in Morocco's old oasis towns, when trade routes intersected, combining the richness of Moroccan spices with the sweetness of dried apricots.

This meal displays the influences of both Arab and Berber traditions, as apricots were introduced to Morocco via trade with the Mediterranean regions.

The slow-cooked beef, supple and succulent, complements the acidic sweetness of the apricots, resulting in a symphony of flavors that lingers on the mouth.

Today, Apricot Tajine with Beef is a tribute to Moroccan cuisine's originality and creativity, presenting a delectable combination of savory and sweet that continues to enchant palates around the globe. 

You may have eaten tajine at a restaurant or experienced it firsthand when visiting Morocco. It can seem tough to duplicate the flavors and combinations, but it's actually much simpler to prepare

How to Prepare Apricot Tajine with Beef 

20 minutes for preparation
3 HOURS to cook
3 hours, 20 minutes in total

Ingredients: 

• 1 to 2 pounds of beef, cut into 3 to 4 inch chunks, with or without the bone.
• 1/2 pound of finely chopped onions.
• 3 finely chopped garlic cloves.
• 1 teaspoon each of salt, pepper, and ginger.
• 5–10 saffron threads.
• 1 tsp cinnamon.
• 1/4 cup vegetable or olive oil (less oil if the meat is higher in fat content).
• 1 cup full of chopped cilantro.
• 1/2 pound of dried apricots.
• 1–2 tablespoons of fresh, organic honey.
• 1 1/2 teaspoons of ground cinnamon.
• 1/2 cup of blanched, fried almonds.

Guidelines for Using a Regular Pot or Pressure Cooker

If using a stove top pot, ensure that the meat is submerged in water. The meat should fall off the bone and be extremely tender after 2 1/2 to 3 hours of simmering undercover over medium heat.
If it cooks off too rapidly, you might need to add extra water.

Include the cilantro. Boil the liquids and meat together. After the meat is done, remove it and let the leftover water evaporate to form a rich sauce.

After adding the water and cilantro to a pressure cooker, make sure the cooker is covered. Cook for 45 to 50 minutes on medium heat.

Open the cover and release the pressure. After removing the meat, uncover and reduce the sauce.
Tips for Preparing Food in a Tajine Pot

Place the oil, onions, and garlic in the bottom of a tajine. Reduce heat to low and start cooking. Sauté the onions until they become transparent using a spoon or spatula.

Add the chopped parsley, cilantro, ginger, cinnamon, salt, and pepper to the tajine. Cook for a few minutes until the meat starts to brown. Finally, add the saffron threads, which have been gently crushed. To coat the meat, stir one more.

Fill the tajine with 1/4 to 1/2 cup of water to the bottom. Sufficient to prevent the tajine from drying out above the heat source without spilling over the edge.
Keep the heat on low and cover.

After about 45 minutes of cooking, check. Cooking time will be about two hours, however the exact amount of time will vary depending on the type of beef utilized.

If it starts to appear dry, you might need to add extra water. To avoid breaking the steam seal, try not to open the tajine too frequently. When done, the flesh ought to be extremely soft.

For the apricots:  (you can do this while the meat cooks)

In a small pot with water and honey, add the dried apricots. Simmer over medium heat, making sure the apricots are not scorching and there is enough liquid. Simmer for a while longer until extremely soft. The oven and the apricots will determine how long this procedure takes.

Add a little extra cinnamon, if preferred, towards the end. Cook until a thick syrup is covering them.