Moroccan-Style Braised Beef Tagine with Prunes
This braised beef tagine is cooked low and slow with onions, garlic, California Prunes and spices, then served with couscous (or quinoa) and a few easy sides for a “set it and forget it” dinner party meal that will wow guests.
Ingredients
- 2-2 ½ pounds bone-in short ribs
- 1 tablespoon salt
- ½ teaspoon pepper
- 2 onions chopped
- 6 cloves garlic chopped
- 1 inch piece fresh ginger grated
- 1 teaspoon ground coriander
- 1 teaspoon cinnamon
- ¼ teaspoon cardamom
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1½ cups Zinfandel or another full-bodied red wine
- 1 cup California Prunes
- 3 tablespoons fresh-squeezed lemon juice
- ½ cup slivered almonds
- ¼ cup pomegranate seeds
- ¼ cup chopped parsley
Instructions
- Pat short ribs dry with paper towels and season with salt and pepper.
- Heat a large, oven-proof Dutch oven or other large pot with a lid over a medium-high heat. Add short ribs and sear on all sides until golden. Set aside.
- Lower heat to medium-low and add onions. Sauté until translucent. Add garlic and ginger and let soften for 3-4 minutes. Add coriander, cinnamon, cardamom, turmeric and cumin. Cook 5-6 minutes, or until spices are aromatic. Add wine and prunes, increase heat to medium and cook about 20 minutes, or until wine starts to reduce. Reduce heat to medium-low, add short ribs back to the pot, cover and cook 1 ½ hours. Remove lid, flip short ribs and replace lid. Continue cooking an additional 1-2 hours, until the short ribs are fork-tender.
- Stir in lemon juice, and finish with almonds, pomegranate seeds and parsley.
Nutrition
Calories: 444kcalCarbohydrates: 29gProtein: 30gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.002gCholesterol: 81mgSodium: 1260mgPotassium: 975mgFiber: 5gSugar: 15gVitamin A: 446IUVitamin C: 11mgCalcium: 82mgIron: 5mg