Sous Vide Beef and Prune Tagine Recipe
Victoria Glass's sous vide beef tagine recipe sees beef shin slow-cooked in a host of warming aromatics and sticky prunes for a comforting yet simple dish.
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Vacuum bag
- Pot
- Skillet
- Chef's knife
- Cutting board
- Dish
- Mixing bowl
- Serving bowl
- Kettle
- Measuring cup
- Spoon
- Fork
- Stove
Ingredients
- 1kg beef shin, cut into cubes
- 2 onions, finely chopped
- 1 pinch of saffron, ground to a powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp garlic powder
- 250g of prunes, stoned
- 1 tbsp of runny honey
- 50g of unsalted butter, chilled
- 5 ice cubes
- 1 tbsp of olive oil
- salt
- pepper
- 300g of couscous
- 1 tbsp of extra virgin olive oil
- 75g of flaked almonds, toasted
- 1 tbsp of toasted sesame seeds
- 1 handful of coriander, chopped
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