Moroccan-Style Braised Beef Tagine with Prunes
This braised beef tagine is cooked low and slow with onions, garlic, prunes and spices for an easy “set it and forget it” meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at californiaprunes.org.
Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Grater
- Paper towel
- Measuring spoon
- Measuring cup
- Wooden spoon
- Tongs
- Serving platter
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
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