Moroccan-Style Braised Beef Tagine with Prunes - California 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.
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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