63678 moroccan beef prune tagine pot Recipes

baking potato, peeled and cut into 1-inch cubes, sweet potato, peeled and cut into 1-inch cubes, beef brisket, trimmed, hoisin sauce, salsa, quick-cooking tapioca, garlic cloves, minced

zucchini, cut into bite size pieces, beef stew meat, trimmed and cut into 1/2 inch pieces, diced tomatoes with basil oregano and garlic, undrained, pepper, cinnamon sticks

beef, cut into 1 inch cubes, onions, chopped, vegetables, saffron, ras el hanout spice mix, garlic, minced, ginger, minced, salt, pepper, olive oil, butter, sesame seeds (optional), pitted prune

diced lamb , trimmed of most of its fat, onion, peeled and sliced, freshly ground white pepper, cumin, ginger, nutmeg, saffron, salt, preserved lemons, chopped or 1/2 lemons, juice and zest of or 1 seville orange (optional), dried prunes (you could also use apricots), garlic, peeled and chopped, extra virgin olive oil, whole blanched almond, lightly toasted to serve, chopped coriander, to serve

vegetable oil, boneless beef bottom round roast or chuck pot roast, beef gravy, barbeque sauce, carrots, peeled and cut into 2-inch pieces

ground beef, diced onion, garlic, minced, ground cumin, chopped parsley, chopped coriander, freshly chopped mint or 1 tsp dried mint, dried marjoram, paprika, cayenne pepper, chopped mint, red chilli pepper , seeds removed and finely chopped, chopped fresh mint, chopped fresh parsley, chopped fresh coriander, garlic, crushed, ground cumin, low-fat greek yoghurt, seedless cucumber, chopped and diced, garlic, minced, tomato, seeded and finely diced, dried mint, green pepper, finely diced, red wine vinegar, red chilli pepper , seeds removed and finely chopped, olive oil

beef including top or bottom round, beef cheeks, pot roast, and oxtail, coarse sea salt, onions, turnips, peeled and quartered, rutabaga, peeled and cut in eighths, leeks, trimmed and tied in two bundles of six each, carrots, trimmed, peeled, and cut in half , then in quarters lengthwise, celery root, peeled and cut in 4 x 1/2-inch sticks, bouquet garni, peppercorns, dried, imported bay leaves, marrow bone, day-old bread, garlic, peeled, coarse sea salt, cornichons, pickled onions, horseradish, mustards

olive oil, brown onion, thinly sliced, mild curry powder, beef mince, diced tomatoes, desiree potatoes, peeled, chopped, sour cream, green onions, thinly sliced

boneless beef roast, salt, pepper, stir-fry sauce, ketchup, rice vinegar, gingerroot, grated (or 1 tsp ground ginger), frozen peppers and onions, thawed

vegetable broth, pearl barley, uncooked (not quick-cooking ), mushrooms, sliced, dried marjoram, black pepper, ground beef, celery, chopped, green onion, minced, half-and-half, fresh parsley

rice, water, rotel tomatoes (mild or spicy ), corned beef, chopped onion (or onion powder), chopped garlic or 1 clove garlic powder, black pepper, hot sauce

boneless chuck roast, tomatoes, chopped, chipotle chili sauce or 1 (7 oz) can salsa, jalapeno peppers, diced and drained, onion, chopped, garlic cloves, minced, chili powder, honey, kosher salt (or other coarse salt), ground cumin, beef broth, french rolls or sandwich bun, onion, sliced, garnish, cilantro, garnish, sour cream, garnish, tomato, slices garnish

stewing beef, cubed, flour, shortening, onion, sliced, garlic clove, minced, tomato sauce, curry powder

olive oil, chuck steak, trimmed and cut into 3/4-inch pieces, onion, chopped, tomato paste, flour, low sodium beef broth, dried oregano, cumin, tomatoes, chopped, white hominy, drained and rinsed, green bell pepper, chopped, yellow bell pepper, chopped, chipotle chile in adobo, seeded and chopped , plus 1 tbsp of the adobo sauce (from a 7 oz can), lime juice, sour cream (optional)

extra virgin olive oil, butter, all-purpose flour, boneless beef chuck shoulder pot roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless), sea salt, fresh ground black pepper, dry red wine (recommend a burgundy), fresh thyme, garlic cloves, smashed, orange zest, 1-inch each, bay leaves, beef stock, new potatoes , scrubbed clean and cut in half, carrot, peeled and sliced, white pearl onions, white mushroom, cut in half, green peas, frozen or fresh, flat leaf parsley, chopped, for garnish

beef brisket, garlic cloves, salt & freshly ground black pepper, vegetable oil, onions, diced (about 8 cups), turmeric, ground ginger, white pepper, bay leaves, celery, diced, tomatoes, diced, water, green moroccan olives, pitted, preserved lemons, diced , recipe follows, fresh parsley, coarsely chopped, fresh cilantro, coarsely chopped

beef roast, cut into 1-inch cubes, paprika, kosher salt, ground cinnamon, ground ginger, ground cumin, turmeric, crushed red pepper flakes, fresh ground black pepper, extra virgin olive oil or 2 tbsp coconut oil, yellow onion, chopped, garlic cloves, minced, diced tomatoes, butternut squash, peeled and cubed, fresh cilantro, chopped

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.