Beef Tagine

Tagine is a popular dish found in the Northern African region such as Algeria, Morocco, Tunisia, and Libya and it is named after the pot where the dish is cooked. This pot serves two purposes in an African household one of which is for cooking and another is for ornamental purposes, it is usually made out of heavy clay and traditionally painted and/or glazed. The tagine cooking vessel is made out of two parts, the base which is shaped like a Chinese wok and a cover which is similar shape to a Red Indian tepee. This unique shape is not just there for aesthetic reason but it helps a lot in making the dish flavourful and meats retain its moisture as it traps any condensation effectively, hence the superheated liquid that evaporates goes back to the bottom of the pan. Traditionally tagine is prepared and cooked really slow at low temperatures making the meat really tender, but with today’s cuisine we can achieve nearly similar result to the traditional one in a quicker manner by the help of heavy cast iron pots, casserole and oven combination.

Knowing this dish is of North African origin it will definitely contain a lot of spices which helps flavour the meat and give it a very fragrant smell, some of the spices and herbs used in cooking this dish are cumin, cinnamon, turmeric, coriander and pepper. These spices are used to marinate the meat usually lamb for at least a day so that the meat will absorb all the goodness of the spices. Then it is cooked for a really long time until the meat is so tender it falls off from its bones.

Beef Tagine
Prep time
Cook time
Total time
Serves: 6
  • 1 kg beef ribs
  • 2 tbsp olive oil
  • 2 cups dried apricots
  • 1 large red onion, chopped
  • 6 cloves garlic, minced
  • 2 tsp sized ginger paste
  • 2 tsp cumin
  • 2 tsp cinnamon
  • 2 tsp turmeric
  • 2 tsp coriander
  • 2 tsp chopped mint
  • 2 tsp ground black pepper
  • 4 tbsp honey
  • 300ml orange juice
  • 600ml beef stock
  • 3 tbsp flour
  • salt
  1. In a container marinate beef in ginger, cumin, cinnamon, turmeric, coriander, mint, black pepper, salt (according to your liking) and honey for at least 24 hrs.
  2. In a heavy pan, add oil and sauté onions and garlic then add beef.
  3. Once beef is evenly browned on all sides remove it from heat and set aside.
  4. On a sauce pan add the orange juice, beef stock and flour, mix evenly until free of lumps, heat in low heat until thick.
  5. Place beef and liquid on casserole, cover and bake for 2 hrs. on a preheated oven at 160C.
  6. Add apricots and mix together then bake for 30 more minutes.
  7. Remove from oven then serve with couscous or rice.



No Responses

  1. Your dish looks so tender and delicious. Do you own a tagine or do you use another type of pot to slow cook your dishes? I have been pondering getting one but as you know living in HK low on the whole storage space and wondering if it is really worth it. Take care, BAM

  2. Awesome flavourful recipe Raymund.
    🙂 Mandy

  3. I need one of these pots. The dish, well the food that is, looks just delicious. I love the use of apricots.

  4. Karen says:

    Nice recipe…beef, apricots and the spices sound great.

  5. Tessa says:

    Lovely mixture of spices!

  6. This must have been so fragrant when it was baking.. apricots, mint, ginger.. I wonder why an ordinary pot with a lid wouldn’t do the same thing?? I know the tagine has a steeper lid, though, right?

  7. I haven’t had one of these things in ages

  8. Eha says:

    I cook N African dishes at least 1-2 x week and have managed without a tagine: live in the country and haven’t had a chance to get one. Shall try your recipe with interest. The Moroccan ones are so wellknown here in Oz, but I have tried the Tunisian versions and actually find them more elegant and ‘delicate’ in flavour 🙂 !

  9. Nami | Just One Cookbook says:

    I’ve seen tagine posts before but I have never cooked North African dishes before and don’t own the special pot. Yet I’ve been curious to try too and it’s perfect for upcoming cold weather months! Keeping the recipe to try!

  10. This is everything I like in a dish! Lovely combination of ingredients!

  11. Kiran says:

    Huge fan of Moroccon dishes and this one is definitely yum!

  12. jen laceda says:

    I love a good tagine! You make me want to go back to Morocco…huhuhu…

  13. My Mum makes tagines all the time, but since she is vegetarian they mostly contain eggplant as the “meaty” ingredient. I quite like your version with beef 🙂

  14. I’ve tried a few tagine recipes before and have never been able to have a successful one I liked. I’d love to give this a shot – it sounds tasty.

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