Moroccan Beef Tajine with Lemon Oregano Sauce Recipe
Posted on 19th of March, 2010 by Lévana
You wouldn’t believe how easy my Moroccan beef tajine is to make. If my latest cookbook is endowed with so many wonderful recipes, you have my daughter Bella to thank almost as well as me: While I was writing this book, she would call me regularly and ask me with great urgency if I thought of including this or that dish. (“Mommy, how could you leave it out?”) This beef tajine was on top of her must-have repertoire.
My beef tajine, like all tajines, cooks on a stovetop, which is why it is not only succulent, but also low maintenance.
3 pounds lean beef chunks, 2×2″ squares
6 cups water
2 large onions, sliced very thin
Good pinch saffron
1 tablespoon turmeric
5-6 sprigs fresh thyme or oregano, leaves only, or 2 tablespoons dry
1/4 cup fresh lemon juice
Grated zest of 2 lemons
Ground pepper to taste
Cook the beef chunks in the water at medium flame, covered, for two hours. Add the onions, saffron, turmeric and cook covered on a medium flame for 1 hour. Uncover, add the thyme, lemon juice, lemon zest and pepper and cook 15 more minutes. Transfer the meat with a slotted spoon onto a platter. Check the liquid in the pot: If it is too thin, reduce on a high flame for a few minutes until thickened, and pour over the meat. Serve hot.