Saturday, October 20, 2012
I woke up today thinking about Beef Tangine.
And then I remembered I had promised to post that recipe.
Well, today is the perfect day for such a dinner. Beef Tangine lends itself to fall - warm, comforting, fragrant.
And easy. If you're like me, Saturday is full of soccer and laundry and errands and house cleaning. While entertaining the monsters. So this is perfect!
You will need:
2 teaspoons paprika
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 lb beef shoulder roast, trimmed and cut into 1-inch cubes (I've used about every cut there is - they all seem to come out tender and flavorful!)
1 tablespoon olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 cup chicken broth
14.5 oz can diced tomatoes, undrained
3 cups cubed (about 1" size) peeled butternut squash (it's about 1 lb)
Combine first 6 ingredients in a medium bowl. Add beef and toss well to coat.
Meanwhile, heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook about 5 minutes or until browned, stirring occasionally. Add garlic; cook 30-60 seconds, til fragrant, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 more minutes. Then add squash; cover, reduce heat, and simmer until squash is tender.(This takes about 20-30 minutes, in my experience.)
I like to serve mine over couscous. A couple times, when I've discovered I'm out of couscous, I've added a bit more broth and served it with crusty bread, more like a stew.
Either way, it's always amazing.