Servings: 4 to 6
Beef tagines can be very good indeed. After hours of slow simmering, the meat comes out buttery and soft, and the sauce acquires excellent flavor. The spicing in this dish follows the Marrakesh style, while the particular preliminary browning of the meat is Tetuanese.
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This was really good. The reason for 4 stars, not 5, is because I felt it needed a bit of something...sweet. I added some golden raisins, a good pinch of brown sugar, some cinnamon and cardamom, and that was it. I also threw in a few carrots cause I like lots of veg. It was terrific served with the cauliflower.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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