Mrouzia: Sweet Saffron Beef Tagine with Rice and Salad

Mrouzia: Sweet Saffron Beef Tagine with Rice and Salad

A regal Moroccan beef tagine, featuring tender beef slow-cooked in a complex, sweet and savory sauce infused with saffron, honey, ginger, and cinnamon, garnished with toasted almonds, served over fluffy white rice with a simple, crisp tomato and cucumber salad to balance the richness.

Dietary

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Ingredients

Instructions

  1. Pat the 2 1/2 pounds of beef chuck roast dry with paper towels. Season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides until deeply caramelized, about 10-15 minutes total. Remove beef and set aside.
  2. Reduce heat to medium. Add the remaining 1 tablespoon of olive oil if needed. Add the 2 large thinly sliced yellow onions and cook until very soft and beginning to caramelize, about 10-12 minutes. Stir in the 6 cloves of minced garlic, 1 tablespoon of ground ginger, 1 teaspoon of ground turmeric, 1 teaspoon of ground cinnamon, and the 1/2 teaspoon of saffron threads (with their liquid). Cook for 1 minute until fragrant.
  3. Return the browned beef to the pot. Pour in the 2 cups of beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 2 1/2 to 3 hours, or until the beef is fork-tender. Check periodically to ensure there is enough liquid; add a little water if it becomes too dry.
  4. After the beef is tender, stir in the 1/4 cup of honey. Continue to simmer, uncovered, for another 20-30 minutes, or until the sauce has thickened and coats the beef beautifully. Taste and adjust salt if necessary.
  5. While the tagine is simmering during its final stage, prepare the white rice. In a medium saucepan, combine 1 1/2 cups of uncooked white rice with 2 1/4 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  6. Prepare the simple tomato and cucumber salad. In a medium bowl, combine the 2 diced Roma tomatoes and 1 diced English cucumber. Drizzle with 2 tablespoons of fresh lemon juice and 1 tablespoon of olive oil. Season with a pinch of salt and black pepper. Toss gently.
  7. Serve the Mrouzia hot, spooned over the fluffy white rice. Garnish with the 1/2 cup of toasted blanched slivered almonds and 1/2 teaspoon of ground cinnamon, and 2 tablespoons of chopped fresh parsley if desired. Serve with the tomato and cucumber salad on the side.

Notes

Mrouzia benefits from long, slow cooking to achieve melt-in-your-mouth beef and a rich, developed sauce. Be patient with the browning step for maximum flavor development.

Nutrition (per serving)