I'm at D. A. Niels today giving a tajine cooking demonstration and the beef dish will be one of the tajines, based on a Paula Wolfert recipe.
Grand Marnier Balls (Kugel)
3⁄4 cup whipping cream
1⁄4 cup butter
3 tablespoons sugar
3 tablespoons Grand Marnier
7 semi-sweet chocolate baking squares, melted
3 cups chocolate graham cracker crumbs
Put cream, butter and sugar into saucepan over medium heat. Bring to boil, stirring often. Remove from heat.
Add Grand Marnier, chocolate and crumbs. Mix well. Shape into 42 balls. Roll in chocolate sprinkles. Chill or freeze.
Moroccan Beef Tajine(can use lamb)
1 lb beef roast, cut into bite-sized pieces
2 onions, thinly sliced
2 tbs ras el hanout
1-2 tbs olive oil
1-2 tbs butter
good pinch saffron
2 large tomatoes, chopped
3 carrots, peeled and diced
2 green peppers, seeded and diced
1/2 - 1 cup prunes (I used apricots today)
2-3 tbs honey
1 cup chicken broth
1 cup red wine
salt, to taste
Slowly sauté onions on medium-low heat with olive oil until they begin to caramelize. Stir in Ras el Hanout spice blend. Turn up heat to medium-high and add butter and saffron. Brown meat well on all sides and add tomatoes and other vegetables. Add broth, prunes and honey. Add red wine and salt and let simmer for 1-2 hours, depending on using the tajine and toughness of the meat. Meat should melt in your mouth when done.
Serve with flat breads, rice, couscous or bulgur.
Today at D. A. Niels:
Marak (Tajine) of Eggplant, peppers and peas with preserved lemon
¼ cup olive oil
¼ cup olive oil
1 medium globe eggplant
1 onion, thinly sliced
2 tsp sugar
2 ripe or canned tomatoes, chopped (I’m using 2 tbs good tomato paste with tomatoes)
1 tbs Ras el Hanout
1 tsp sea salt
½ tsp turmeric
2 tbs chopped flat leaf parsley
½ preserved lemon (see chef for details)
1. Heat oil in tajine over low heat. Add vegetables and sugar and cover with lid or with parchment paper and the lid and cook gently for 10 minutes. Raise heat slightly and add a splash of water.
2. Add tomatoes and continue to cook, covered for a few minutes.
3. Add the parsley and lemon juice. Garnish with the slivered lemon and olives (or cook in with tajine). Serve warm or at room temperature.