This is full of Moroccan beef roasted vegetables

As a Moroccan cook based in London, I know myself well in both European and Moroccan cuisine, and as much as I like each of the more traditional approaches, it is very fun to mix these approaches. This is exactly what I did in the beef recipe, which is multilayer and harnessed without being too difficult. The interpretation of the beef roast combines western roasted techniques with some of my favorite flavors in Moroccan cuisine: beef pieces that are fresh, chickpeas, chickpeas and fragrant Ras el Hanout. It is not a food that is purely Moroccan or European, but a mixture of both.

Why is this Moroccan stew not tagin?

To make it clear, this recipe is stew and not tagin. Both the tag and the stew are slowly cooked Braise, and there can be many overlaps with terms. For people who are less familiar with Moroccan food, they can assume that Moroccan spices, such as Ras El Hanout, Moroccan spices and Moroccan spices, should be tagged by label. But for Moroccans, this recipe is never considered to be Tagin, not just because it is not made in the unique cone -shaped container known as Tagin (it is very common for Moroccans to make the members. without Home use of classic clay tagins at home). This stew cannot be considered as a tag because Morocco members follow rules that are not used in this recipe, some here:

• Tagin begins with an onion and karlic base, which is roasted in olive oil and/or butter.
• For meat -based tags, larger skeletons are used.
• The meat in Tagin never browns.
• Ras El Hanout is used only for a type of Tagin called Mrouzia (lamb raisins, almonds and honey) and is not coupled with beef in a tag.
• The tomato compasion is only used in tomato -based tagins.
• Vegetables, such as the collar greens used here, are usually cooked with m'qualli Way (ground turmeric and ground ginger) and never with Ras el Hanout.

Of course, the “rules” are violated and can be claimed that some recipes that refute one or more of the above can still be considered as Tagin. However, in the case of the recipe, I have so many rules, and so many I accept Western Cooking that I do not call this recipe Tagin, and I am sure that most of the Moroccan cuisine knows Moroccan cuisine.

Steps for a tasteful Moroccan style beef stew

Then why break the Moroccan Tagini tradition and apply Moroccan flavors to a stew? This is simply because I love this combination of flavors. For me, this recipe is a classic stew to which I added Ras el Hanout to an aromatic Moroccan atmosphere, and its success leads to some flavor and texture techniques:

• Brown the meat: In a Moroccan tag, the meat was not tanned, but for my stew, the pieces of beef on both sides are high to form a caramelized bark before seeing it. The reason is that the labels are not brown, the meat is likely to stem from functionality: the tags are traditionally a lower -heat clay pots so that the vessel is not damaged. The tool itself restricted tanning and made it a less important element of the cooking style.

  The fact is that you get more sensitivity if you don't tan (because tanning dries the meat surface) and most of the Moroccan labels are as much flavored elsewhere as Maillard reaction It may be deprioritized above the tenderness and the clean, clean flavor profile. But in this stew, I like the broth is deep, tasty, that the meat browns it, and how this aroma is coupled with the fragrant spices of Ras el Hanout.

• Create a tasteful aromatic base: This is the aromatic basis of the stew from which most of its taste comes from. Ras el Hanout spice mixture, tomato paste and garlic are added to the toasted onion to briefly melt the rendered beef. Fatty flowering of the spices before adding the liquid allows the total complexity of Ras el Hanout to pass through, spreading fat-soluble flower, earthy and warming flavor. In addition, I only add one teaspoon of honey to balance the intense taste of beef and spices and simmer the coriah pack with the stew to improve the Moroccan taste profile.
• We cook slowly: This is a key cooking step for all meat stews. The slow, gentle pan ensures that the hard connective tissue of the beef has a chance to break down and soften until the forks are. I decided to steam on the stove, avoiding the need to have a large, heavy pot of hot liquid from and out of the oven (though necessary, if necessary in a moderately low oven). Just make sure you regularly check the pan and set the burner adjusting to maintain the steam while avoiding the bottom.
• Add a bright taste and favor with fresh vegetables and beans: The final supplements revive the stew and even charging: fresh collar greens and canned chickpeas. After the meat has been steamed for hours and cooked for a long time to keep the greens while keeping the vegetables. I like these final vegetable supplements in balance the riches of the roasted while they are considered cordial.

Ras el Hanout: The key to the roasted taste

The focus of this deeply aromatic stew is Ras el Hanout, a Moroccan spice mixture of signature. The name Ras El Hanout in Arabic turns to the head of the store and refers to the best spices offered by the spice trader. Although there is no only one recipe for Ras el Hanout -since every spice salesman has its own variation -it usually includes a mixture of ground cinnamon, coriander, cumin, ginger and sometimes rose petals or saffron. This aromatic and complex mixture provides this stew to welcome depth and warmth.

While it is difficult to find outside North Africa, Ras El Hanout is now more widely available in Spice Shops and some large-scale grocery stores in the United States, bringing a special blend of fragrant and earthy notes everywhere to home kitchens, although it is easy to make its own.

The exciting combination of this stew is a great meal for hearty beef, warm spices and bright fresh vegetables at any time of the year, but I especially enjoy the shoulder section that leads until spring. I suggest that you serve for family gatherings and special occasions with bread, couscous or even rice.

Cooking method
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