Tajine Beef

  • 20 minutes preparation plus 1.5-2 hours cooking time

    Preparation Time

  • Moderate

    Difficulty Level

  • 4


The tajine is an earthenware cooking pot with conical lid which is used in the North African countries for the preparation of dishes whose main ingredient is the meat, chicken or fish accompanied by dried fruits, vegetables, lots of spices and, occasionally, legumes. Tajine has now been largely replaced by the pots. The closest to that utensil is the hull, even though the tajine is placed over a heat source and the hull is put in the oven. But the cooking method is the same: the food is cooked in its own juices. Nowadays, tajine is considered to be the dishes that were traditionally cooked in this utensil. So, when cooking tajine, make sure that you cover the pot with a lid so that the liquids don’t evaporate and that no taste is lost.


Aromatic, Hot, Gluten-free

  • 800 gr beef, cut into chunks
  • 2 tsp cumin Sunspices
  • 2 tsp ground coriander Sunspices
  • 1 tsp ginger Sunspices
  • 1 tsp turmeric Sunspices
  • 1 cinnamon stick
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 beef broth cube
  • Water
  • 2 tbsp honey
  • 400 gr dried plums, without stones
  • Salt, pepper
  • 200 gr almond slivers


  1. In a bowl, we put the cumin, the coriander, the ginger and the turmeric and we mix very well. We wear gloves and we add the beef. We mix very well until all beef is coated. At this point, it would be better if we covered the bowl with cling film and put it in the fridge for 2-3 hours, so that the meat can be marinated and absorb all tastes and flavors of the spices.
  2. When the meat is marinated, in a large pot we heat the oil very well. We add the onion and we sauté it until it is becomes transparent. We add the meat and we sauté it until it gets a nice color on all sides. We add the cinnamon stick, the broth, salt and pepper and we add water until the meat is fully covered. We lower on medium heat and we cook for 1:30-2 hours, until the meat is tender. We add the plums, the honey, we check to see if it needs more salt and we cook for another 30 minutes, until the meat is completely tender and the sauce thickens.
  3. We serve in a large plate and we sprinkle with the almond slivers. This dish pairs very well either with couscous or with basmati rice.

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