Moroccan Beef Tagine

Plenty of ingredients in this but totally worth it for the unreal taste! Get a nice big cut of beef, slow cook it and enjoy! It was that easy. I picked up about a kilo of Tesco Housekeepers cut beef for this. The apricots added a completely different dimension to the flavour, once cooked they’re soft, sweet and taste incredible with the beef and yogurt.


  • 1 tablespoon extra virgin olive oil
  • 1kg beef, ideally brisket but most large cuts will do.
  • 1 red onion, diced
  • 4cm piece fresh ginger, peeled, finely grated
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  •  1 teaspoon mixed spice
  •  1/2 teaspoon ground cardamom
  •  1 cinnamon stick
  •  2 cups beef stock
  •  2/3 cup dried apricots
  •  2 tablespoons honey
  •  Seeds of 1 pomegranate
  •  Steamed couscous, to serve
  •  Plain Greek-style yoghurt, to serve


  1. Heat oil in a large ovenproof saucepan over medium-high heat. Cook beef for 5 minutes each side or until browned. Transfer to a plate.
  2. Add onion to pan. Cook, stirring for 3 minutes or until starting to brown. Add ginger, cumin, coriander, turmeric, mixed spice, cardamom and cinnamon. Cook, stirring for 30 seconds or until fragrant. Add stock and 1 cup water. Bring to a simmer.
  3. Add beef to slow cooker with pan ingredients. Cook for 4 hours, turning beef halfway through. Add apricots around beef. Cook for a further 20 minutes or until beef is tender.
  4. Take the beef out and let rest for 5 minutes before slicing. Use a slotted spoon to remove apricots and serve with the beef.
  5. Drizzle beef with honey. Top with pomegranate and pistachio.
  6. Serve with couscous, like this one, and Greek-style yoghurt.

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