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Moroccan Beef Tajine with Potatoes and Olives

Moroccan Beef Tajine with Potatoes and Olives

Growing up, Moroccan Beef Tajine with Potatoes and Olives was one of my favorites. In fact it is a favorite for most Moroccans. The preserved lemons and green olives give the dish a unique citricy flavor.  The potatoes absorb a lot of flavor from the beef stock, which make them irresistible. So if you make this dish (and I highly recommend that you do), make sure you have a few people to share it with. Otherwise you will end up eating all these juicy and citricy potatoes. I don’t think they are as bad as eating a bag of potato chips, but you are still eating more carbs than you need.

In Morocco, Tajine is served a few times a week for lunch. Because I have a pretty healthy diet, I usually make Tajine once in a while as comfort food, and I do recommend the same for my readers.  This meal is very delicious, yet it could be a bit hard to digest, as for any comfort food. For that reason Moroccans usually serve tea afterwards to help with the digestion.

I hope you get to try this recipe and enjoy it!

Prep Time: 15 Minutes

Cook Time: 2 Hours

Serves: 6

Ingredients:

Ingredients for Moroccan beef tajine
2 lbs of Beef Shanks
1 Small onion chopped
1 Tomato, peeled and chopped
3 Large potatoes peeled and cut in wedges
1 Hand full of pitted green olives
1 Tbsp of olive oil
1 Tbsp of chopped celery
1 preserved lemonquartered
Salt and Pepper to taste
1 tsp of ground ginger
1 tsp of turmeric
1/4 tsp of saffron threads crumbled
4 – 5.5  Cups of water

Directions:

Saute the beef with onions and spices

In a medium size pot or dutch oven, place the meat, onions, olive oil, celery, salt and pepper, and all the spices.

 Mix well and place the pot over medium heat to brown the meat.

brown the beef
Brown the meat on both sides as the picture shows. This is a very important step and it might take up to 20 minutes. You want to be patient. This browning process will actually allow the flavors of the onion and spices to penetrate the meat.

Add tomatoes to the beef
Once the meat is nicely browned up and the onions have reduced, add the tomatoes and cook for another 5 minutes.

Add 4 cups of water to the beef
Add 4 cups of water, cover the pot and let it cook for 1 hour to 1.5 hours until the meat is fork tender.

In Morocco, many people use the pressure cooker to reduce the cooking time by half if not more. I personally prefer to cook my meat on low medium heat. Sometimes if I am home, I’ll even use a dutch ovenand cook it in a 250 degree oven. The meat comes out so tender, juicy and irresistible. Although, the traditional tajine is usually cooked in a Tagine cookware, but if you don’t have one, any pot will do.

The beef should be fork tender
After a 1 to 1.5 hours of cooking, the meat should be fork tender and stock should have reduced as the picture shows.

Add 1 1/2 cups of water to the pot
Add 1.5 so you will have enough water to cook the potatoes.  If the meat is cooked and you still have plenty of stock remaining, you won’t need to add any water.

Add the potatoes, green olives and pickles lemons
Add the potatoes, green olives, and preserved lemon.Cover the pot and cook for 10 minutes or until the potatoes are fork tender but still have a bit of resistance.

Cook the potatoes for 10-15 minutes
This is what it should look like when done.  If you end up with a lot of stock, you can leave the pot on low medium heat with the lid off and reduce the stock until you get the same result as the picture shows.

It is very crucial to reduce the stock because that is how you will end up with a nice, relatively thick sauce to go along the meat and the potatoes, kind of like gravy. And let me tell you, it is the best part of the meal.

Serve the Beef Tajine with bread and tea
Serve the Beef Tajine hot, and enjoy with bread!

Moroccan Beef Tajine with Potatoes and Olives
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Serves: 6
Ingredients
  • 2 lbs of Beef Shanks
  • 1 Small onion chopped
  • 1 Tomato, peeled and chopped
  • 3 Large potatoes peeled and cut in wedges
  • 1 Hand full of pitted green olives
  • 1 Tbsp of olive oil
  • 1 Tbsp of chopped celery
  • 1 Preserved Lemon quartered
  • Salt and Pepper to taste
  • 1 tsp of Ground Ginger
  • 1 tsp of turmeric
  • ¼ tsp of Saffron threads
  • 4 – 5.5 Cups of water
Directions
  1. In a medium size pot or dutch oven , place the meat, onions, olive oil, celery, salt and pepper, and all the spices. Mix well and place the pot over medium heat to brown the meat.
  2. Brown the meat on both sides as the picture shows. This is a very important step and it might take up to 20 minutes. You want to be patient. This browning process will actually allow the flavors of the onion and spices to penetrate the meat.
  3. Once the meat is nicely browned up and the onions have reduced, add the tomatoes and cook for another 5 minutes.
  4. Add 4 cups of water cover the pot and let it cook for 1 hour to 1.5 hours until the meat is fork tender.
  5. After a 1 to 1.5 hours of cooking, the meat should be fork tender and stock should have reduced.
  6. Add 1.5 so you will have enough water to cook the potatoes. If the meat is cooked and you still have plenty of stock remaining, you won't need to add any water.
  7. Add the potatoes, green olives, and preserved lemon . Cover the pot and cook for 10 minutes or until the potatoes are fork tender but still have a bit of resistance.
  8. If you end up with a lot of stock, you can leave the pot on low medium heat with the lid off and reduce the stock until you end up with a nice, relatively thick sauce to go along the meat and the potatoes, kind of like gravy.
  9. Serve the Beef Tajine hot, and enjoy with bread!

2 Comment

    1. Nikkitha,
      Thank you for visiting tajoon.
      I’m glad you like Moroccan dishes, and I promise I will post more:)

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