Beef & Aubergine Tagine

Name: Beef & Aubergine Tagine
Prep time: 25 min
Cook time: 7 h
Total time: 7 h 25 min
Yield: Serves 4
Ingredients: 250 ml/9 fl oz/1 cup Beef Stock, ready-made stock or water; salt and freshly ground black pepper; chopped coriander leaves, to serve; pomegranate seeds (optional), to serve; cooked couscous, to serve; 750 g/1 lb 10 oz boneless beef shoulder, trimmed of fat and cut into large chunks; 2 tbsp olive oil, plus extra if needed; 8 dates or ready-to-eat dried apricots; 350 g/12 oz aubergine, peeled and chopped; 2 preserved lemons, sliced; 1 fennel bulb, sliced; 4 large garlic cloves, finely chopped; 2 bay leaves; 2 tsp fennel seeds; 1 tbsp ground cumin; 1 tbsp ras el hanout; 2 tsp dried thyme; 2 tbsp tomato purée

Preparation info

Serves
4

Difficulty
Medium
Ready in
8 hr

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

This is a very rich and filling dish. When friends come round for dinner, I simply serve it with a bowl of couscous, followed by fruit. Orange slices dusted with ground ginger and ground cardamom are especially good.

Ingredients

750 g/1 lb 10 oz boneless beef shoulder, trimmed of fat and cut into large chunks

Preserve
Starter
Main course
Gluten-free

Method

Season the beef with salt and pepper. Heat the oil in a large frying pan over a high heat. Reduce the heat to medium, add the beef and fry for 3–5 minutes until browned on all sides, working in batches to avoid overcrowding the pan and adding extra oil, if necessary. Use a slotted spoon to transfer the beef to the slow cooker, then add the aubergine, dates and preserved lemons.

Pour off