Alami’s Tangia de Boeuf aux Herbes

Name: Alami’s Tangia de Boeuf aux Herbes (Alami’s Tangia of Shin of Beef or Oxtail with Herbs)
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 1 teaspoon each powdered ginger, coarse salt and sweet red pepper; 1.6 kg/3½ lb shin of beef cut into segments 2.5cm/1 inch thick (or 1 oxtail, cut into 7.5 cm/3 inch pieces); 4–6 cloves garlic, peeled and finely chopped; 100 g/¼ lb (½ cup) smen (or butter); 3 Spanish onions, peeled and coarsely grated; 4 tablespoons lemon juice; 1 bunch flat-leafed parsley (Italian), chopped; 600 ml/1 pint (2½ cups) water; ¼ teaspoon powdered cumin; ½ packet (heaped ⅓ teaspoon) powdered saffron; 1 bunch fresh green coriander, chopped

Alami’s Tangia of Shin of Beef or Oxtail with Herbs

Preparation info

Serves
6

Difficulty
Complex

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1.6 kg/3½ lb shin of beef cut into segments 2.5cm/1 inch thick (or 1 oxtail, cut into 7.5 cm/3 inch pieces)
100 g

Africa
Morocco
Marrakech
Main course
Mediterranean
Gluten-free

Method

Cook as Mustapha’s Tangia, opposite.