Cooking in a Clay Pot

In the Middle East meat is often slow cooked in a clay pot - the steam condenses inside the tight-fitting lid of the pot, drips back into the stew and makes the meat wonderfully moist. The conical lid of the pot shown here, a Moroccan tagine, is especially effective for this cooking method.

1. First brown cubes of beef in hot oil in a frying pan, then place in the bottom of the pot with dried fruit such as prunes or apricots, thinly pared lemon or orange zest, hot beef stock and seasonings.

   

2. Cover the pot tightly with its lid, sealing it with a flour and water paste if you like. Cook in a 170°C oven for 2 hours. Serve hot, sprinkled with chopped fresh herbs.