In tagine, you can cook any meat that needs to be stewed for a long time to give it juiciness and softness. In the tagine, the extinguishing time is significantly reduced. This is due to the fact that tagine creates a unique microclimate, and products are prepared in two ways: from below — by heating the base, and from above — almost steamed.
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 500 gram Beef (fillet)
- 1 piece Carrot
- 1 piece Onion
- 300 gram Green beans
Ingredients
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Instructions
- Cut beef or veal into slices. Just cut into strips the vegetables you like. I took frozen vegetables. But in season, vegetables will be tastier to eat fresh. Next, put the meat and vegetables in the tagine, pour 150 grams of water, put a piece of butter or add any other oil to your taste, salt, pepper and close the lid.
- Next, put the Tagine in the oven and turn it on at 200 degrees. The cooking time is 50 minutes. And I let the tagine cool down in the oven turned off. I have couscous as a side dish. which I cook in a separate dish and serve with tagine.
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