Moroccan Beef Cheek Tagine

Ingredients

1.5kg beef cheek, large sinew removed
2 tsp table salt
6 cloves garlic, peeled and minced
4 cups beef stock
3 Tbsp maple syrup
½ tsp saffron threads
3 Tbsp Barker’s Professional Chermoula Paste
2 tsp paprika

Method:

Preheat oven to 160°C.

Season the beef cheek with salt on each side.  Using a tagine or Dutch oven, sear the meat for 3 to 4 minutes on each side.

Turn off the heat and add in the garlic, beef stock, maple syrup, Barker's Professional Chermoula Paste, saffron and paprika.

Place the tagine or Dutch oven into the oven and cook for 2.5 to 3 hours.

Remove from the oven and allow to cool slightly.  Serve with couscous and mint yoghurt.

 

Serves 4-5

 

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