Beef

Harissa and caramelised onion beef short-rib tagine

Name: Harissa and caramelised onion beef short-rib tagine recipe
Yield: 6
Ingredients: 2 tbs extra virgin olive oil; 2kg beef short ribs (5-bone rib section); 4 onions, thinly sliced; 2 tsp brown sugar; 4 garlic cloves, thinly sliced; 2 cinnamon quills; 1/4 tsp ground cardamom; 2 tsp each ground turmeric & garam masala; 1/4 cup (70g) tomato paste; 2 tbs harissa, or more to taste; 400g can chickpeas, rinsed, drained; 2 x 400g cans chopped tomatoes; 4 cups (1L) beef stock

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by Phoebe Wood

Sep 04, 2020

Have a go at this beef short-rib tagine, and you'll never look back. Begin this recipe at least 5 hours ahead.

2 tbs extra virgin olive oil
2kg beef short ribs (5-bone rib section)
4 onions, thinly sliced
2 tsp brown sugar
4 garlic cloves, thinly sliced
2 cinnamon quills
1/4 tsp ground cardamom
2 tsp each ground turmeric & garam masala
1/4 cup (70g) tomato paste
2 tbs harissa, or more to taste
400g can chickpeas, rinsed, drained
2 x 400g cans chopped tomatoes
4 cups (1L) beef stock

Method

1.

Heat oil in a large heavy-based saucepan with a lid over medium-high heat. Season the beef and add to the pan. Cook, turning once, for 5-6 minutes until browned all over. Transfer to a plate.
2.

Add onion to pan and reduce heat to low. Add 1 tsp salt flakes and cook, stirring, for 30-35 minutes until onion is translucent and lightly caramelised. Add sugar and garlic, and stir for 2 minutes to soften garlic. Add spices, tomato paste, harissa, chickpeas, chopped tomato and beef stock. Increase heat to high and bring to the boil, then return the meat to the pan.
3.

Reduce heat to low and cover with a lid. Cook for 5 hours-5 hours 30 minutes or until meat is very tender. Season. Carve into individual ribs to serve.