Recipes

Beef Tajine (Slow Cooker Recipe)

by Beaming with Health on November 30, 2012

I was at Whole Foods recently doing my monthly meat shopping trip. I generally buy a lot of meat at once and freeze it for convenience. I usually get my produce at the farmer’s market, so then I just have to pick up all the other small items I need at my local store once a week. Makes things pretty easy, although I always get a few strange looks from the meat counter employees as to why a little 5’4″ girl is buying pounds and pounds of lamb, beef, and chicken. I’ve been meaning to make up a creative story about a pet boa constrictor or something.

Sorry, I digress. In the last trip I picked up a 2 lb chuck roast. I wasn’t sure what I was going to do with it, but I knew a slow cooker would be involved. If you have read previous posts, you know my love affair with the slow cooker. Throw everything in, turn it on, and it cooks you dinner while you do other things. Absolutely genius!

So back to the beef. I am a huge mole fan. I love the mix of sweetness and spices. I realized I had never made a tajine dish before. Tajine is quite similar to mole sauce in that there are several different variations, a mix of sweet flavors and spices, and many ingredients are usually used.

I don’t know if this recipe would be considered a traditional tajine, but I did a little research and this is my take on a tajine (and based on what I had in my kitchen at the time). Often tajines have apricots and chickpeas, so feel free to add those here if the mood strikes you!  I also didn’t add any vegetables to the pot as I opted to serve them on the side. You can easily throw carrots or potatoes in with this recipe if you desire. I hope you enjoy!

Beef Tajine (Slow Cooker Style)

  • 1 2 lb chuck roast
  • 2 tablespoons of coconut oil, butter, or ghee
  • 1 large tomato, diced
  • 6-7 medjool dates, pitted and chopped
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon tumeric
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1-2 cups chicken broth (use enough to almost cover all the meat when in the slow cooker)
  • 1 inch piece of ginger, peeled and minced

Cut the chuck roast into 4 large pieces. Add the coconut oil, butter, or ghee into a frying pan on medium heat. Brown each piece of meat on both sides for a couple minutes to lock in the flavor. Add pieces to the slow cooker.

Throw in the tomatoes, dates, cumin, coriander, turmeric, cinnamon, salt, and ginger. Once all the ingredients are in, pour in the chicken broth until it is almost to the top of the meat. Mix everything together, cover, and cook for 5-7 hours. Slow cookers vary in temperature. I started mine on high for 3 hours then reduced it to low for another 2 hours. Follow the recommended cooking time for beef in your slow cooker manual or just be sure to check it. You want the beef to become easy to shred with a fork, but be careful that it does not get too dry. Serve over your favorite whole grain, a bed of greens, or with a side of roasted potatoes.

 

 

 

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