Recipe: Steak Tagine (quantity recipe)

STEAK TAGINE
Yields: 24 servings

MARINATED BEEF:
12 pounds beef shoulder petite tenders* (petite tender-imps/namp 1114f)
1/4 cup ground coriander
1/4 cup ground cumin
2 tablespoons salt
1 1/2 teaspoons pepper
3 cups olive oil
1 ounce cilantro, chopped

TO MAKE MARINATED BEEF:
Season petite tenders with coriander, cumin, salt and pepper. Combine oil and cilantro in non-reactive container. Add beef; turn to coat. Cover and refrigerate 20 minutes to 2 hours. Turn beef once during marinating.

CHICKPEA AND VEGETABLE TAGINE:
2 cups canola oil
7 pounds onions, diced
8 ounces garlic, minced
4 ounces ginger, minced
18 cups beef stock
18 cups canned crushed tomatoes with juice
6 1/2 cups canned chickpeas, drained
2 1/4 cups fresh lemon juice
3 pounds green beans, cut into 1-inch pieces
2 1/4 pounds dates, pitted and chopped
1 ounce cilantro, chopped
1 cup sugar
1/4 cup ground cumin
3 tablespoons salt
1 1/2 tablespoons saffron threads
1 tablespoon chili powder
1/4 cup toasted sesame seed
TO SERVE:
Seared lemon slices, 72 slices
Cilantro sprigs as needed

Heat oil in large rondo. Add onions, garlic and ginger; saute until soft but not colored.

Add remaining ingredients; simmer until reduced to stew-like consistency, about 1 hour.

Yield: About 36 cups

FOR EACH SERVING, TO ORDER:
Grill 1 petite tender to medium rare to medium doneness.
Carve beef into 1/2-inch-thick slices.
Heat 1 1/2 cups Chickpea and Vegetable Tagine; transfer to shallow bowl or individual tagine.
Fan beef slices over sauce; sprinkle with 1/2 tsp. sesame seed.
Garnish with 3 lemon slices and a few cilantro sprigs.

*The Beef Shoulder Petite Tender (IMPS/NAMP 1114F) is a small separate muscle that rests on top of the shoulder near the top blade.

The Beef Shoulder Petite Tender is separated from the Beef Chuck, Shoulder Clod (IMPS/NAMP 114) by following the natural seam. All external fat is removed.