Recipe: Tagine of Beef with Carrots and Turnips (Moroccan)

TAGINE OF BEEF WITH CARROTS AND TURNIPS

"This dish from Fez is even better when prepared a day ahead and reheated. It also can be made with lamb shoulder."

3 tablespoons virgin olive oil
1 1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 pound carrots, peeled and cut into 3-inch sticks
1 pound small turnips, peeled and quartered
2 onions, quartered
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground (dry) ginger
1/2 teaspoon ground turmeric
1/2 cup water
2 tomatoes, peeled, seeded and coarsely chopped
10 sprigs cilantro, chopped
4 gloves garlic, minced

Preheat oven to 350 degrees F.

In an ovenproof pan, heat the oil over medium-high heat. Add the meat and cook, turning occasionally, until brown, 5 to 6 minutes. Cover the meat with the carrots, turnips and onions.

In a small bowl, combine the salt, pepper, ginger and turmeric with the water. Pour over the vegetables.

Seal tightly with aluminum foil and bake until the meat is tender, 1 1/2 to 1 3/4 hours.

Sprinkle the tomatoes, cilantro and garlic over the vegetables. Continue to bake, uncovered, without disturbing the vegetables, until the tomatoes are cooked, 20 to 30 minutes. Serve hot.

Yield: 4 servings
Source: The Scent of Orange Blossoms: Sephardic Cuisine from Morocco by Kitty Morse, Danielle Mamane