Beef Tagine With Brussels Sprouts

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A traditional moroccan beef stew with a little brussels sprout action as a twist. Courtesy of the oregonian.

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Steps

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Season beef cubes with salt and pepper.

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Heat olive oil in a dutch oven over medium-high heat.

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Add the turmeric and fry for 30 seconds.

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Add the beef and brown well on all sides.

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Cover the pot tightly and cook the meat 15 minutes over low heat in its own juices.

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Stir in the paprika , cayenne , ginger , cumin , onion , and half the cilantro.

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Add about 1 / 2 water , re-cover the pot , and simmer the meat gently over low heat for 1.

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5 to 2 hours.

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Check periodically to see if water needs to be replenished.

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While the mixture simmers , bring 6 cups of water to a boil and add 1 t of salt.

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Blanch the sprouts for 30 seconds , drain , run under cold water and drain well.

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Heat oil in a large wok or skillet over high heat till almost smoking.

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Stir-fry the brussels sprouts for 2-3 minutes over high heat.

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Stir in half of the lemon juice and add salt to taste.

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Fold the sprouts , the remaining cilantro , and the remaining lemon juice carefully into the stew.

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Tasts again for seasoning an.

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Ingredients

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stewing beef, olive oil, turmeric, sweet paprika, cayenne pepper, ginger, cumin, onions, cilantro, fresh brussels sprouts, lemon, juice of, salt and pepper