Easy Moroccan Recipes
Moroccan Beef Tagine
with Fennel And Artichokes Bottoms
This easy authentic Moroccan recipe can be done in your crockpot or pressure cooker. Just arrange the layers of ingredients and place vegetables at the last phase of cooking to preserve their structure and crispiness and to avoid mushiness. Beef Tagine is widely used in Moroccan homes and also served during Ramadan, in the hours when food feast begins.
This recipe combines meets and vegetables. Fennel is something to experiment in cooking! If you haven’t used this amazing veggie – start with this recipe and see if you like the flavor it adds to the entire dish. The white bulb and bright green fronds have a gentle, slightly sweet anise flavor, but it is not overpowering at all.
When possible, choose younger, smaller bulbs, as they have the most gentle flavor.
The artichokes are truly bottomless in antioxidant properties! The micronutriets inside this “magic” veggie are used as part of the detoxifying herbal supplements. Having cleansing and liver-detoxifying effects, this widely available treasure should be part of our food consumption. Steam or grab the canned-in-water artichokes to use in your salads, pastas, grains or this Moroccan Tagine!
Simple Dish that Bursts With Flavor
Moroccan Bread in the background is something to try in your daily life! It can be enjoyed as is or in your sandwiches.
PIN For Your Next Food Adventure Into Tastes!
- 1 lb beef
- 2 small bulbs of fennel root or 1 large size
- 6-8 artichoke hearts, canned in water are the best as they will take in any flavor from other ingredients in the tagine
- 2 gloves of garlic
- 1 Tbsp fresh cilantro, chopped
- 1 Tbsp fresh parsley, chopped
- 1 tsp each saffron, freshly grated ginger
- Salt, pepper to taste
- 1/4 cup olive oil
- 1/2 cup tomatoes, halved or quartered
- Kalamata olives for garnish
- 1/2 lemon, sliced for garnish
- 1. Place beef, garlic, cilantro, parsley, saffron, olive oil into a slow cooker or pressure cooker. Cover all ingredients with water. Meet needs to be under the water. Cook for 20 minutes.
- 2. Add veggies: fennel root and artichoke, tomatoes – cook for another 10 minutes.
- You don't want to overcook as veggies will become mooshi-mushi.
- 3. Plate the beef tagine into a bowl and decorate with kalamata olives and lemons slices.
- Serve with Moroccan Bread.
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