Tag: Tajine

Slow cooked to redness.

Slow cook it to heaven.

Pasta disguised as rice to absorb all the juices of the rest of the dish.

A great way to enjoy lots of vegetables.

Sweet and sour beef. The pineapple pre-digests the meat for extra tenderness.

Ingredients

• 2 pounds beef top round steak, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 can (15 ounces) tomato sauce
• 2 large onions, chopped
• 4 medium carrots, thinly sliced
• 1 large green pepper, cut into 1-inch pieces
• 1 cup canned pineapple chunks, drained
• 1/2 cup cider vinegar
• 1/4 cup packed brown sugar
• 2 teaspoons chili powder
• 2 teaspoons paprika
• Salt, pepper

Preparation

Mix the beef with the pineapple, onions, and powders and keep in the fridge for at least 1 h (or overnight).

Brilliant use of a tajine. The trick is not to overcook the vegetables.