Tagine of Beef with Prunes (طاجين اللحم بالبرقوق) — Moroccan sweet-savory beef tagine with prunes and almonds

• 1200 gbeef chuck, cut into 4 cm cubes (well-marbled for best tenderness)
• 250 gyellow onion, finely grated
• 12 ggarlic cloves, finely grated
• 2 tspground ginger
• 1 tspground cinnamon
• 1 tspground turmeric
• 1 tspground black pepper
• 2 tspfine sea salt
• 0.25 tspsaffron threads (crushed)
• 30 mlwarm water (for blooming saffron)
• 2 tbspolive oil
• 30 gunsalted butter
• 600 mlwater
• 15 gcilantro, finely chopped
• 15 gflat-leaf parsley, finely chopped
• 250 gpitted prunes
• 2 tbsphoney
• 60 gtoasted blanched almonds (whole or roughly chopped)
• 1 tbsptoasted sesame seeds (optional garnish)

Instructions

1. 1

   Bloom the saffron by crushing the threads and stirring them into 30 ml warm water, then set it aside for 10 minutes. This small step builds the tagine’s signature aroma and gives the sauce a gentle golden hue.

2. 2

   In a tagine base or heavy pot, warm the olive oil and butter over medium heat until the butter foams. Add the grated onion and cook for 6–8 minutes, stirring often, until it turns soft and glossy without browning.

3. 3

   Add the garlic, ground ginger, 1 tsp cinnamon, turmeric, black pepper, and salt, and cook for 60 seconds to toast the spices. Stir in the beef and turn the pieces for 5–7 minutes until the surfaces lose their raw color and pick up light browning.

4. 4

   Pour in the 600 ml water and the bloomed saffron with all its liquid, then scrape the bottom to dissolve any flavorful bits. Add the chopped cilantro and parsley, bring to a gentle simmer, and cover tightly.

5. 5

   Cook at a very low simmer for 90 minutes, stirring every 20 minutes to prevent sticking and to keep the sauce emulsified. The beef is ready for the next step when a fork slides in easily but the cubes still hold their shape.

6. 6

   While the beef braises, prepare the prunes by simmering them with 250 ml water, honey, and 1 tsp cinnamon for 12–15 minutes. The goal is plump, glossy prunes in a light syrup, so keep the heat low and avoid boiling them hard.

7. 7

   Uncover the beef and simmer for 10–15 minutes to reduce the sauce to a thick, spoon-coating consistency. If the sauce is already thick, reduce for only 5 minutes so the beef stays succulent and the spices remain balanced.

8. 8

   Gently nestle the prunes and their syrup over the beef, cover, and cook for 10 minutes so the flavors marry without breaking the fruit. Taste and adjust sweetness by adding 1 tsp honey at a time if needed, keeping the final profile sweet-savory rather than dessert-sweet.

9. 9

   Rest the tagine off the heat for 10 minutes with the lid on, which helps the sauce settle and the beef reabsorb juices. Serve topped with toasted almonds and, if using, 1 tbsp toasted sesame seeds for a nutty finish.