At last its time to slow cook again. Jamie's beef tagine

After a gloriously warm October it finally seems to be getting cold. That means its finally time to forget the salads and to get the Le Creuset out and start slow cooking.

I returned from an aborted round of golf on Sunday looking like a drowned rat after being caught in an almighty downpour on the ninth hole. After a wet trudge back to the car park and a reviving hot shower I set to work on making this recipe for Beef Tagine from the 'Jamie Does ....' book.

It took a few hours to make which meant that we didn't eat lunch until five thirty but the wait was worth it. 

The dish has that great Morroccan flavour combination of spice and heat which comes from the spice rub (do not be tempted to leave out the Ras al Hanout) and the slow cooking means the meat and veg break down beautifully. I don't normally like the addition of fruit to meat dishes but the prunes disappear into the sauce giving a really nice background sweetness.

We served it with plain couscous and some plain yoghurt to dollop on top.

Here's the recipe

INGREDIENTS

for the spice rub

·  1 level tablespoon ras el hanout spice mix*

·  1 level tablespoon ground cumin

·  1 level tablespoon ground cinnamon

·  1 level tablespoon ground ginger

·  1 level tablespoon sweet paprika

·  Sea salt and freshly ground black pepper

For the recipe

·      750g stewing beef

·      Olive oil

·      1 1/2 onions peeled and finely chopped

·      A small bunch of fresh coriander, leaves picked and stalks reserved

·      1 (400 g) tin chickpeas, drained

·      1 (400 g) tin chopped tomatoes

·      800 ml vegetable stock, preferably organic

·      1 small squash (approximately 1kg), deseeded and cut into 5 cm chunks

·      100g prunes, stoned and roughly torn

·      2 tablespoons flaked almonds, toasted

Serve with

·       Lightly seasoned couscous.

Method

To make the spice rub: 

Mix the ras el hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper together in a small bowl. 
Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and put into the refrigerator for a couple of hours-ideally overnight. That way the spices really penetrate and flavour the meat. 

To make the rest: 

When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add the chopped onion and coriander (cilantro) stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in 1 3/4 cups/400 ml stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours. 

At this point add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1 1/2 hours. Keep an eye on it and add a splash of water if it looks too dry. 

Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or 2 of salt. Scatter the coriander (cilantro) leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous
When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add the chopped onion and coriander (cilantro) stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in 1 3/4 cups/400 ml stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours. 
At this point add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1 1/2 hours. Keep an eye on it and add a splash of water if it looks too dry. 
Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or 2 of salt. Scatter the coriander (cilantro) leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in.