Here is a lovely recipe that combines Moroccan flavours with the earthy taste of Swiss Chard.
BEEF TAGINE WITH SWISS CHARD
- 2 lbs Beef Stewing Meat
- 2 Onions, thinly sliced
- 1 Tbsp each of: Cumin, Paprika, Ginger, Turmeric
- 1 tsp each of: Coriander Seed, ground Cardamom, Fennel Seed, Caraway Seed, Allspice, Cloves, Nutmeg, Peppercorns
- 2” piece Cinnamon Stick
- Zest of 1 Lemon
- 2 chopped Garlic Cloves
- 1 large bunch Swiss Chard, finely sliced
- 1 can Chick Peas
- 1 can Tomatoes
- 1-2 cups broth or water
- 8 dried apricots or prunes, slivered
- 1 bunch cilantro, chopped
- Olive oil
In a large, heavy bottomed pot, heat a good glug of olive oil until shimmering. Season beef with salt (if using salted broth, you might want to skip this step). Add the beef, in 3 batches, browning on all sides. Don’t crowd the pan or the beef won’t brown. After each batch, remove the browned beef to a bowl.
Sauté onions in same pot. Return beef to pot. Add spices and lemon zest. Stir. Add Swiss chard and garlic and sauté for 5 minutes. Add chickpeas, tomatoes, broth.
Cover (lid ajar) and cook for 1 hour. Add apricots/prunes. Cook another 1/2 hour, until beef is so tender it falls apart. Stir in cilantro. Adjust seasoning as necessary.
Serve immediately OR this dish is better the next day AND it freezes beautifully.
She Who Must Be Obeyed blogs about food and travel at travellargefamily.com.