North African Harissa Beef & Tomato Tagine

Instructions

1. 1

   Cut the beef shoulder into large cubes (about 4 cm each).

2. 2

   Peel and finely chop the onion and garlic cloves.

3. 3

   Heat the olive oil in a large tagine or heavy-bottomed pot over medium-high heat.

4. 4

   Add the beef cubes and brown them on all sides for about 5-7 minutes. Remove the beef and set aside.

5. 5

   In the same pot, add the chopped onion and cook for 3-4 minutes until softened.

6. 6

   Add the garlic, ground cumin, and ground coriander. Stir and cook for 1 minute until fragrant.

7. 7

   Stir in the harissa paste and dextrose, mixing well with the onions and spices.

8. 8

   Return the browned beef to the pot. Add the preserved tomatoes and pour in the beef stock.

9. 9

   Season with salt and stir everything together.

10. 10

    Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 2 to

11. 11

    5 hours, stirring occasionally, until the beef is tender and the sauce is rich and thickened.

12. 12

    Taste and adjust seasoning if needed. Serve hot with couscous, rice, or crusty bread.