Beef Short Rib Tagine with Dates and Cinnamon
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Ingredients
- 900 g beef short ribs, flanken-cut
- 2 onion, sliced
- 3 garlic cloves
- 1 tsp ground ginger
- 1 cinnamon stick
- 1 tsp ground cumin
- 400 g chopped tomatoes
- 8 medjool dates, pitted
- 300 ml beef stock
- 2 tbsp fresh coriander, chopped
Nutrition (per serving)
- Calories
- 756 kcal
- Protein
- 37.2 g
- Carbohydrate
- 42.5 g
- of which sugars
- 39.3 g
- Fat
- 47.9 g
- of which saturates
- 20.3 g
- Fibre
- 5.9 g
- Salt
- 0.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 160C (140C fan, gas 3). Brown the beef short ribs all over in a large flameproof casserole, then lift out onto a plate.
- 2
Add the sliced onion to the casserole and cook for 6-7 minutes until softened, then stir in the garlic, ground ginger, cinnamon stick and ground cumin and cook for 1 minute.
- 3
Return the short ribs to the pan with the chopped tomatoes and beef stock. Bring to a simmer, cover and transfer to the oven for 2 hours.
- 4
Stir in the medjool dates and cook uncovered for a further 30 minutes, until the beef is fork-tender and pulls easily from the bone.
- 5
Remove the cinnamon stick, skim off any excess fat and scatter with the fresh coriander before serving.
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