Middle Eastern Spiced Beef and Apricot Tagine
Tender beef simmered with warm aromatic spices and sweet dried apricots.
Recipe Author
Riff Kitchen@riffkitchen
Middle EasternDinnerHigh Protein
Middle Eastern Spiced Beef and Apricot Tagine
Tender beef simmered with warm aromatic spices and sweet dried apricots.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 2 hr cook
- 2 hr 10 min
- servings
- 4
- effort
- Medium
Chef's note
The balance of savory cinnamon-spiced beef against the brightness of dried fruit creates a deeply comforting, authentic flavor profile.
Method
6 steps · tap one to tick it off
Tips
Brown the beef in two batches. Crowded cubes steam and turn grey. Two batches in the hot pot give a dark crust, which is where the sauce gets its depth.
Simmer longer if the beef resists. Chuck needs time to soften. If a cube still fights a fork after the 90 minutes, keep it covered on low and check every 15 minutes before adding the apricots.
Skim the fat before the apricots. Chuck renders fat into the sauce. Tilt the pot and spoon off the clear layer so the finished sauce is glossy, not greasy.
Swaps
No beef broth? Chicken broth, or water with an extra pinch of salt.
No ground ginger? Grated fresh ginger, added with the garlic.
No ground cinnamon? A cinnamon stick, simmered with the broth and removed before serving.
Storage
Fridge: 3 to 4 days in a sealed container. It tastes better the next day.
Freezer: 2 to 3 months for best quality. The apricots soften further; the beef holds up well.
Reheat: In a covered pot over low heat with a splash of water, stirring until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Chef's note
The balance of savory cinnamon-spiced beef against the brightness of dried fruit creates a deeply comforting, authentic flavor profile.
Instructions
Follow the steps to perfection.
Tips
Brown the beef in two batches. Crowded cubes steam and turn grey. Two batches in the hot pot give a dark crust, which is where the sauce gets its depth.
Simmer longer if the beef resists. Chuck needs time to soften. If a cube still fights a fork after the 90 minutes, keep it covered on low and check every 15 minutes before adding the apricots.
Skim the fat before the apricots. Chuck renders fat into the sauce. Tilt the pot and spoon off the clear layer so the finished sauce is glossy, not greasy.
Swaps
No beef broth? Chicken broth, or water with an extra pinch of salt.
No ground ginger? Grated fresh ginger, added with the garlic.
No ground cinnamon? A cinnamon stick, simmered with the broth and removed before serving.
Storage
Fridge: 3 to 4 days in a sealed container. It tastes better the next day.
Freezer: 2 to 3 months for best quality. The apricots soften further; the beef holds up well.
Reheat: In a covered pot over low heat with a splash of water, stirring until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix