Beef Tagine with Cauliflower

Beef tagines can be very good indeed. After hours of slow simmering the meat comes out buttery and soft, and the sauce is full of spicy flavor. The spicing in this dish follows the Beef tagines can be very good indeed. After hours of slow simmering the meat comes out buttery and soft, and the sauce is full of spicy flavor. The spicing in this dish follows the Marrakesh style, while the browning of the meat is Tetuanese.

Working time: 20 minutes
Cooking time: 2 hours or more
Serves: 4 to 6

Ingredients:

• 2½ to 3 pounds beef stew meat, such as shoulder, chuck, or short ribs of beef (with some bone), cut into 1¼-inch chunks
• ¼ teaspoon turmeric
• Salt
• ¼ teaspoon freshly ground black pepper
• ¼  cup salad oil
• 1½ teaspoons sharp paprika
• ¼  teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 pinch cayenne pepper
• 1 onion, finely chopped
• ¼  cup mixed chopped herbs (parsley and green coriander)
• 2½ pounds cauliflowerets
• Juice of 1 lemon

Direction:

1. Remove and discard the excess fat from the beef. 
2. Place the beef in the casserole with the turmeric, salt, pepper, and oil. 
3. Fry, turning the meat often to lightly brown all sides. 
4. Cover the casserole tightly and cook 15 minutes, without lifting the cover. 
5. The meat will cook in its own juices, drawn out by the salt over low heat. 
6. Stir in the remaining spices, chopped onion, herbs, and very little water. 
7. Simmer, covered, 1½ to 2 hours over gentle heat, until the meat is very tender (almost falling off the bones). 
8. Add water whenever necessary to keep the meat from scorching.
9. Meanwhile, in a separate saucepan, cook the cauliflower in salted water until nearly tender. 
10. Drain and set aside until needed.
11. Preheat the oven to 400°.
12. Transfer the beef and gravy to the serving dish. 
13. Place the drained cauliflower over the meat, cover with foil, and bake 15 minutes. 
14. Raise the oven heat to the highest setting, remove the covering, and transfer the dish to the upper shelf in the oven. 
15. Bake until the cauliflower is lightly browned. 
16. Sprinkle with lemon juice and serve at once.