is a comforting traditional dish that showcases the rich flavors of Moroccan cuisine. Tender beef short ribs are slowly simmered with sweet onions, fresh zucchini, aromatic spices, and olive oil until perfectly cooked. The result is a hearty tagine with a flavorful sauce that pairs beautifully with warm Moroccan bread. Whether you’re preparing a family dinner or exploring authentic Moroccan recipes, this classic tagine offers a delicious taste of Morocco’s culinary heritage.
Recipe Information:
| Information | Details |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 2 hours |
| Total Time | 2 hours 20 minutes |
| Servings | 4–6 people |
| Cuisine | Moroccan |
| Difficulty | Easy |
Ingredients:
- 2.2 lb (1 kg) beef short ribs, cut into medium pieces
- 3 medium zucchini, cut into halves or quarters
- 3 large onions, thinly sliced(Half an onion, cut into thin slices, placed in a separate container.)
- 3 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh parsley and cilantro
- 1 teaspoon ground ginger
- ½ teaspoon ground turmeric
- ½ teaspoon ground black pepper
- ½ teaspoon Ras El Hanout (optional)
- Salt, to taste
- 1 small cinnamon stick (optional)
- A pinch of saffron threads or ½ teaspoon Moroccan saffron powder (coloring saffron)
- ½ cup water, plus more if needed during cooking
- Green or purple olives, for garnish (optional)
Notes
- If the zucchini is young and tender, there is no need to peel it.
- Add the zucchini during the last stage of cooking so it stays tender without becoming mushy.
- You can add a tomato to the ingredients.
Instructions:
step1:
Take a bowl and place the meat in it.
Add a teaspoon of ginger,
half a teaspoon of turmeric,
half a teaspoon of black pepper,
half a teaspoon of ras el hanout (optional),
salt to taste,
a pinch of saffron threads or half a teaspoon of colored saffron, half a cup of water (which can be added as needed during cooking),
and half a teaspoon of chopped parsley. Once you add these ingredients, mix them well with the meat.
step2:
Place the meat mixed with the spices in a Moroccan tagine, add a tablespoon of cooking oil, then add the chopped onion from the small bowl of ingredients. Place the tagine over medium heat for 15 minutes, stirring every 5 minutes to prevent the meat from sticking to the tagine.
step3:
Take the zucchini, peel them, remove the white pith, and cut them into wedges like French fries. Add the onions from the large pot on top of the meat, then arrange the cut zucchini wedges upright in a circle around the tagine. A well will remain at the top; fill it with half of the finely chopped tomatoes, then add the olives. Add half a teaspoon of turmeric, a quarter teaspoon of black pepper, a pinch of salt, a tablespoon of chopped parsley, and a pinch of cumin. Sprinkle these spices evenly over the top of the tagine, then seal it.
step4:
At this stage, leave the tagine over low or medium heat for approximately two hours, or less. Why? Because several factors influence whether the tagine is ready within the specified time; it might be ready sooner. What should you do in this case? You should monitor the tagine throughout the cooking time, checking it occasionally. Once the tagine is ready, you can use a fork to ensure the meat and zucchini are cooked through.
note:
=>If you live in a cold region, this meal is nutritious and suitable for cold weather.
Preparation tips:
- For a good meat tagine, use frozen beef shoulder.
Serving the tagine:
You can serve this tagine with some Moroccan salads placed in small dishes surrounding the tagine as a main course, such as
Here are some of the most popular traditional Moroccan salads that are served with tagine as a main course.
- Traditional Moroccan Tomato Cucumber and Onion Salad Recipe
- Moroccan salad with tomatoes, onions, and roasted green peppers
- Moroccan salad with onions, tomatoes, and roasted red and yellow peppers
- Moroccan Lettuce, Tomato, Onion & Cucumber Salad
- Cucumber and tomato salad with cheese and boiled chickpeas | A healthy, protein-rich, and easy-to-prepare salad recipe
- Moroccan Roasted Tomato, Onion & Pepper Salad Recipe
In Morocco, when people eat tagine and salads, whether for lunch or dinner, fruit is served after the meal in winter, and in summer, fruit and some types of melon that are available in the summer are served after the meal.
note:
- This recipe (Moroccan Beef Short Ribs Tagine with Onions and Zucchini) is suitable for both lunch and dinner.
- In Morocco, after finishing a lamb shoulder and onion tagine, fruits or types of melon are served as a dessert.
- Some people like to drink Moroccan tea after a meal.
- Some people enjoy drinking one of the juices on the Moroccan beverage menu.
Health Benefits and Nutritional Value:
Moroccan Beef Short Ribs Tagine with Onions and Zucchini offers numerous health benefits and respectable nutritional value.
FAQ
- What cut of beef is best for this tagine?
Beef short ribs are the best choice because they become incredibly tender during slow cooking while adding rich flavor to the sauce. - Can I use another cut of beef?
Yes. Beef chuck, beef shank, or stewing beef are excellent alternatives. - Should I peel the zucchini?
No. If the zucchini is young and tender, you can leave the skin on. Otherwise, lightly peel it if preferred. - Can I prepare this tagine in advance?
Yes. The flavors become even better after resting overnight in the refrigerator. - What should I serve with Moroccan Beef Tagine?
It is traditionally served with warm Moroccan bread, but it also pairs well or steamed rice. - Can I cook it without a tagine?
Absolutely. A heavy Dutch oven or a large pot works well for slow cooking. - How long does it take to cook?
It usually takes about 2 to 2½ hours over low heat until the beef is fork-tender. - Can I freeze leftovers?
Yes. Store the cooled tagine in an airtight container and freeze for up to 3 months
Leave a Reply