Moroccan cuisine · Soups & Stews

Beef Tajine with Quinces

Beef braised in a saffron-cinnamon broth, alongside quince wedges caramelized golden in butter and honey.

Ingredients · for 4 servings

• 800 g beef (from the shoulder)
• 3 quinces
• 2 onions
• 1/2 tsp saffron threads
• 1 cinnamon stick
• 1 tsp ginger (ground)
• 2 tbsp honey
• 40 g butter
• 3 tbsp olive oil
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Cut the beef into 4 cm cubes, slice the onions into thin strips and soak the saffron threads in 4 tbsp hot water.
2. Brown the meat in the olive oil in batches for 6–8 minutes on all sides, then add the onions and sauté for 5 minutes.
3. Add the ginger, cinnamon stick and saffron water, season with salt and pepper, pour in 400 ml water and braise gently, covered, for 90 minutes, until the meat is tender.
4. Wash the quinces, rub off the fuzz with a cloth, quarter, core and cut into thick wedges.
5. Melt the butter in a pan, toss the quince wedges with the honey over medium heat for 10–12 minutes, until glossy golden brown and soft but not falling apart.
6. Add the quinces to the meat, simmer everything uncovered for 10 minutes until the sauce is syrupy, sprinkle with chopped cilantro and serve.