NOTHING BEATS THE TASTE
A HERITAGE WE CAN BE PROUD OF...
A centuries-old North African dish, once served bubbling beneath vast desert skies by the nomadic Berber tribes, now finds its way to your kitchen. Its earliest recorded mention appears in the celebrated collection of folktales, One Thousand and One Nights (Arabian Nights). Fragrant with warming spices and enriched by the bold flavours of Imana Gourmet Fiery Tomato Soup, this hearty, slow-cooked feast evokes the vibrant markets and spice-scented air of Morocco.
Traditionally, tagines are prepared in distinctive clay pots over an open fire, then nestled into the warm desert sands to continue cooking gently. For a modern take, a potjie pot or any heavy-based cooking pot will deliver good results. Gather family and friends around the table and let this comforting dish transport you on a culinary journey to North Africa, one mouthful at a time.
INGREDIENTS
Oxtail
3 kg Oxtail pieces
500 ml Cake flour
2 ml Nutmeg
2 ml Paprika
Salt & Pepper
200 ml Oil
Fresh Beef Stock
3 IMANA Beef Stock Cubes
1 L Water
Tagine Sauce
2 Packets IMANA Gourmet Fiery Chilli Tomato Packet Soup simmered in 400 ml water until it reaches a ketchup consistency
250 ml Oil
8 - 10 Onions, finely chopped
8 Garlic cloves, crushed
5 Carrots, peeled & sliced
Pinch Saffron (optional)
20 ml Ground Cumin
2 Handfuls of Parsley, chopped
2 Handfuls of Coriander, chopped
4 × 400 g Tinned Tomatoes or 1.2 kg fresh blended Tomatoes
750 ml Remaining Beef Stock
2 Packets IMANA Gourmet Fiery Chilli Tomato Packet Soup cooked down (as above)
30 ml Honey or 6 tsp Brown Sugar
METHOD
Mix flour with nutmeg, paprika, salt and pepper. Dust oxtail pieces and shake off the excess.
Heat oil and brown oxtail in batches. If flour burns, replace the pot.
Deglaze the hot pot by adding 250 ml of prepared IMANA beef stock, then pour these meat juices over the browned meat. Set aside.
In a pot, heat 250 ml oil and fry onions with salt, pepper and sugar until golden.
Add garlic, cumin, saffron and fry for 1 minute.
Add tomatoes and honey. Cook to a chutney-like consistency.
Stir in herbs, carrots and all prepared soup mixes.
Add the oxtail and the remaining beef stock and mix well.
Cover the ovenproof dish with a lid or if using an oven tray, seal tightly with a double layer of foil and roast at 160°C for 3 - 4 hours.
After 2 hours, check the liquid level and adjust with extra stock or soup slurry if needed.
Finish by garnishing with dried fruits and fresh herbs.
Optional Add-Ins
For extra heat, add IMANA Soup Mix
If extra liquid is required, add extra IMANA prepared Stock or fresh water
Chickpeas or butterbeans
Garnish & Presentation
Dried apricots, prunes, raisins or cranberries
Fresh thyme, parsley and coriander
