[ENG] Beef Tagine with Zucchini and Oregano | Flavors of Morocco

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ABOUT THIS RECIPE:
Beef Tagine with zucchini and oregano is a beloved staple in Moroccan households year-round. While beef is a common protein in Moroccan dishes, this dish can also be made with lamb for an equally delightful variation.

In Morocco, a tagine refers both to the conical clay pot and the dish prepared in it. The slow-cooking process allows the ingredients to meld together, creating a rich and harmonious flavor profile. The tagine pot's design ensures that moisture is retained, making the meat incredibly tender and the vegetables succulent. Today, however, most Moroccans use pots to prepare the famous tagine stew.

To prepare beef tagine with zucchini and oregano, the meat is first seasoned with a blend of iconic Moroccan spices, including ginger, turmeric, and saffron. Then it is slow-cooked with onions and garlic in a pot or pressure cooker until the meat is tender and the sauce has thickened.
Indulge in this delectable beef tagine with zucchini and oregano, paired perfectly with crusty Moroccan bread for the ultimate dining experience!

Ingredients
For the marinade
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon ground ginger
1 tablespoon ground turmeric
4 garlic cloves, peeled and finely grated
100ml (1/2 cup) water
2kg (4 lbs) beef leg / beef shank, cut into large chunks

For cooking the beef
2 onions, peeled and chopped into cubes
60ml (1/4 cup) olive oil
5 tablespoons vegetable oil
A pinch of saffron threads, soaked in 100ml (1/2 cup) of water
Small bouquet of cilantro and parsley, tied with a string
720ml (3 cups) boiling water to cook the beef

For the zucchini
500g (1/2 lb) zucchini, cut in half lengthwise
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground ginger
1 teaspoon ground turmeric
2 garlic cloves, peeled and finely grated
3 tablespoons olive oil
2 tablespoons vegetable oil
A pinch of saffron threads, soaked in 2 tablespoons of water
200ml (3/4 cup) water for cooking
115ml (1/2 cup) beef broth (from the tagine)

For the tomatoes
4 large tomatoes
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dry oregano
230ml (1 cup) beef broth (from the tagine)

For decoration
Parsley, chopped
Dry oregano

Steps
Step 1: Marinating the beef
1- In a large bowl, add salt, pepper, ginger, turmeric, grated garlic, and water. Mix to combine.
2- Add the meat pieces to the bowl and coat with the marinade. Let sit for 30 minutes if you have time, if not, move on to the next step.

Step 2: Cooking the beef
1- Place a large pot over medium heat and add the marinated beef.
2- Pour all the remaining marinade from the bowl into the pot.
Note: You can add a little water to the bowl to make it easier to transfer the remaining marinade.
3- Add the onions, olive oil, vegetable oil, the soaked saffron with its water, and the cilantro and parsley bouquet to the pot.
4- Cook the meat for 5 minutes, stirring occasionally to ensure that all sides are golden and that the meat has absorbed all the spices.
5- Add the hot boiling water, then close the pot and cook for 45 minutes.

Step 3: Cooking the zucchini
1- In a medium pot, add the zucchini, salt, black pepper, ginger, turmeric, garlic, olive oil and vegetable oil, then saute for a few minutes.
2- Add the saffron with its water, then continue cooking the zucchini for 3 minutes.
3- Add around 1/2 a cup of beef broth to the zucchini for more flavors.
4- Continue cooking the zucchini for 10 minutes until it softens and the sauce thickens.
Note: You can tell the zucchini is cooked when a knife can be easily inserted into its center.

Step 4: Preparing the tomatoes
1- To have different shapes of tomatoes for better decoration: cut 3 tomatoes in half crosswise and remove their seeds and cut the 1 remaining tomato into quarters (and keep the seeds).
2- In a pot, add the tomatoes, salt, black pepper, 1 cup of beef broth, dry oregano and olive oil. Then cook for 15 minutes until the tomatoes soften.

Step 5: Serving the tagine
1- In a clay tagine, place the beef. Top with the cooked zucchini and cooked tomatoes, then add the sauce in the top and around the meat.