Preparing Beef for a Tagine

Video Transcript

Hi. My name is Sheena McLeod from kitchen connoisseurs, and today on behalf of Expert Village, were going to prepare a traditional Moroccan dish known as beef and acorn squash tagine. What I've done with the meat here is I've let it sit at room temperature for about half an hour to forty five minutes, so that when it's added to the hot oil it doesn't become shocked and tough. What I want to do here is just coat all the meat so that it will brown nicely and the flour will help hold the juices in and make the meat very tender. Now were going to cook the meat we have added the flour and spices to. In addition, were going to add kitchen connoisseur?s sun dried tomato sauce, which is a fresh tasting tomato sauce. In addition, them some water. Then we will put the final tagine in to the oven. To brown the meat, I add some oil to the base of the tagine. You should follow the cooking instructions on the tagine that you purchase, because they are all a little bit different. What you want to do is get the oil nice and hot in the tagine, so when you put the meat in it just browns. It does not soak in.

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