before I google it to find a real answer, what the hell is Orange Flower Water which this morrocan recipe calls for?
Posted by
zeitgeist
Jun 16 '13, 18:43
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We have a tagine we use now and then mostly cause of this one recipe from an old newspaper.
But we saw a book of tagine recipes at World Market and thought we'd give it a try....
*an aside: World Market/cost plus sells ceramic tagines meant only for the oven....all the recipes in the book call for stove top saute and long simmering so we've been using our dutch oven.
but our favorite so far is a beef and beet stew with oranges and calls for some orange flower water. Mom's short cut was to add some zest from the oranges were cutting up. One reason we like this one so much is that it doesn't call for two dozen spices nor is it HOT like most of them.
BEEF tagine with BEETS and ORANGES
1 or 2 Tbs of Ghee (butter)
3-4 cloves of garlic
one red onion chopped
inch and half minced ginger
One 'red' chili (whimpy us used an anaheim, they mean a New Mexico type seeded/chopped
2 ts of corriander seed crushed
2 cinnamon sticks
3-4 beets peeled and quartered (we cubed)
1 lb lean beef cubed bite size (we used a chuck steak)
2 'thin skinned' oranges in segments
1 Tb of 'dark' honey
1-2 Tbs of orange flower water
a handful of chopped fresh parsley and an couple Tbs of roasted pistachio nuts for garnish
Saute the onion garlic and ginger till they start to get transparent, add your chili corriander cinnamon for a few minutes
add your beets for a few minutes
add your beef, another minute
then add some water to almost cover, bring to a boil, cover and simmer for an hour
then add your orange and honey and 'orange flower water' and simmer for another 10-15 and make some cous cous for a side (or since this dish is more of a stew, make some gnocci)
WHAT WE"LL DO DIFFERENTLY next time is brown the beef first, take it out and then do the rest as I'm sure that's what Am Test Kitchen would do. Morrocans don't seem to be into browning (in fact one friend who worked in a french riviera hotel restaurant one summer said, geez they just throw a huge bag of carrots into a vat they don't bother to clean them) but I'm sure it would kick it off better.
also I'd like to take it off the stove top and make it more of a braiser oven meal which I'm sure would capture the essence of tagine cooking, slow moist heat
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