Beef and Prune Tagine with Saffron Rice

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Season the about 910 g of beef stew meat with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Add the seasoned beef to the hot pot and sear on all sides until deeply browned, about 3-4 minutes per side. Remove the browned beef from the pot and set it aside on a plate.
2. 2Add the 1 large onion, cut into 1.27 cm dice, to the same pot and cook, stirring occasionally, over medium-high heat until softened and lightly browned, about 5 minutes. Add the 4 cloves of garlic, minced, and the 2 tablespoons of ginger, grated, and cook, stirring constantly, until fragrant, about 1 minute.
3. 3Stir in the 1 teaspoon of cinnamon, the 1 teaspoon of turmeric, and a portion of the 1/2 teaspoon of saffron threads (reserve a pinch for the rice). Cook, stirring constantly, over medium-high heat for 30 seconds until fragrant.
4. 4Pour in the 2 cups of beef broth and bring the liquid to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the 1 cup of prunes and the 1/4 cup of almonds to the pot. Return the seared about 910 g of beef stew meat to the pot. Bring the liquid back to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 2 hours, or until the beef is very tender and easily pulls apart with a fork.
5. 5While the tagine cooks, combine the 1 cup of rice with the reserved pinch of the 1/2 teaspoon of saffron threads. Once the beef is tender, stir the 1/4 cup of cilantro, chopped, into the tagine.
6. 6Serve the beef and prune tagine hot over the saffron-infused rice.

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