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  • Catia Pacheco Castro

Balsamic Beef Shin Tagine with Rosemary and Apricots

Perfect for Sunday, today I am sharing with you a super delicious, throw it in the oven and forget about it, recipe.

You just throw everything into a tagine, or other lidded oven casserole dish, and let it slow cook for 2 1/2 hours. The result is fall apart tender beef and loads of flavour. The dried apricots caramelize as the bake and become even more delicious. Served with buttery potato purée, this a special meal with no effort.

Enjoy XOXO


Balsamic Beef Shin Tagine with Rosemary and Apricots

Serves 4

2 1/2 hours hands off


800 g. Beef shin, boneless and cut into cubes

100 g. Dried apricots

60 g. Unsalted butter

85 g. Smoked bacon lardons

10 Cloves of garlic, minced

6 Sprigs of fresh rosemary whole

2 Bay leaves

1 Carrot, peeled and diced

120 ml. Good quality beef stock

120 ml. Good quality Balsamic vinegar of Modena

60 ml. Extra virgin olive oil


Preheat oven to 130°c (265°f )


1. In a frying pan add butter and olive oil and heat to high. When hot, add bacon and fry until crisp, remove with slotted spoon and add to tagine. Add beef to frying pan, a few cubes at a time, and brown on all sides. Add beef to tagine.


2. To the hot frying pan add the balsamic vinegar, it will sizzle. Cook on high until reduced by half. Turn off heat reserve.

3. To the tagine add all remaining ingredients, stir to combine.

Pour reserved balsamic reduction all over meat in tagine.

Cover and place in centre of pre-heated oven for 2 1/2 hours.

Serve with buttery mashed potatoes.




















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Crawley,West Sussex UK

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