Sous vide beef and prune tagine
Item 1 of 1
Victoria Glass's sous vide beef tagine recipe sees beef shin slow-cooked in a host of warming aromatics and sticky prunes for a comforting yet simple dish. Using ice cubes instead of water is a great way to introduce liquid to the bag in sous vide cooking without fear of sucking any into your bar sealer.
First published in 2017
discover more:
Ingredients
Metric
Imperial
Sous vide beef shin tagine
- 1kg beef shin, cut into cubes
- 2 onions, finely chopped
- 1 pinch of saffron, ground to a powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp garlic powder
- 250g of prunes, stoned
- 1 tbsp of runny honey
- 50g of unsalted butter, chilled
- 5 ice cubes
- 1 tbsp of olive oil
- salt
- pepper
To serve
- 300g of couscous
- 1 tbsp of extra virgin olive oil
- 75g of flaked almonds, toasted
- 1 tbsp of toasted sesame seeds
- 1 handful of coriander, chopped
SAVE RECIPE
Equipment
- Large vacuum bags
- Water bath
- Bar sealer
Method
1
Preheat a water bath to 75°C
2
Generously season the diced beef. Heat the oil in a large frying pan and sear the beef in batches, for a couple of minutes, or until browned all over. Transfer the seared meat to a large dish and set aside
- 1kg beef shin, cut into cubes
3
Reduce the heat under the pan, add the onions and stir intermittently over a low-medium heat for about 10 minutes, or until soft and golden – add a little more oil if necessary. Remove the pan from the heat
4
Tip away any meat juices that have collected in the dish that the beef has been resting in, or it will be sucked out during vacuum sealing
5
Add the onions, saffron, ginger, cinnamon, garlic, prunes and some salt and pepper to the beef and toss thoroughly to evenly distribute the aromatics
6
Transfer the meat into a vacuum bag and add the honey, butter and ice cubes
7
Vacuum seal the bag and place in the preheated water bath for 12–16 hours
8
10 minutes before you are ready to serve, put the couscous in a bowl and mix through a good pinch of fine sea salt. Add the extra virgin olive oil and add 450ml of hot water from the kettle. Cover and leave to stand while you garnish the tagine
9
Snip the bag open and pour the beef into a large, warmed bowl. Toss through half the toasted almonds and scatter the remaining half over the top, along with the sesame seeds and coriander
10
Fluff the couscous with a fork and serve with the tagine
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
