Sous vide beef and prune tagine


First published in 2017
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Sous vide beef shin tagine

To serve

Preheat a water bath to 75°C
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
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
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
Add the onions, saffron, ginger, cinnamon, garlic, prunes and some salt and pepper to the beef and toss thoroughly to evenly distribute the aromatics
Transfer the meat into a vacuum bag and add the honey, butter and ice cubes
Vacuum seal the bag and place in the preheated water bath for 12–16 hours
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
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
Fluff the couscous with a fork and serve with the tagine
First published in 2017
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