Tangia-Style Cumin Beef with Couscous

Instructions

1. 1

   Cut the 220 g of lean stewing beef, such as trimmed chuck, into 3 cm cubes. Slice the 120 g of onion and crush the 10 g of garlic.

2. 2

   In a small ovenproof Dutch oven, mix the meat, onion, garlic, the 18 g of olive oil, 1/4 teaspoon of cumin, a pinch of ginger and pepper, and 150 ml of water. Cover and marinate for 15 minutes in the refrigerator. Preheat the oven to 150 °C (300 °F), conventional.

3. 3

   Take the pot out of the refrigerator and bake it covered for about 2 hours 30 minutes. After 1 hour 30 minutes, check that the bottom is still moist; add 50 ml of hot water if needed. The meat should fall apart under a fork; keep cooking in 20-minute increments if it is still firm.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.