Tajine Yassa with Beef Short Ribs by @niangcook

N/A
Hard

6 servings

πŸ₯©

1.5 kg

Beef Short Ribs

πŸ§…

4 large

Onion

πŸ‹

2

Lemon

πŸ‹

1

Preserved Lemon

πŸ«’

200 g

Green Olives

πŸ₯•

2

Carrot

πŸ₯”

500 g

Potato

πŸ§„

4 cloves

Garlic

🌢️

1

Fresh Chili Pepper

🍡

500 ml

Beef Broth

🟑

30 ml

Mild Mustard

πŸ§‚

10 ml

Ras El Hanout

🟨

5 ml

Turmeric

🫚

5 ml

Ginger

πŸŸ₯

5 ml

Smoked Paprika

Preparation Steps

  1. Step 1/12

    Peel and thinly slice the 4 yellow onions, then mince the 4 garlic cloves.

    yellow onion
    garlic
    πŸ”ͺchef's knife
    πŸͺ΅cutting board

  2. Step 2/12

    Juice the 2 lemons and finely chop the flesh and peel of the preserved lemon, removing any seeds.

    lemon
    preserved lemon
    πŸ”ͺchef's knife
    πŸͺ΅cutting board
    πŸ‹citrus juicer

  3. Step 3/12

    Combine the lemon juice, mild mustard, minced garlic, ras el hanout, ground turmeric, ground ginger, smoked paprika, salt, and black pepper in a large mixing bowl.

    lemon
    mild mustard
    garlic
    ras el hanout
    ground turmeric
    ground ginger
    smoked paprika
    salt
    black pepper
    πŸ₯£large mixing bowl
    πŸ₯„measuring spoons
    πŸ₯„wooden spoon

  4. Step 4/12

    Coat the beef short ribs with the spiced lemon mixture and marinate for 60 min.

    beef short ribs
    πŸ₯£large mixing bowl

  5. Step 5/12

    Heat the olive oil in a tajine or Dutch oven over medium-high heat, then brown the marinated beef short ribs on all sides.

    olive oil
    beef short ribs
    🍴tongs

  6. Step 6/12

    Add the sliced yellow onions to the tajine or Dutch oven and cook until softened, about 10 min.

    yellow onion
    πŸ₯„wooden spoon

  7. Step 7/12

    Pour in the 500 ml beef stock and add the chopped preserved lemon.

    beef stock
    preserved lemon
    πŸ₯›measuring jug
    πŸ₯„wooden spoon

  8. Step 8/12

    Cover the tajine or Dutch oven and simmer gently for 90 min, turning the beef short ribs once halfway through.

    beef short ribs
    🍴tongs

  9. Step 9/12

    Peel and cut the 2 carrots and optional potato into large chunks.

    carrot
    potato
    πŸ”ͺchef's knife
    πŸͺ΅cutting board

  10. Step 10/12

    Add the carrot, optional potato, green olive, and optional fresh chili pepper to the cooking liquid.

    carrot
    potato
    green olive
    fresh chili pepper
    πŸ₯„wooden spoon

  11. Step 11/12

    Cover and simmer for 30 min, until the vegetables are tender and the beef short ribs are fall-off-the-bone tender.

    beef short ribs
    carrot
    potato

  12. Step 12/12

    Taste the sauce and adjust seasoning with salt or black pepper, then serve hot with rice, couscous, or Moroccan bread if desired.

    salt
    black pepper
    πŸ₯„wooden spoon

Composition

Ingredients

Types

Meat, Fruit, Condiments, Vegetables, Spices

Ingredients

Beef short ribs, Onion, Lemon, Preserved lemon, Green olives, Carrot, Potato, Garlic, Fresh chili pepper, Beef broth, Mild mustard, Ras el hanout, Turmeric, Ginger, Smoked paprika

Allergens

Mustard

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Low-carb, Ketogenic

Calories

720 kcal

Macro nutrients

Protein: 45g, Carbohydrates: 31g, Fat: 49g, Fiber: 7g, Sugars: 10g

Nutritional Information

Minerals

Sodium: 1280mg, Iron: 6.2mg, Potassium: 980mg, Zinc: 10.5mg

Vitamins

Vitamin C: 38mg, Vitamin A: 520Β΅g, Vitamin B12: 4.5Β΅g, Vitamin B6: 0.8mg

Preparation

Time Information

Temps

Non spΓ©cifiΓ©

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, large mixing bowl, wooden spoon, measuring spoons, measuring jug, tongs, citrus juicer

Appliances

stovetop, tajine or Dutch oven

Type

Type

Type Of Dish

Main Course, Stew

Occasions

Lunch, Dinner, Family meal, Festive meal, Weekend meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Senegalese, Moroccan, West African, North African, Fusion

Geographic

Morocco, North Africa

Various

Aspect

Texture

Tender, Fall-off-the-bone, Velvety, Juicy, Soft

Flavors

Tangy, Citrusy, Savory, Warm-spiced, Smoky, Briny, Mildly spicy, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool quickly before refrigerating,Store in an airtight container,Keep at or below 4Β°C / 40Β°F), freezer : 2 to 3 months (Store in freezer-safe airtight containers,Freeze with sauce to prevent the meat from drying out,Thaw overnight in the refrigerator before reheating)