A Seasonal Slow Sunday Supper: Aromatic Beef and Quince Tagine with Pomegranate

 



A Seasonal Slow Sunday Supper: Aromatic Beef and Quince Tagine with Pomegranate


A Seasonal Slow Sunday Supper: Aromatic Beef and Quince Tagine with Pomegranate

A Seasonal Slow Sunday Supper:

Aromatic Beef and Quince Tagine with Pomegranate



A Seasonal Slow Sunday Supper: Aromatic Beef and Quince Tagine with Pomegranate


Pomegranate

The season continues to move on with misty mornings and crisp frosty evenings, stars bright and the sky filled with fireworks, as Bonfire Night approaches on the 5th November. Meals are now taken by roaring fires and casseroles, daubes, stews, soups and hot pots are proving popular choices with the family. The greengrocer’s shop display is filled with tangerines, apples, pears, quince, root vegetables, onions, field mushrooms and exotic pomegranates, whilst inside propping up the door, are a line of pumpkins. It’s a season brimming with wonderful produce and I love this time of year. So, when I received a box of food  from Knorr and Forman and Field the other day, I was delighted to see that it was filled with some fabulous seasonal produce: beef brisket (one of my favourite cuts of meat), pearl onions, celery, thyme and parsley, beautiful wild mushrooms, leeks and celery, port, red wine and some Knorr Rich Beef Stock Pots, I knew that there would be a tasty family meal on the table at the weekend.



Boeuf Bourguignon with Wild Mushrooms Box


Boeuf Bourguignon with Wild Mushrooms Box from Knorr

I have just been asked to be part of the Knorr Seasonal Box Campaign for bloggers; basically, I will receive a box of seasonal ingredients throughout the year, and my challenge is to make a recipe with the ingredients provided – either one of my own creations, or a specially selected recipe from Marco Pierre White for Knorr. My first box arrived with all the ingredients to make a Boeuf Bourguignon with Wild Mushrooms. Now I LOVE Boeuf Bourguignon, it’s an all time French classic and a dish that is perfect for this time of year, but, I also fancied making a recipe of  my own with the ingredients that arrived, and as soon as I saw the wonderful piece of beef brisket, I knew what I wanted to make, a fragrant and aromatic tagine, Beef and Quince Tagine with Pomegranate, as I had some pomegranates in the pantry, and some quince to use up from my tree in the garden. 



Boeuf Bourguignon with Wild Mushrooms


Boeuf Bourguignon with Wild Mushrooms Box from Knorr

My quince tree has been a STAR this year, I have had kilos and kilos of golden perfumed fruit, and I still have a bowl left to use.  I LOVE quince in preserves, but, this exotic fruit is an absolute DIVA in savoury stews and casseroles, as well as curries, and tagines too. So, the scene was set for a Moroccan Sunday Lunch, with thanks to Knorr. I decided to make this tagine in my slow cooker, as I had lots of other things to make and bake; however, I have included instructions for conventional cooking in the recipe. The Knorr stock was amazingly beefy and almost like home-made stock, with a rich smell and flavour – perfect as a base for my aromatic casserole…..



Aromatic Beef and Quince Tagine with Pomegranate


Aromatic Beef and Quince Tagine with Pomegranate

I served this with fluffy couscous, as well as some flat breads and harissa on the side; the tagine was beautifully fragrant with ras-el-hanout and the quince, and, the beef was meltingly tender. The bottle of wine that was in my box proved to be a perfect accompaniment for the meal, and I will have the port for a wee digestif later, with some cheese! As for the wild mushrooms, they are on the menu for tea time tonight, as I am going tomake an omelette with them, and some of my hen’s free-range eggs, perfect! For those of you hankering after a good Boeuf Bourguignon, DO take a look at the excellent video on the Knorr site, where Marco Pierre White presents a Masterclass on how to make a perfect Boeuf Bourguignon.….it’s well worth a look, and the recipe is also shown there too.




Video: Marco Pierre White presents a Masterclass on how to make a perfect Boeuf Bourguignon

Knorr

The next time I am in the mood for a Boeuf Bourguignon, this is the recipe I am going to make, and I will report back here! In the meantime, if you would like to WIN a Boeuf Bourguignon Beef Box from Knorr and Forman and Field, I have a GIVEAWAY running at the moment, where you can enter to win one: Giveaway: Win a Forman and Field Boeuf Bourguignon in a Box with Knorr, GOOD LUCK! 



 Aromatic Beef and Quince Tagine with Pomegranate


Aromatic Beef and Quince Tagine with Pomegranate

With thanks to Knorr and Forman and Field, as well as Jen and Neil for sending me this lovely box, and I look forward to cooking with Knorr in the future. Time to go now, but DO call back later, as I have a bonfire recipe to share, as well as an unusual meal plan for next week.…..have a RELAXED SLOW SUNDAY, Karen



A Seasonal Slow Sunday Supper: Aromatic Beef and Quince Tagine with Pomegranate


A Seasonal Slow Sunday Supper: Aromatic Beef and Quince Tagine with Pomegranate

Aromatic Beef and Quince Tagine with Pomegranate

A fragrant beef and quince tagine with chickpeas and pomegranate – this tagine is seasoned with aromatic ras-el-hanout and cumin; serve with fluffy couscous and flat breads. This could also be called an Elizabethan Stew, minus the tomatoes and chickpeas – quince (and other fruits) as well as aromatic spices were often used in savoury dishes during the era. This tagine would make an excellent meal for New Year’s Eve or Bonfire Night, as well as for other winter festivals.

Ingredients

  • 4 quinces, peeled and cut into quarters or thick slices
  • 200g pearl onions, peeled
  • 1 stick celery, trimmed, cleaned and cut into dice
  • 4 cloves garlic, peeled and diced
  • 2 tablespoons vegetable oil
  • 800g beef brisket (cut into large chunks)
  • Knorr Rich Beef Stock Pot
  • 1 x 400g tin of chopped tomatoes
  • 1 x 800g tin of chickpeas
  • 2 teaspoons ras-el-hanout spice mixture
  • 1 teaspoon ground cumin
  • 2 tablespoons fruit chutney
  • parsley, chopped
  • salt and pepper, to taste
  • seeds from 1 pomegranate

Note

An aromatic beef and quince tagine with chickpeas and pomegranate – this tagine is seasoned with aromatic ras-el-hanout and cumin; serve with fluffy couscous and flat breads. This could also be called an Elizabethan Stew, minus the tomatoes and chickpeas – quince (and other fruits) as well as aromatic spices were often used in savoury dishes during the era. This tagine would make an excellent meal for New Year’s Eve or Bonfire Night, as well as for other winter festivals.

Directions

Step 1 Heat the oil in a large heavy based frying pan and add the quince slices and caramelise them for about 4 to 5 minutes, add some more oil if needed then add the onions, celery and garlic, cook for a further 2 to 3 minutes; drain the fruit and vegetables, and put them all into a slow cooker (or a cast iron casserole dish if cooking conventionally. Also at this stage pre-heat oven to 150C/300F/Gas Mark 2).
Step 2 Add more oil to the pan and add the beef, sealing the meat on all sides until it is dark golden brown. Do it in batches in a very hot heavy-bottomed pan with a little oil added for each batch, then transfer each batch to a colander to drain off any excess fat. Put the beef in to the slow cooker or the cast iron casserole dish once it is all cooked and drained.
Step 3 Dissolve one Knorr Beef Stock Pot into 500ml of water, or slightly less if cooking in a slow cooker, I used 250mls of water. Add the stock to the meat and vegetables, and then add the tinned tomatoes and chick peas; stir well and then add the spices, chutney and parsley. Add a little salt and pepper to taste.
Step 4 Cook the beef tagine on high for 4 hours before turning it down to low and cooking for a further 4 hours – or cook on auto for 6 to 8 hours, if your slow cooker has this facility. For conventional cooking – pop the tagine in to a pre-heated oven and cook for approximately three and three-quarter hours, or until meat is tender. Adjust the seasoning with salt and pepper.
Step 5 Serve immediately with couscous and with the pomegranate seeds sprinkled over the top of the tagine. Serve harissa and flat breads on the side.


A Seasonal Slow Sunday Supper: Aromatic Beef and Quince Tagine with Pomegranate


A Seasonal Slow Sunday Supper: Aromatic Beef and Quince Tagine with Pomegranate

Disclaimer: I was sent a box of ingredients from Forman and Field and Knorr and was asked to make a recipe to post here; all opinions are my own and I was not paid for this post. With thanks to Knorr and Forman and Field, as well as Jen and Neil, for sending me these ingredients. 


Pomegranate


Pomegranate

As my recipe had pomegranates in it, I am submitting this to the One Ingredient challenge hosted by Laura and Nazima. 

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