Ingredients for 4 servings
500 gram Beef
2 garlic cloves
1 bay leaf
2 thyme twigs
2 cinnamon sticks
4 dried apricots
4 dried plums
4 dried figs.
Splash red wine
1 teaspoon honey
Pepper and salt
Put the tajine in water an hour before you use it, then put it on your smallest fire with a flame dispenser and bake the onions and garlic.
Marinate the beef in oil, pepper and salt two hours up front and let is stand outside of the fridge. You want the meat to be on room temperature before you bake it.
Add some oil to a heavy based pan and wait until it is hot, now brown the meat and transfer to the tajine. Brown the meat in small batches because if you put to much meat in the pan at the same time, the temperature of the oil decreases and the meat is not browning but leaking all it’s nice juices.
After the last batch add some red wine, balsamico and honey to the pan and stir them together, let the alcohol evaporate and poor the liquid over the meat.
Now add the herbs and spices to the tajine, cover with the lid and let it simmer on a small fire. I let mine simmer on my smallest fire for about 5 hours but 2 will do as well.
Add half of the fruit when you start cooking, so it gives its flavor to the dish and the other half an hour before serving so it is still recognizable. You can add the fruit whole or cut into pieces. Use some bread to scoop up the remaining of the sauce.