Beef Tagine with Quince

• Beef 800g
• Quince 3 large
• Onion 2 medium
• Honey 2 tbsp
• Cinnamon 1 stick
• Ginger 1 tsp
• Turmeric 1 tsp
• Olive oil 4 tbsp
• Salt 1 tsp

How to Make It

• 1

  Heat 4 tbsp olive oil in a tagine or heavy pot and brown 800g beef cubes over medium-high heat until well-seared on all sides.

• 2

  Add 2 diced onions, 1 tsp ginger, 1 tsp turmeric, and 1 tsp salt, stirring well for 5 minutes until the onions soften.

• 3

  Add the cinnamon stick and cover with enough water to submerge the meat, bring to a boil, then reduce to a gentle simmer for 60 minutes.

• 4

  While the meat cooks, peel, core, and cut the 3 quinces into wedges, poaching them separately in a small pot of water with 2 tbsp honey until tender (about 20 minutes).

• 5

  Once the meat is tender, add the poached quince wedges and their poaching liquid to the beef tagine.

• 6

  Simmer everything together uncovered for another 15 minutes to allow the sauce to thicken into a rich, aromatic glaze.

• 7

  Remove the cinnamon stick before serving and check the seasoning, adding salt if necessary.

• 8

  Serve hot, ideally accompanied by crusty bread or fluffy semolina couscous to soak up the luxurious sauce.