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Tajine of ox to sweet potatos |
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Make-ready time: 15 min.
Cooking: approximately 2 hours
Cost: economic
Difficulty: very easy This tajine is cooked on coals in the mountains in winter whereas the hearth is always lit. Contrary to the tajines prepared in the areas where the temperature is always soft, this one does not contain any sweetened element but is raised of sweet herbs in abundance. Ingredients 1 kg of ox to braise in cubes 1/2 kilo of sweet potatos
2 C with oil S.
1 large chopped onion
1 �p�pin� green pepper and thin slice
1 1/2 C with paprika tea
1 pinch of Cayenne
1 pinch of curcuma
1/2 C with S. of cumin
1 C with engraved parsley S.
1 C with S. of coriandre engraved
1 C with butter S.
salt and pepper |
Preparation - to jump the ox cubes in a pan during 3-4 minutes with oil and the curcuma until colouring;
- to cover and cook 15 minutes with very soft fire;
- during this time, to preheat the furnace with 180� C. (350� F.);
- in the pan, to add onions, pepper, paprika, cumin and Cayenne; to mix well; to wet the meat to cover it without excess; to cover and slip with the furnace during 60 to 90 minutes or until the meat is tender - to check the quantity of water;
- to peel sweet potatos; to slice and deposit immediately in a pan containing of water with a salt pinch; to carry to boiling; to let bleach 3 minutes; to drain;
- to powder ox with sweet herbs; to cover with the sections with sweet potatos; to sprinkle with melted butter; to cover and continue cooking 10 minutes;
- to increase the temperature of the furnace with 200� C. (400� F.) or more; to withdraw the lid and to gild sweet potatos - 5 to 10 minutes. To be useful quite hot
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