cooking in a tagine
hi. my name's sheena mcleod from kitchen connoisseur,and today on behalf of expert village, we're going to prepare a traditional moroccan dishknown as beef and acorn squash tagine. so now we're going to gather the ingredientsto prepare the stewing beef for our beef tagine, and preheat the oven, and preheat our tagineon top of the stove to brown the beef. the ingredients that we'll need for this stageare: stewing beef, flour, kitchen connoisseur's moroccan spices, which are an alluring aromaticblend of saffron and cinnamon and other spices from the middle east, fleur de sel, whichis a nice salt from portugal, and freshly ground black pepper. what we're going to dois take and mix the dry ingredients together in a bowl so that they're evenly blended,and then we're going to add them into the
meat. i like to sift the flour first, becauseit makes it nice and light and prevents it from clumping on the meat. so i just use alittle sift and take that right through. then we're going to mix in the moroccan spices,some fleur de sel, and the pepper. what you want to do is make sure that that's nicelyblended in your bowl before you add it to the meat.
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