Tagine Pot Roast
Now that the weather is growing colder and we are beginning to stay indoors more often, it is time for me to break out one of my absolute favorite cooking vessels – my beloved Tagine. I have used my tagine to make numerous tagines, but I have also used it to make beef stew, roasted chicken and stewed pork ribs, among others. I find that cooking with my tagine is unmatched when my goal is tender, fall-off-the bone, don’t-need-a-knife-to-cut-it meat.
Tagine cooking is really so simple, but the flavors are deep. These meals are perfect for a casual night at home, and at the same time impressive when you have guests over. Especially if you have a decorative tagine to serve it in. But the time commitment is minimal. In other words, perfect for absolutely any occasion.
This time I decided to start Tagine Season off right with a traditional pot roast. I slow cooked it with delicious root vegetables from our garden. It was the perfect meal on a cold night, sipping a glass of red wine and sitting by the fire. I look forward to many many nights like this, during the fall and winter months.
Tagine Pot Roast
INGREDIENTS:
1 roast ( I prefer grassfed beef)
salt and pepper
spices of your choice (I used an espresso meat rub)
olive oil for browning
¼ cup of red wine
2 TBS aged balsamic vinegar
3 large carrots in large dices
2 turnips in large dices
2 potatoes in large dices
1 large daikon radish in large dices
2 TBS dijon mustard
1 TBS of olive oil
dried thyme
rosemary sprig
METHOD:
Preheat the oven to 350 F. Rub the meat with the salt, pepper and spices. In a large skillet brown the meat on all sides in olive oil (optional step). You can do this right in your tagine, if it is made of cast iron. While the meat is browning, toss your cut vegetables with dijon mustard, olive oil, salt, pepper and dried thyme. If you are not browning in the tagine, once the meat is browned on all sides, remove the meat from the skillet and place in your tagine. Pour the red wine and balsamic vinegar over top and arrange your vegetables around the meat. Place a fresh rosemary sprig on top, put the lid on, and cook in the oven for about 1 ½ to 2 hours. Be sure to check every 45 minutes or so for liquid. If it needs more liquid, you can just add a tablespoon or so of water. Serve and enjoy!
Rosa - October 25, 2010 at 6:23 pm
OMG, you are making hungry! That tagine looks so good.
Cheers,
Rosa
lisaiscooking - October 25, 2010 at 6:28 pm
I’ve wanted a tagine for a long time. And, I just attended a cooking class taught by Dorie Greenspan the other night. She made a lovely tagine. Now, I really want one! The mix of vegetables you used sounds great. Love that daikon is included.
Maggie - October 25, 2010 at 8:18 pm
Hooray for pot roast season! I love that you are using daikon. I’m addicted to daikon greens in soup lately but need to embrace the roots too.
nina - October 25, 2010 at 11:29 pm
I am a winter person, the whole eat by the fire, stew and hot puds totally appeal to me. Sadly it is summer now, but I am counting the sleeps. Jenn, lovely tos ee you guys are eating the fruits of all the hard labor!!
Pam - October 26, 2010 at 7:21 am
Looks wonderful and I bet it tasted even better! Stay warm!
bellini valli - October 26, 2010 at 7:28 am
My future SIL brought me a Portuguese pot which he claims will make the best stew ever since he knows I covet a tagine. I need a tagine to compare of course but do know the cooking method would be different.
Happy Cook - October 26, 2010 at 7:37 am
Looks so so comforting especially in this cold weather.
5 Star Foodie - October 26, 2010 at 9:26 am
A delicious and very elegant looking tagine, just perfect for the fall season!
Peter G @ Souvlaki For The Soul - October 26, 2010 at 3:03 pm
I love reading your tagine posts Jenn…they always make me hungry!
peter - October 27, 2010 at 8:47 am
Jenn, you melding of tajine cooking and homespun western dishes is awesome. This roast is Sunday’s best!
Jan - October 27, 2010 at 1:02 pm
Yummy yum yum – I’m doing a chicken Tagine tomorrow. LOVE the pictures Jenn!
Stella - October 27, 2010 at 1:13 pm
Yum, Jenn! This looks so good. I don’t know if I’ve ever told you, but I learned how to cook in an Algerian kitchen. I’m not Algerian and it’s a long story as to how I ended up learning this way, but to this day I don’t own a tagine. I feel so ashamed;)
By the way, thanks so much for your sweet comment. And I’m with you 100% on your feelings/argument-a legitimate and wholesome one for sure. If only everyone followed the practices you mentioned. The world would certainly be a cleaner and more respectful place.
p.s. so sorry my site gave you trouble while commenting. Dat’s so veird (smile)…
Rebecka - October 27, 2010 at 8:32 pm
This looks soooo good! It’s really cold here tonight and your dish looks very warm and inviting!
Cynthia - October 28, 2010 at 4:25 pm
Oh look at how the potatoes are caramelized too!
Summer - October 28, 2010 at 5:40 pm
Hiii, howdya do?
THis looks absolutely sooo delish!