175gprunesready-to-eat pitted soaked in water for 4 hours
sea salt and black pepper
small bunchflat leaf parsleyfinely chopped, to garnish
Instructies
Place the beef in the base of a tagine or a large, heavy-based saucepan with the garlic, chillies and star anise.
Pour in the stock and bring to the boil.
Reduce the heat, cover and cook gently for 2 hours.
Season the stock with salt and pepper and stir in the butter and honey.
Drain the prunes and add them to the tagine.
Re-cover and cook gently for a further 30 minutes to let the flavours mingle.
Garnish with the parsley and serve with couscous or chunks of crusty bread, if liked.
Notes / Tips / Wine Advice:
For beef with plums & cardamom, replace the star anise with 6 cardamom pods and cook the beef in the stock as for Beef with prunes & star anise. Season to taste, stir in the butter and honey and cook for a further 15 minutes. Halve and stone 6 firm, fresh plums, add them to the tagine, and cook gently for 10 minutes. Garnish with a small bunch of finely chopped coriander.