Moroccan Oxtail Tagine with Preserved Lemons

A fragrant Moroccan tagine with oxtail, preserved lemons, olives, and warm spices, slow-cooked to tender perfection.

Cuisine: Moroccan

Category: Beef

Prep: 25 minutes. Cook: 180 minutes.

Serves 4.

Ingredients

• 3 lbs, cut into 2-inch pieces oxtail
• 2 tbsp olive oil
• 1 large, diced onion
• 4 cloves, minced garlic
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• 2, rinsed and sliced preserved lemons
• 1/2 cup, pitted green olives
• 2 cups beef broth
• 1 tbsp tomato paste
• 1/2 cup, pitted apricots

Instructions

1. Step 1: Heat 2 tbsp olive oil in a tagine or heavy Dutch oven over medium-high heat. Add 3 lbs oxtail pieces and sear until browned on all sides, about 5 minutes per side.
2. Step 2: Add 1 large onion, diced, and 4 cloves garlic, minced, and cook for 3 minutes until softened.
3. Step 3: Stir in 1 tsp cumin, 1 tsp coriander, and 1/2 tsp cinnamon, cooking for 1 minute until fragrant.
4. Step 4: Add 1 tbsp tomato paste and cook for 2 minutes, then pour in 2 cups beef broth.
5. Step 5: Add 2 preserved lemons, rinsed and sliced, 1/2 cup green olives, pitted, and 1/2 cup pitted apricots, and bring to a simmer.
6. Step 6: Cover and reduce heat to low. Simmer for 3 hours until oxtail is tender and falling off the bone.
7. Step 7: Stir in 1/4 cup fresh cilantro, chopped, and serve hot with couscous.