At Rooksnest Estate in Lambourn Woodlands we are very proud of our pedigree Aberdeen Angus herd that enjoys grazing the rolling parkland around Inholmes House.
We offer premium beef boxes to local customers who like to know where their meat comes from. Click here for how to order your beef box.
Each box comes with a seasonal recipe card and this is one of our favourites
Rooksnest Beef Tagine Recipe
600 g stewing beef, diced
½ a bunch of fresh coriander
1 x 400 g tin of chickpeas
1 x 400 g tin of plum tomatoes
800 ml vegetable stock
800 g butternut squash
100 g prunes or apricots
2 tablespoons flaked almonds
1 level tbsp ras el hanout spice mix
1 level tbsp ground cumin
1 level tbsp ground cinnamon
1 level tbsp ground ginger
1 level tbsp sweet paprika
1. Begin by mixing all the spice rub ingredients together in a bowl. Season well.
2. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours or for more flavour, overnight.
3. When you are ready to cook, peel and finely chop the onion, and remove the coriander stalks from the leaf, reserving the leaf for later.
4. Heat 2 tablespoons of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal.
5. Add the onion and coriander stalks and fry for a further 5 minutes.
6. Drain and tip in the chickpeas.
7. Add the tomatoes, breaking them up with a spoon, then pour in half the stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours.
8. Meanwhile, de-seed and chop the squash into 5cm chunks, then destone and roughly tear the prunes.
9. When the time’s up, add the squash, prunes (or apricots) and remaining stock. Stir, then replace the lid and continue cooking for another 1½ hours. Keep an eye on it, adding extra water if needed.
10. At this stage, remove the lid and check the consistency. If it seems a bit too liquid, simmer for 5 to 10 minutes with the lid off.
11. Taste and season if you think it needs it.
12. Toast the almonds in a dry frying pan until lightly golden.
13. Scatter the coriander leaves over the tagine along with the toasted almonds.
Serve with couscous or your favourite flat breads.