Jul 6, 2012

Moroccan Tajine\Tagine of Beef Tongue, Garbanzo Beans, and Raisins

I have never eaten beef tongue before I ate this tajine. I have to say that I honestly thought it was very tasty. It had the texture of a brisket. The key to cooking any organ meats is to cook it slow. This will be one dish that you want to take your time with. This can be cooked in a large skillet or a tajine.


2 lbs beef tongue
1 lb of small onions cut in half
1 large onion, chopped
3-4 garlic cloves, minced
1\4-1\2 cup of raisins, I put in a handful of raisins
1 small can of garbanzo beans, remove skins
3 TBS olive oil
1 TBS gee
Salt\pepper to taste
1 tsp ginger
1\2 tsp cumin
1 tsp paprika
1 tsp turmeric
1 cinnamon stick, broken in half
A few strands of saffron or 1\4 tsp saffron powder (food coloring)
Water, optional

Clean the tongue well and place in boiling salted water for about 30 minutes to an hour. The longer that you cook it the more fine the meat will become. While the tongue is still hot remove the skin. Slice into about 1 inch size pieces and set aside. Next, take your skillet or tajine and place on medium heat. Add the oil, gee, and chopped onion. Place the meat slices on top of the onion then add the garlic, spices, water and cover. Cook on low-medium heat for 45 minutes to an hour. Once the meat is nearly done add the onion wedges, raisins, and garbanzo beans and cook until the meat and vegetables are tender, about 30-45 minutes or more if needed. Serve with Khobz or crispy bread. Enjoy!