Caramelized Tomato and Onion Tagine

Moroccan food is delicious and not as scary to attempt as some may think. There are many people who are either A. afraid to try it or B. can't be bothered to make a dish involving more than three spice blends. For those in category B.-shame on you! ;)

 But to those who are feeling slightly adventurous and want their home to be infused with the spices and warming feel of Marrakesh, I beg you- please try this dish! You can make it with lamb but i prefer beef short ribs.. you just need a couple ingredients and it literally cooks itself. In three hours, all the flavours collapse into each other- making the most heavenly sauce. As for the short ribs...  Oh my goodness! I love the way its perfectly cooked flesh succumbs to the slightest touch of my fork..it's literally paradise. So don't be shy- please give it a try!

Ingredients

3 pounds short ribs
3 large onions, large slices
3 large tomatoes, large slices
1 cup beef or veal stock
1.5 tablespoon ras el hanout
1 teaspoon cinnamon
1 teaspoon cumin
1/4 cup chopped coriander
1/2 tablespoon olive oil
1/2 tablespoon butter
salt and pepper to taste

Method

Rub the short ribs with 1 tablespoon ras el hanout and 1 teaspoon salt and pepper for at least 1 hour.  In a large pot add olive oil and butter. When hot add the beef. Be careful not to overcrowd the pan as you want all the pieces to brown (this may be done in batches). When brown, remove the beef and add onions. Sweat until soft and translucent (about 5 min). Add the beef and all it's juices to the onions and cook for 5 minutes on medium heat, stirring often. Add the tomatoes, cumin, cinnamon and stir. The juices from the beef, tomatoes and onions will create the base liquid. Add half a tablespoon of ras el hanout and the beef stock. Stir and bring to a boil. Turn the heat on low and cover. Cook for three hours or until meat is fork tender. Make sure to stir  often. Remove the meat from the pot and reduce the liquid until it's a nice and consistency. Taste and add salt if needed. Serve with couscous