I’ve been seeing a lot of fall pictures from my friends on Facebook. The changing leaves. Kids Halloween costumes. Pumpkin spice everything. I sniffle a little and feel a bit sad that I don’t think I’ll see much of fall this year. The olive trees don’t change colors, no trick or treating to prepare for, and pumpkin spice is only a memory. When I talked to my mom yesterday I heard my niece say “grandma, I need my jacket.” Pfff jackets? My kids aren’t even in long sleeve t-shirts yet! I do keep reminding myself that when the snow starts falling back home, and I’m still in flip flops I’ll be the one smiling.
The theme for this week’s #SundaySupper is one pot meals and for me fall is the perfect season for warm soups, stews, and casseroles. Warm and comforting with minimal clean-up required. Most days, the last thing I want is something hot to eat but a good tajine is the perfect fit for any day. It’s quince season here and I’ll admit the first time I saw these for sale at the market I thought they were really deformed apples. Quince, like figs, are not something that often appear in the Midwest.
See just some ugly apples right? No, this is a quince. Don’t eat them raw – ask me how I know. Basically these make me think of a sweet potato and apple if they got married and had a baby. But they really have to be cooked to get the flavor to come out. If you’ve never tackled cleaning one, here’s how. I first cut around the edges, the same way I do with a mango. There is a core and seeds in the center.
If you have a really sharp knife you can probably cut right down the middle, but my good knives haven’t arrived yet so I’m working with sub par knives right now. Next peel the skin off using a paring knife or a vegetable peeler. The skin comes off just like the peel of an apple. I like to keep the quince pieces a little bit bigger but you can cut them into whatever size you want. I make this in a tajine pot, but you could also make it in a large, dutch oven or pressure cooker (just cook the meat and quince separate).
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One Pot Beef and Quince Tajine for #SundaySupper
Ingredients
2 lbs beef (bone-in pieces if possible)
1 large onion diced
3 cloves of garlic grated
2 Tbsp vegetable oil
1 Tbsp butter
1 tsp cinnamon
1/2 tsp salt
1/4 tsp red pepper (you can add more for a spicier dish)
1 1/2 tsp cumin
pinch of saffron threads crumbled
2 quinces, cut, peeled, and cored
2 Tbsp honey
1 cup of water
Instructions
This recipe is to be made in a tajine.
In the bottom of a tajine add 2 Tbsp vegetable oil and 1 Tbsp butter. Heat on low heat.
Add diced onion and grated garlic.
In a large bowl mix cinnamon, salt, red pepper, cumin, and crushed saffron threads. Mix with 1 cup of water.
Coat pieces of beef in the spice mixture.
Place beef in the bottom of the tajine. Reserve the marinade.
Cut, core and peel quince then add to the top of the beef.
Pour the remaining marinade mixture over the quince and beef.
Cover the tajine and cook for 45 minutes - 1 hour, occasionally checking the water to make sure there's enough liquid in the dish.
When the meat is cooked through and starting to fall apart. Drizzle the top of the quinces with honey. You may need to add more depending on how sweet your quinces are.
There should be liquid remaining in the tajine.
Eat using crusty bread to break apart the pieces and soak up the juices.
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Need more inspiration? The #SundaySupper team has come up with some really great one pot dishes to keep your stove busy all fall (and winter) long!
“Take the chill off” Chilis, Soups, and Starters
Sweet Potato and Sausage Soup by Bobbi’s Kozy Kitchen
Eggplant Parmesan Soup by The Texan New Yorker
Cream of Tomato and Tortellini Soup by Noshing With The Nolands
Chicken Tortilla Soup by What Smells So Good?
Korean-Style Short Rib Soup (slow cooker) by I Run For Wine
Chicken Corn Chowder by Cupcakes & Kale Chips
Spinach and Mushroom Tortellini Soup by Neighborfood
Lasagna Soup by The ROXX Box
Beefy Skillet Nacho Bake by The Weekend Gourmet
German Onion Soup by Kudos Kitchen By Renee
White Bean and Spinach Soup by Ruffles & Truffles
Korean Oxtail Soup (Kkori Gomtang) by kimchi MOM
Fall Squash Chili by Pescetarian Journal
Sweet Potato Black Bean Chili by Alida’s Kitchen
“Put meat on your bones” Stews
Brew Stewed Beef by The Foodie Army Wife
Dr. Pepper Shredded Chicken (slow cooker) by girlichef
Pepper Beef Stew by The Not So Cheesy Kitchen
Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes by That Skinny Chick Can Bake
Fabulous French Cassoulet by Webicurean
Slowcooker Coq Au Vin by Jane’s Adventures in Dinner
Claypot Braised Tofu by My Trials in the Kitchen
Moroccan Lentil Ragout with Poached Eggs by The Wimpy Vegetarian
“Make room for seconds” Main Dishes
Slow Cooker Hawaiian Kalua Pork by Shockingly Delicious
Chicken and Dumplings by Hip Foodie Mom
Spicy Tomato Pasta by Supper for a Steal
Spicy Coconut Chicken Casserole by The Urban Mrs.
Carnitas with Queso Fresco Enchiladas by Casa de Crews
Slow Cooker Garlic and Herb Pork Chops and Veggies by Cookin’ Mimi
Jambalaya by Country Girl in the Village
Easy Oven Sweet & Sour Chicken by Momma’s Meal
Asian Chicken Rice Pot by A distinguished palate
Quick One Pot Red Beans and Rice by A Kitchen Hoor’s Adventures
Sweet & Sour Vegetarian Stir Fry by Foxes Love Lemons
One-Pot Lentil Chicken by Small Wallet, Big Appetite
Beef and Quince Tajine by MarocMama
Slow-Cooked Italian Beef Sandwiches by Juanita’s Cocina
Sunday Supper Pork and Chorizo by Family Foodie
Mediterranean Chicken Bake by The Dinner-Mom
Easy Chorizo, Corn and Potatoes by Mama’s Blissful Bites
Crockpot Roasted Corn, Tomato and Broccoli Risotto by Take A Bite Out of Boca
Quick ‘n Easy Asian-Style Quinoa by NinjaBaking.com
Pan-fried Chicken with Bacon and Asparagus by Food Lust People Love
Vegetarian Chipotle Tamale Pie by Curious Cuisiniere
Turkey Sausage and Noodle Pesto by Cindy’s Recipes and Writings
One Pot Coconut Rice Shrimp Pilaf by Sue’s Nutrition Buzzz
One Pot Spicy Pasta by Mess Makes Food
“Can’t say no” Desserts
Vegan Chocolate-Peanut Butter Pudding by Killer Bunnies, Inc
Busy-Day S’mores Cake by Treats & Trinkets
Mascarpone Pumpkin Cheesecake in the Microwave by Peanut Butter and Peppers
Slow Cooker Pumpkin Pie Spice Apple Crisp by Hot Momma’s Kitchen Chaos
Flourless Almond Butter Cookies by Pies and Plots
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