Moroccan · Main
Tangia Marrakchia
- Intermediate
- 25 min
- roughly 4 of 4 for cost
Leads with fresh herbs arguing happily on top, an earthy, grounding base, on a rich, rounded finish.
Ingredients
- 1.5 kg beef shin on the bone, in 4 pieces
- 40 g smen, or 40 g butter
- 10 garlic cloves, peeled and left whole
- 1 preserved lemon, quartered and pipped
- 5 g ground cumin, plus 3 g to finish
- 1 g saffron threads, crushed
- 3 g ground ginger
- 8 g fine salt
- 150 ml water
- 20 g flat parsley, chopped
The skills inside
The words inside
Allergen screen
Found: dairy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
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Method
- Put everything except the finishing cumin and the parsley into a tall narrow pot or a clay tangia, and brown nothing first.
- Seal it: a round of baking paper pressed to the rim, foil crimped tight over that, then the lid.
- Cook at 120C (250F) for 6 hours without opening it. It is ready when a spoon pushed against the meat parts the fibres with no force. 360 min
- Lift the meat out, and if the juices are thin boil them hard for 5 minutes before pouring them back over. 5 min
- Scatter the finishing cumin and the parsley at the table.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Pie crust & blind baking 29 recipes
- The shell goes into the oven cold and the oven is fully up to heat, so the structure sets before the fat has time to melt out of it.
- Lined and weighted right into the corners rather than heaped in the middle, so the sides are held against the tin as the fat softens.
- Docked where it is not meant to puff, and the base stays flat rather than lifting into a dome under its own steam.
- The weights come out and the base gets dry heat of its own before anything wet arrives. Pale and damp is not baked, and a filling will not finish it.
- The edges are set and coloured and the shell releases from the tin rather than gripping it.
Where it goes wrong It went in warm, or the weights only filled the middle. The sides slump down the tin before the pastry sets, so the case is shallower than it should be, the filling overflows it, and the base is still raw underneath: the soggy bottom, arrived at three ways at once.
At the Table
- The Pour
- Cabernet Sauvignon or Malbec
- Also Right
- Tempranillo (Rioja Reserva)
- From the Taps
- Amber ale
- Zero-Proof
- Sparkling water, make room
Tannin binds to seared protein and fat: each bite softens the wine, each sip resets the palate: the steakhouse equation.
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