Beef and Florida grapefruit tagine with grapefruit gremolata

Slow cooking brings out the fullness of all the flavours in this Moroccan-inspired dish
Ingredients (Serves 4)
  • 3 tbsp olive oil
  • 2 onions, peeled and cut into wedges
  • 2 cloves garlic, crushed
  • 1kg/21⁄4lb braising steak, cut into cubes
  • 1 tsp dried ginger
  • 1 tsp dried cinnamon
  • 600ml/1pt beef stock
  • Pinch of saffron strands
  • Salt and freshly ground black pepper
  • 2 Florida grapefruit
For the grapefruit gremolata
  • Zest of 1 of the Florida grapefruit used above
  • 50g/2oz stale breadcrumbs
  • Handful chopped fresh parsley

Preheat the oven to 180°C, 350°F, Gas 4.

Heat the oil in a large flameproof casserole dish, add the onion and garlic and fry until softened but not coloured. Add the beef and cook for about 10 minutes, turning occasionally, until browned all over. Stir in the spices, pour in the stock and sprinkle over the saffron strands.

Season, stir well, then transfer to the oven and cook for about 1 hour and 30 minutes, until the beef is tender and the sauce has reduced and thickened.

Meanwhile, make the gremolata. Grate the zest of one of the grapefruits into a bowl, add the breadcrumbs and parsley, stir and set aside.

Peel the grapefruits, removing the white pith at the same time, and carefully remove the fleshy segments using a sharp knife.

Remove the tagine from the oven and stir in the grapefruit segments. Spoon into warm bowls with the grapefruit gremolata scattered over the top and serve immediately.