Rick Wang's Weblog

Today, my mom handed me a chunk of beef and said "go cook this". Well, that works out since I've been meaning to use the tagine a second time in the oven. I added my ras el hanout mixture, rosemary, frozen figs, and turkey broth. I used turkey broth since water was too boring and we had turkey broth in the house. It cooked at the same time as the semolina bread, but for much longer. Sadly the meat did not get as tender as I would have liked, but overall it came out okay. The sauce is actually a dark color as you can see in the serving picture, not the weird green in the done cooking picture. It was nice to not get burns on the bottom of the tagine from hotspots, however, the tagine continues to emit an odd odor when heated. My mom questioned its workmanship, and I have serious doubts as well. I suspect the glaze is low quality.