from Camber, Bellingham, WA
Serves 5 | Inactive Time: 4 – 24 hours | Active Time: ~ 1 hour
A true partnership of a budding Mediterranean spring and the deep, complex spices of Morocco, this dish is a satisfying marriage of depth and vibrancy. Tagine, a Maghrebi dish named after the traditional clay pot it is cooked in, coaxes out the sweetness in dried fruit to unite an array of spices in a slow, slow braise. Brine-y olives, fresh ginger, sweet apricot, and spring mint balance this satisfying meal, which chef Alison Stevens says would shine with a peppery Syrah or a dry Italian red. At Camber, we feature grass-fed, pasture-raised beef from Skiyou Ranch in Sedro Woolley, WA and hand-made pasta from Bellingham Pasta Company. Source from your favorite local farm and even make your own pasta if you’re feeling adventurous!
For the Tagine
2-2½ lbs beef short ribs, about 3
5 medium carrots, chopped (about 2 ½ cups)
3 onions, chopped (about 2 cups)
¼ cup ginger, rough mince
3 ½ Tbsp garlic, minced
2 Tbsp olive oil
1 14 oz can crushed tomatoes
2 cups dried apricots, chopped
2 Tbsp honey
3 ½ cups stock, vegetable or animal based
2 bay leaves
Red wine (optional) or extra stock, to deglaze
Note: We recommend cooking the tagine the day before you plan on serving. This provides ample time for the mixture to cool when filling the fresh pasta.
4 tsp turmeric3 tsp paprika3 tsp coriander, ground3 tsp ginger, ground3 tsp cayenne3 tsp fennel seed, whole2 tsp allspice
Rub Spice Mix
2 Tbsp cinnamon 2 Tbsp cumin
2 tsp cardamom
4 tsp black pepper, ground
20-25 Castelvetrano olives, or any meaty, buttery olive, like Cerignolas
1 ¼ cup red wine vinegar
⅔cup dried apricot
¼ cup ginger, finely minced
1 Tbsp garlic, finely minced
3 Tbsp mint, finely chopped
Zest of 1 lemon
2 Tbsp fresh lemon juice
1 generous Tbsp salt
1 tsp pepper
1 ½ Tbsp olive oil
1 tsp paprika
15 pieces 3×3” ravoli (3 pieces per serving)
2 Tbsp butter
- Pat short ribs dry and rub liberally with salt and half of spice mixture. Rest overnight.
- The next day, preheat oven to 350°. Heat oil in a heavy bottomed pot big enough to hold all short ribs in one layer. Sear short ribs on all sides except for the exposed bone. Set aside.
- Deglaze the pot with a bit of stock or red wine and scrape the fond from the bottom. Decrease heat to medium-high and add carrots and onions. Sauté for five minutes, stirring to avoid over-browning. Add ginger and garlic and sauté for another three minutes.
- Add second half of spice mix and stir in. Cook a minute or two to release oils and aromas of the spices.
- Deglaze and scrape for a second time. Add tomatoes, honey, and apricot and stir thoroughly. Cover and cook for 5-6 minutes. Then stir, add stock and bay leaves.
- Nestle short ribs back into pot, making sure that they are fully submerged. Boil liquid for 2-3 minutes uncovered.
- Cover, then place in oven and braise for 3 hours, checking halfway to keep ribs under liquid for as long as possible.
- Remove from oven, delicately lift short ribs out of the sauce and set aside. Remove bay leaves, and simmer stew to reduce until thick, stirring to prevent burning.
- While stew simmers, separate bones from meat and pull. Separate any substantial membrane or fat that does not pull and melt into the fibers of meat and discard. Add meat back to sauce, remove from heat, stir and season.
Note: The balance of acidity and salt is very important in this rough tapenade. After it has sat, the apricot will sweeten the profile and the mint will ‘melt’ into it. Brightness is key to compliment the tagine! As with the short ribs, we recommend making the tapenade the day before you plan on serving so the flavors have time to meld.
- Heat vinegar on stove on medium heat until steaming. Pour over apricots and let sit for at least 15 minutes.
- Pit olives and finely chop, mixing with finely minced ginger and garlic.
- Chiffonade the mint, turn the strands and finely chop. Add to olive mixture.
- Drain apricots, saving vinegar in a small bowl. Chop apricots tomatch size of olives. Add to olive mixture.
- Add lemon zest, juice, paprika, salt, pepper, and 3 ½ Tbsp of reserved vinegar. Mix thoroughly and let rest in the fridge to allow the flavors to marinate. When serving, adjust to taste with salt and lemon juice.
Filling the Ravioli:
- Have cold water close at hand to help seal the pasta. Moisten the edges of each ravioli and fill with 1-2 Tbsp of cooled tagine, depending on the size of your pasta (we use 3×3” ravioli). You want enough to get a good bulge of filling, but not too much it oozes when you close the ravioli. A recommended edge allowance is about a ½ inch of space on each edge.
- Start from one side and go in a circle, simultaneously pressing out the excess air and pressing pasta sheets together. Use the water to get a good seal around the edges, we don’t want them to pop when you boil them! With a fork, give the edges a final bind and decoration by pressing down on the edges with the tines, and pulling down and away. Repeat for all edges. If you are not cooking them right away, freeze.
- Start a pot of boiling water and add salt until it tastes like the ocean.
- Drop ravioli carefully in boiling water. Cook pasta until tender, about 6-8 minutes, depending on the size of your ravioli.
- In a large pan, melt butter on low heat.
- Place ravioli into pan and brown in butter, carefully flipping once.
- Gently lay on a plate, top with two generous spoonfuls of tapenade, and sprinkle with fresh, roughly chopped mint. Serve.