Moroccan · Main Dishes
Beef Tangia
When lamb isn't on hand, Marrakchi households make tangia with beef shin or cheek instead, relying on the same sealed slow-bake method with preserved lemon, cumin and garlic. The tougher cut turns meltingly tender after hours in a low oven.
- Prep
- 20 min
- Cook
- 270 min
- Total
- 290 min
- Serves
- 4
- Level
- Advanced
Ingredients
- 1 kg beef shin or cheek, cut into large chunks
- 1 tbsp ground cumin
- 6 garlic cloves, crushed
- 1/2 preserved lemon, chopped
- 2 tbsp smen or butter
- 3 tbsp olive oil
- Salt
Method
- 1
Combine
Toss the beef with cumin, garlic, preserved lemon, smen, olive oil and salt in a heavy lidded casserole.
- 2
Add water
Pour in 150–200 ml water, just enough to moisten the base.
- 3
Seal tightly
Cover with a double layer of foil, then the lid, to trap all the steam.
- 4
Bake low and slow
Bake at 130–140°C for 4.5–5 hours, until the beef falls apart at the touch of a fork.
- 5
Serve
Serve directly from the pot with bread to scoop up the tender meat and juices.
Chef's tips
- Tougher cuts like shin and cheek reward this long, slow method with far better texture than lean cuts.
- The tight seal is non-negotiable — it's what replicates the airtight hammam-oven cooking of true tangia.
Frequently asked questions
Can I cook beef tangia in a slow cooker?
Yes — combine the same ingredients with a little less water and cook on low for 7–8 hours for similarly tender results.