Cook Time: 2.5-3.5 hours (depending on method and temperature)
Temperature: 275°F
Ingredients
- 2 lbs. beef tips
- 1/4 cup low sodium soy sauce
- 3 tbsp. hoisin
- 2 tsp. oyster sauce
- 2 tsp. Sriracha
- 1 tsp. salt
- 1/2 tsp. pepper
- juice from 1/2 a lime
- 2 cloves garlic, minced
- 2 bell peppers, sliced
- 1 large yellow onion, sliced
- 8 frozen dumplings (you choice of filling)
- 1 cup jasmine rice
- fresh parsley (for garnish)
Instructions
Whisk together the soy sauce, hoisin, oyster sauce, Sriracha, salt, pepper, lime juice, and minced garlic in a bowl. Add the beef tips to the mixture and marinate overnight in a bowl covered with plastic wrap or in a large Ziploc bag.
Preheat the oven to 275F. Add the sliced peppers and onion to the bottom of the Emile Henry Tagine. Pour the beef tips and marinade over the vegetables. Put the lid on and cook for 3 hours. (If you want to cook it at 300F, cook for 2-2.5 hours).
Remove the Tagine from the oven and take the lid off. Make a well in the center of the tagine and add the rice to the middle. Place the frozen dumplings around the edges of the Tagine. Put the lid back on and put the Tagine back in the oven for 20-30 minutes until the dumplings are steamed and the rice is cooked through.
Garnish with chopped parsley.
