The Best Online Cooking Videos
Already have an account? Sign In

Tajine of Beef and Cardoon (Kharchouf)

Prep Time
Cook Time
In English it is called 'Cardoon', in French 'Cardon, in Italian 'Cardone', and in Moroccan 'Kharchouf', I am talking about a very popular vegetable in Morocco and the Mediterranean region, that is not so well-known in the U.S. Cardoon looks like a giant Celery but it tastes very different. It has a deep earthy flavor that goes well with meat.

Cooking Recipe

1.5 pounds of beef short ribs (you can also use lamb instead)
1 large onion, grated
3 garlic cloves, crushed
2 1/2 tablespoons of olive oil
1 tsp of salt
1/4 tsp of pepper
1/4 teaspoon of turmeric powder
1/2 teaspoon of ginger
A large pinch of saffron
1 large bunch of cardoon
Optional: preserved lemon

Cleaning the Cardoon:
1- Remove the leaves at the top of the cardoon
2- Cut the base of the cardoon to separate the stalks
3- Peel the top of the stalk to remove the strings
4- The inside of the cardoon stalk also has a thin skin that needs be removed. First, cut the stalk into pieces about three or four inches, then remove the inter thin skin with the tip of the knife.
5- Place the cleaned pieces in a bowl containing cold water and immediately squeeze lemon juice over them otherwise they will turn brown. Throw in the piece of lemon in the water as well.

Cooking the Meat:
1- On medium heat, drizzle the olive oil in your pot. Add the onion, garlic, meat and spices.
2- Cover the pot and let the meat cook for the next 10 mn. Stir from time to time.
3- After 10 mn, add the cleaned cardoon (drained from the lemon-water) to the meat.
4- Cover the meat and cardoon with water (5 cups), cover your pot, and let the meat/cardoon cook on high heat until the water starts boiling.
5- Once the sauce starts boiling, reduce the heat to medium-high and let the cardoon and meat cook until done (approximately 1 hour and 45 minutes).
6- Check on the meat/cardoon from time to time and add water as necessary - the meat should be cooking in a sauce at all times, you dont want it to be dry or too watery.

Final Steps:
1- After 1 hour and 45 minutes of cooking the meat / cardoon, you can add the preserved lemon pre-washed in water (to remove the saltiness) and cut in quarters.
2- Taste the sauce and adjust the spices accordingly.
3- Uncover the pot, and let the tajine simmer on low heat for another 15 minutes for the sauce to thicken.

Serving the Tajine:
1- To serve this dish, first place the meat in the plate,cover it with the cardoon then pour the sauce on top.
2- Serve with Moroccan bread or French baguette.

Tajine of Beef and Cardoon (Kharchouf)


Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos