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Serves: 6
Prep time: 40 mins
Total time:
Recipe photograph by Toby Scott
Recipe by Abigail Spooner
Slow-cooked until it starts to pull apart, this beef brisket recipe uses the aromatic spices of a Moroccan tagine. Serve with fluffy couscous (or rice if you prefer), for a warming family meal or relaxed dinner party
Serves: 6
Prep time: 40 mins
Total time:
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Beef Weekend Moroccan Slow cook Dairy-free
Nutritional information (per serving)
Calories
635Kcal
Fat
22gr
Saturates
6gr
Carbs
56gr
Sugars
14gr
Protein
51gr
Salt
1.7gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Rate this recipe
Ingredients
- a 1.5kg beef brisket joint
- 2-3 tbsp vegetable oil
- 2 large onions, sliced
- 4 garlic cloves, crushed
- 30g root ginger, finely chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp ground cinnamon
- 2 tbsp harissa paste (we used Belazu)
- 2 tbsp plain flour
- 2 tbsp ground almonds
- 1 ltr beef stock (made using 2 stock cubes)
- 125g dried apricots, roughly chopped
To serve
- 300g couscous
- juice of 1 orange
- mint leaves, to serve
Step by step
- Preheat the oven to 150°C, fan 130°C, gas 2. Trim excess fat from the brisket, cut the meat into 4cm chunks and lightly season. Heat 1 tablespoon of the oil in a large lidded sauté pan or casserole, then fry the beef in batches over a high heat until browned on all sides, adding more oil if necessary. Set aside in a large bowl.
- Reduce the heat to medium, add another tablespoon of oil, then fry the onions for 6-8 minutes until softened and golden brown. Add the garlic and ginger and cook for 2 minutes, stirring, followed by the spices, harissa paste, flour, ground almonds and a splash of the stock. Stir well for 1-2 minutes.
- Return the beef and any resting juices to the pan; stir to combine. Pour in the remaining stock and bring almost up to the boil. Cover and cook in the oven for 3 hours or until the meat is very tender.
- Increase the oven temperature to 170°C, fan 150°C, gas 3½. Stir in the apricots and return to the oven, uncovered, for a further 20 minutes.
- For best results, use a slotted spoon to remove the beef to a board and shred with two forks. Stir back through the sauce and check the seasoning. Leave to rest, covered, for 15 minutes before serving.
- Meanwhile, place the couscous in a large bowl, add a pinch of salt and 600ml boiling water. Stir, cover and set aside for 5-10 minutes. Stir in the orange juice and check the seasoning to taste. Serve with the braised brisket, garnished with the mint leaves.
To store
The braised brisket keeps for up to 4 days in the fridge, or freezes well. Defrost and reheat on the hob, adding a little water.
