Moroccan beef brisket tagine

Moroccan beef brisket tagine

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Create a meal to remember with this flavour-packed beef brisket served with couscous, pomegranate, pistachios and couscous.

The ingredient of Moroccan beef brisket tagine

  1. 1 tablespoon extra virgin olive oil
  2. 1.8kg beef brisket
  3. 1 brown onion, chopped
  4. 4cm piece fresh ginger, peeled, finely grated
  5. 2 teaspoons ground cumin
  6. 2 teaspoons ground coriander
  7. 1 teaspoon ground turmeric
  8. 1 teaspoon mixed spice
  9. 1/2 teaspoon ground cardamom
  10. 1 cinnamon stick
  11. 2 cups beef stock
  12. 2/3 cup dried apricots
  13. 2 tablespoons honey
  14. Seeds of 1 pomegranate
  15. 1/4 cup chopped pistachio kernels
  16. Steamed couscous, to serve
  17. Plain Greek-style yoghurt, to serve

The instruction how to make Moroccan beef brisket tagine

  1. Preheat oven to 180C/160C fan-forced.
  2. Heat oil in a large ovenproof saucepan over medium-high heat. Cook beef for 5 minutes each side or until browned. Transfer to a plate.
  3. Add onion to pan. Cook, stirring for 3 minutes or until starting to brown. Add ginger, cumin, coriander, turmeric, mixed spice, cardamom and cinnamon. Cook, stirring for 30 seconds or until fragrant. Add stock and 1 cup water. Bring to a simmer. Return beef to pan. Cover. Transfer to oven. Cook for 4 hours, turning beef halfway through. Add apricots around beef. Cook for a further 20 minutes or until beef is tender.
  4. Drizzle beef with honey. Top with pomegranate and pistachio. Serve with couscous and yoghurt.

Nutritions of Moroccan beef brisket tagine

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