Moroccan beef brisket tagine

Moroccan beef brisket tagine


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



You may also like