Beef Brisket Moroccan Style in Dutch Oven
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 3 hrs 45 mins |
| Total Time | 4 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 3 ½ kg beef brisket, streaked, cut into large pieces
- 3 tablespoon olive oil, for frying
- 3 large onion (s), red
- 1 bunch celery
- 6 medium tomato (s)
- 2 peppers, colored, cut into wide strips
- 4 carrots, cut into 2 cm thick slices
- 1 sprig rosemary
- 2 cloves garlic)
- 1 glass veal stock or beef stock
- Spice (s)
- 1 tablespoon paprika powder, hot
- 1 tablespoon sea salt, coarse
- Pepper, fresh, ground, or chilli, to taste
- 1 glass water, as needed
- 1 large can (s) chickpeas, pre-cooked
- 10 lemon (s), marinated in olive oil and sea salt, homemade or from the specialty shop
- 0.5 ½ bunch coriander greens, plucked and washed
- 20 prunes
- 2 tablespoon sesame seeds
Print Recipe
Pin Recipe Instructions
- Heat the Dutch Oven well.
- Sear the beef brisket in olive oil, dust with the paprika powder, turn and continue frying with the onion rings. Add the carrots, celery, peppers and chopped garlic and continue frying.
- Season the meat with rosemary, sea salt, pepper or chilli and tajine spices and pour in the stock. Place the tomatoes on top and close the lid of the Dutch oven. Let the dish simmer for 2.5 hours on reduced heat, around 170 ° C in the oven.
- Then fold in the chickpeas, simmer for another half an hour at 150 ° C. If necessary, skim off some fat. Place the pickled lemons and prunes on top. Let it steep for another half an hour at 130 ° C.
- Sprinkle with sesame seeds and plenty of chopped coriander leaves before serving.
- Rice goes well with it, refined with barberries and saffron threads, which you let cook after half the time.
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