Summary

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

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Instructions

1. Heat a Dutch oven on the stovetop over medium-high heat for 2 minutes until very hot.
2. Sear the beef brisket pieces in 3 tablespoons of olive oil for 4-5 minutes until browned on all sides. Dust with hot paprika powder, turn the meat, and continue frying for 2 minutes. Add the sliced red onions, carrots, celery, peppers, and chopped garlic. Fry for 5 minutes, stirring occasionally.
3. Season the beef and vegetables with rosemary, coarse sea salt, and freshly ground pepper or chilli to taste. Pour the beef or veal stock into the pot. Place the tomatoes on top and cover the Dutch oven with its lid. Transfer to a preheated oven at 170°C (338°F) and simmer for 2 hours 30 minutes.
4. Add the drained chickpeas and continue cooking at 150°C (302°F) for 30 minutes. Skim off excess fat from the surface if needed. Top with the marinated lemons and prunes. Return the Dutch oven to the oven at 130°C (266°F) and simmer for 30 minutes.
5. Sprinkle with sesame seeds and chopped fresh coriander leaves before serving.
6. Serve with rice.