From our Recipe Archives
First published March 2010
Brisket is a traditional part of my Passover Feast (as well as Rosh Hashana and sometimes Hannukah). I recently went to a friend's house and tasted her delicious brisket, and am thinking of going "exotic" this Passover, as this Moroccan take on my traditional "Jewish" brisket was very tasty! Happy Holidays...Enjoy!
And, thank you Virginia, for this great recipe!
IMPORTANT NOTE ON TIMING: It takes more than one day to prepare this recipe.
- 1 whole beef brisket, about 5 pounds
- 2 to 3 TBLS olive oil
- 2 to 3 large onions
- 2 cloves of garlic
- 1 can tomato paste
- 1 cup beef broth
- 1 - 1-1/2 cups of red wine
- 1/2 cup to 1 cup dried apricot slices, cut in half
- 1/2 cup to 1 cup green olives, halved
- 1/2 cup prunes, sliced
- Freshly ground salt and pepper
- 1/2 tsp cinnamon
1. Preheat the oven to 350 degrees.
2. Heat a large casserole (Le Creuset is the best!) on high heat for 2 to 3 minutes. Add the 2 TBLS of oil, swirl it around. Add the beef and sear it for about 5 minutes on each side, or until nicely browned. Season generously with freshly ground salt and pepper and remove to a platter.
3. Wipe out the pan with paper towels and return it to the stove; turn the heat to medium and add the oil. Add the onions and cook, stirring, until they are golden and soft, at least 10 minutes. Add salt and pepper, then stir in the tomato paste and garlic. Return the meat to the pan, add a pinch or two of cinnamon, beef broth, and red wine. Make sure liquid covers the meat. Add apricot slices, green olives, and prunes.
4. Bring to a simmer on top of the stove. Then place in oven, turning the meat about every 30 minutes, until tender. You will cook this at least 2 1/2 to 3 hours, or until tender.
5. Cool in refrigerator overnight. Remove brisket from gravy.
6. Defat gravy, add cornstarch or potato starch (for Passover...otherwise use flour for thickening). Slice brisket and return to gravy.
7. Reheat in oven at 350 degrees before serving this delicious savory dish.