Heirloom Meals: Savoring Yesterday's Traditions Today

Moroccan Brisket

Moroccan Brisket


1 whole beef brisket, about 5 lbs
2-3 Tbsp olive oil
2-3 large onions  I sliced them
2 cloves of garlic  I used 4 and minced them
1 can tomato paste
1 cup beef broth  I used more like 2
1-1/2 cups red wine  I used 2 1/2 -3
1 cup dried apricots  I used organic, unsulfured and left them whole
1 cup of green olives, halved
1 cups prunes, slices
Pepper and salt
1/2 tsp cinnamon  I used 1 tsp


Preheat oven to 350 degrees.
Heat a large dutch oven on high heat for 2-3 minutes.
Add the olive oil, then add the beef.
Sear the beef for about 5 minutes on both sides until browned.
Remove and season with salt and pepper.
Add sliced onions and saute over medium heat for 10 minutes until golden.
Add salt, pepper, garlic and tomato paste.
Put meat back in, add cinnamon and then wine and broth to cover the meat. Add apricots, olives and prunes. Cover and place in oven.
Turn the brisket once or twice while it's cooking for 2 1/2 - 3 hours.
Cool in refrigerator overnight.
While the recipe says to defat the gravy, the brisket was so lean there was no fat and the gravy was a perfect consistency and did not need cornstarch to thicken.
Slice the brisket while its cold, put back in gravy and reheat in a 350 degree oven.


Categories: Carole's Concoctions

Tags: dinner