photographed by kate zimmerman
2 Lb brisket
2 cloves of garlic minced
1 onion quartered
*Moroccan spice blend
1 28 oz can of whole peeled tomatoes
5 carrots sliced into thick pieces
½ sliced jalapeno (seeds removed)
1 can chickpeas drained
Orange segments from one orange
Bunch of cilantro for garnish
Preheat oven to 200f.
Place tagine or dutch oven over low/medium heat.
Add a splash of EVOO then add onions and cook for 3 minutes.
Add garlic and moroccan spice blend and cook for 3 minutes (until spices start to smell awesome)
Add the beef, tomatoes (and juices), carrots, jalapeno and stock.
**Add stock until liquid covers 75% of the brisket, this is important. No more, no less.
Bring to a simmer, add top to tagine or dutch oven then relocate into the oven.
Cook for 1 hour (30 mins per LB)
Add chickpeas into tagine or dutch oven 20 minutes before it’s done
After cooking time, remove beef from tagine and let rest for 15 minutes.
Carve into thin slices, and return to tagine
(Note: If there is too much liquid, remove however much you need to)
Garnish with orange segments and roughly chopped cilantro
Serve in tagine, family style with cous-cous.
Moroccan spice blend
2 tbsp. paprika
1 tbsp. ground turmeric
2 1/2 tsp. ground cinnamon
2 tsp. ground ginger
1 1/2 tsp. ground allspice
1 tsp. ground black pepper
1 tsp. ground cardamom
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. cayenne
Mix ingredients together in small bowl.