Having just attended speech by Jenn Segal from Once upon a Chef blog and cookbook. I decided I would make dinner from her book bought and signed yesterday. After browsing the book I zeroed in on this recipe and had to try it. Moroccan-Style Brisket with Dried Fruit & Capers I am really excited I did I paired it with her Oven Fried Potato Latkes. It was a full day of cooking so I have to say these 2 recipes are an investment in time. They are not weeknight meals unless you make ahead of time and serve during the week.
I have made many of her recipes and everyone has been spot on. These two were no exception. The Latkes recipe will be my go to from now on it was so easy to do and did not require skillets and re heating in oven.
This recipe yields a great ratatouilles of carrots prunes and apricots so a side vegetable is really not necessary.
Moroccan-Style Brisket with Dried Fruit & Capers
- Enameled Dutch Oven
- 1 Tbls Heaping salt
- 1 Tsp Pepper
- 1 1/2 Tbls Flour
- 3 Tbls Canola oil
- 5 Each Medium sweet onions Sliced 1/2"
- 2 Tsp Brown sugar
- 2 Tsp Paprika
- 1 1/2 Tsp Cumin
- 1 1/4 Tsp Ground ginger
- 3/4 Tsp Corriander
- 3/4 Tsp Cinnamon
- 1/4 Tsp Cayene pepper
- 2 Tbls Tomato paste
- 5 Cloves Garlic Roughly chopped
- 6 Each Carrots Peeled and quartered on diagonal
- 14 Each Dried apricots
- 12 Each Dried pitted prunes
- 2 Tbls Drained capers
- 1/4 Cup Italian flat leaf parsley Chopped
- Pre Heat oven to 350 degrees
- Season brisket with salt and pepper. Lightly dust with flour on all sides
- In enameled cast iron dutch oven heat the oil and put brisket in fat side down. Sear both sides until brown.
- Transfer brisket to platter then add sliced onions if pan dry add a little water 2 Tbls
- Scrape up brown bits and cook onions until golden about 15 minutes
- Add brown sugar, paprika, cumin, ginger, corriander, cinnamon, and cayenne to onions and cook for about a minutes to incorporate.
- Add 1 cup water and deglaze dutch oven scraping up "fond" brown bits
- Remove from heat place brisket on top of onions fatty side up. Spread tomato paste over brisket
- Cover pan tightly and cook for 90 minutes
- Leave oven on transfer brisket to cutting board and slice against grain about 1/8" slices keeping brisket together to resemble orignal unsliced brisket. It is at this point I make recipe change to Jenn. I remove the fat cap from brisket here.
- Return to dutch oven and add carrots, dried prunes, garlic, apricots, and capers baste with sauce
- Return to oven covered tightly lower heat to 325 degrees
- Cook until fork tender my 4 1/4 lbs brisket took 2 hours
- Add chopped parsley and serve
Oven fried Potato Latkes
- 1/2 Cup Canola oil Divided
- 2 Lbs Potatoes Peeled I prefer yukon gold
- 1 Each Medium sweet onion
- 2 Each Large eggs Beaten
- 2 Tsp Baking powder
- 1/4 Cup Flour
- Set oven racks in middle and pre heat to 425 degrees
- Peel potatoes then grate in food processor or on hand grater along with onion
- Wrap potato and onion mixture in cheese cloth or use fine mesh strainer and drain as much moisture as possible
- Mix all ingredients except oil in bowl
- Oil 2 non sitck pans with 1/4 cup oil each and place in oven turn on vent
- When pans are smoking hot carefully remove from oven
- Place 1/4 cup potato mixture into scoops onto pans and press down to flatten
- Return to oven cook 14 minutes
- Remove from oven and flip
- Return to oven cook 10 more minutes
- Remove from oven and use paper towels to remove excess oil
- Serve immdiately with applesauce or sour cream