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Moroccan-Style Brisket with Dried Fruit & Capers

Once Upon a Chef Jenn Segal recipe
Prep Time30 mins
Cook Time3 hrs 30 mins
Total Time4 hrs
Course: Main Course
Cuisine: Mediterranean
Servings: 8 people

Equipment

  • Enameled Dutch Oven

Ingredients

  • 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

Instructions

  • 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