Moroccan Beef Brisket Tagine Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the cumin, coriander, paprika, cinnamon, salt, and pepper. Rub the spice mixture all over the beef brisket, ensuring it is evenly coated.
• STEP 2.Heat olive oil in a large tagine or Dutch oven over medium-high heat. Add the beef brisket and sear on all sides until browned, about 5 minutes per side.
• STEP 3.Remove the beef brisket from the tagine and set aside. In the same tagine, add the onions and garlic and cook until softened and lightly browned, about 5 minutes.
• STEP 4.Add the tomatoes, beef broth, dried fruits, and bay leaves to the tagine. Stir well to combine.
• STEP 5.Return the beef brisket to the tagine, nestling it into the sauce. Cover with the lid and reduce the heat to low. Simmer for 3-4 hours, or until the beef is tender and easily shreds with a fork.
• STEP 6.Once the beef is cooked, remove it from the tagine and shred it using two forks. Return the shredded beef to the tagine and stir to combine with the sauce.
• STEP 7.Serve the Moroccan Beef Brisket Tagine over couscous or rice, garnished with fresh cilantro or parsley.
• STEP 8.Enjoy!

Cooking Tips

• For extra flavor, marinate the beef brisket in the spice mixture overnight before cooking.
• If you don't have a tagine, you can use a Dutch oven or a slow cooker instead.
• Feel free to add other vegetables like carrots or potatoes to the tagine for added texture and flavor.
• Adjust the spice levels to your preference by adding more or less of the spices.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the tagine in a saucepan over low heat until warmed through.
• Serve the Moroccan Beef Brisket Tagine over couscous or rice, garnished with fresh cilantro or parsley.