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5 from 1 vote

Moroccan Beef Brisket with Lemon

Prep Time40 minutes
Cook Time4 hours 20 minutes
Marinate Night before if possible.1 day
Total Time4 hours
Course: Entree, Main Course, meat
Cuisine: Jewish, Moroccan
Servings: 12

Ingredients

What you will need the first day.

  • 5-6 pound beef brisket
  • 2 Tbs Hungarian sweet paprika
  • 1 Tbs ground ginger
  • 2 tsp salt
  • 2 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp ground black pepper
  • 1/2 tsp ground cumin
  • 1/4 cup olive oil

What you will need the second day.

  • 1 Tbs olive oil
  • 2 medium onions thinly sliced
  • 6 cups chicken stock
  • 10-12 large carrots
  • 1 bunch cilantro
  • 1 handful fresh mint leaves or 2 tsp dried mint
  • 1/3 cup lemon juice freshly squeezed
  • 1 large lemon cut in 8 wedges
  • 17.6 ounce pkg couscous
  • 1 Tbs butter
  • 1/2 tsp salt

Instructions

  • Combine paprika, ginger, salt, turmeric, coriander, pepper, cumin and 1/4 cup olive oil in small bowl.  Rub spice mixture into brisket. Cover and chill overnight in roasting pan.
  • Thinly slice onions.  Peel and cut carrots in half and then quarter carrots lengthwise .
  • Preheat oven to 350°.  Heat an additional Tablespoon olive oil in Dutch oven or roasting pan.  Add brisket and brown well on cooktop, about 5 minutes per side.  Transfer brisket to a plate.  Add onions to the Dutch oven and cook until onions are translucent.  Add carrots, cover and cook another 5 minutes. Twist or cut off cilantro stems and add to pot along with mint, stock and then brisket.  Bring to a boil. Cover and bake brisket for 3 hours, occasionally pouring pan juices over brisket.
  • Cut lemon into 8 wedges. Add lemon juice, lemon wedges and remaining carrots to brisket.  Cover and bake 1 more hour.
  • Remove brisket and slice thinly across the grain.  Return to the pan to soak up the juices.  Add 1/2 of chopped cilantro leaves to liquid.  (This can be prepared 1 day ahead to this point.)
  • Return roasting pan to the oven for 10-20 minutes uncovered to warm all through.
  • Make couscous by following package directions: Heat 3 cups water with 1 Tbl butter, 1/2 tsp salt to boiling.  Add 3 cups couscous.  Stir, cover and remove from heat.  Let stand 5 minutes before serving. Fluff couscous with a fork.
  • Serve brisket slices and carrots on a plate over freshly made couscous. Garnish with remaining cilantro leaves.  Pass remaining pan juices and encourage guests to pour over their meal.
  • Servings: 12
  • ENJOY THIS RECIPE FROM FreshFoodinaFlash.com