Moroccan Beef Brisket Tagine

  • 15min prep
  • 4hr 40min cook
  • 6 Servings


  • 1 tablespoon extra virgin olive oil

  • 1.8kg beef brisket

  • 1 brown onion, chopped

  • 4cm piece fresh ginger, peeled, finely grated

  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander

  • 1 teaspoon ground turmeric

  • 1 teaspoon mixed spice

  • ½ teaspoon ground cardamom

  • 1 cinnamon stick

  • 2 cups beef stock

  • ⅔ cup dried apricots

  • 2 tablespoons honey

  • Seeds of 1 pomegranate

  • ¼ cup chopped pistachio kernels

  • Steamed couscous, to serve

  • Plain Greek-style yoghurt, to serve


  • Preheat oven to 180C/160C fan-forced.

  • Heat oil in a large ovenproof saucepan over medium-high heat. Cook beef for 5 minutes each side or until browned. Transfer to a plate.

  • Add onion to pan. Cook, stirring for 3 minutes or until starting to brown. Add ginger, cumin, coriander, turmeric, mixed spice, cardamom and cinnamon. Cook, stirring for 30 seconds or until fragrant. Add stock and 1 cup water. Bring to a simmer. Return beef to pan. Cover. Transfer to oven. Cook for 4 hours, turning beef halfway through. Add apricots around beef. Cook for a further 20 minutes or until beef is tender.

  • Drizzle beef with honey. Top with pomegranate and pistachio. Serve with couscous and yoghurt.