Moroccan Beef Brisket Tagine

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.