Moroccan Beef Brisket Tagine
Beef brisket slow-braised for four hours with cumin, coriander, turmeric, cinnamon and dried apricots. Finished with honey, pomegranate and pistachios over couscous.
Directions
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.