Here’s another delectable recipe using the holy grail of meat that you can buy in Ottawa from Ferme Reveuse. While smoking brisket seems like the optimal way to cook it, It’s great to do a braise, even in the summer! I took advantage of the break in the heat wave to slow cook this brisket with some delicious Moroccan flavours. I hope you enjoy the recipe!
Beef Brisket with Moroccan Inspired Flavours
serves 6-8, gluten & nightshade free
1 half Ferme Reveuse beef brisket – about 4-5 lbs, cut in half width wise
1 tbsp kosher salt
Gound black pepper
2 tbsp flour or gluten free substitute
¼ cup ghee, divided
2 vidalia onions, peeled and sliced
1 tbsp brown sugar or coconut sugar
2 tsp fresh ground cumin
1 tsp ground ginger
1 tsp ground coriander
½ tsp ground cinnamon
2 tbsp tomato paste
1 cup red wine
6 cloves garlic, peeled
4 large carrots peeled and sliced into 1” chunks
1 cup pitted green olives
½ cup dried apricots
½ cup dried pitted prunes
2 tbsp capers
Chopped parsley, for garnish
Lemon wedges for serving
Cooked quinoa or cous cous for serving
Preheat oven at 350 F
Heat a roasting pan over medium heat that has an accompanying lid large enough to accommodate the brisket (or halved brisket) to sear and roast.
Season the brisket by whisking the salt and pepper into the flour. Dredge the brisket on all sides with the flour mixture.
Add half of the ghee to the roasting pan and sear one half of the brisket on both sides until golden brown. This should take about 5 minutes. Set aside.
Pour in remaining ghee and repeat with other side of the brisket.
Sear the onion slices in the pan scraping up any browned bits remaining from the meat. If need be, deglaze with a little water to help it along. Cook onions until starting to get caramelized, about 15 minutes.
Add brown sugar, cumin, ginger, coriander, cinnamon and tomato paste to the onions and cook for 30 seconds.
Deglaze with wine and scrape up any browned bits remaining from the onions.
Take pan off of the heat. Fit brisket into the onion mixture, taking some onions and putting them on top of the brisket with a spatula. Place garlic cloves around brisket and top with a lid.
Bake for 1hr 30 min.
Remove from the oven and carefully transfer beef to a cutting board that has a tray underneath it to catch any juices. Score the tops of the brisket pieces to 1/8 “ thick against the grain. Place the pieces back into the pot.
Add in the carrots, apricots, pitted prunes and capers. Pour a little bit of the sauce on top.
Turn oven to 325F.
Put the lid back onto the pot and bake until the brisket is very tender, about 2hrs to 2 hr 30min.
Remove from the oven. Place brisket onto a serving platter and scatter fruits and vegetables around the brisket. Serve on top of a bed of cooked cous cous or quinoa and garnish with parsley.
