by: Eden Grinshpan
Cook Time
3 hours 20 minutes
Prep Time
20 minutes
Yield
4-6 servings
@edeneats
Top Chef Canada host and cookbook author Eden Grinshpan created these delicious Hanukkah recipes exclusively for Crate & Barrel.
Total Time
3 hours 20 minutes
Prep Time
20 minutes
Yield
4-6 servings
summary
I love Moroccan flavors and have loved them for years. I gravitate to a braised savory/sweet meat option all the time and this dish is the perfect example of that. The cinnamon, onions and braised carrots really bring in a sweetness while preserved lemons give the dish a nice pop of flavor that really brightens the dish and cuts through the richness of the brisket.
ingredients
- 1 (5 pound) brisket
- 3 tablespoons extra-virgin olive oil
- 3 yellow onions- finely sliced
- 5 garlic cloves- finely chopped
- 1 tablespoon fresh ginger- finely chopped
- 2 tsp ground coriander
- 1/2 tsp cinnamon
- 1 tsp cumin
- 2 tsp harissa or Aleppo – can also use cayenne and just put 1 tsp
- 1 cup white wine
- 2 tablespoons tomato paste
- 4 cups beef stock
- 2 tablespoons preserved lemons
- 5 large carrots- peeled and cut into medium chunk
- 1 cup golden raisins
directions
- Preheat the oven to 350°F.
- Season the brisket liberally on both sides with salt and pepper. In a large Dutch oven, heat the oil over medium- high heat. Sear the brisket on both sides until golden, about 5 minutes per side. Transfer the brisket to a large plate and set aside.
- In the same pot, add the sliced onion and season with salt and pepper. Cook over medium heat until the onions have softened and caramelized a bit, around 10-15 minutes. Add the garlic and ginger and cook for another minute or so, until fragrant. Stir in the tomato paste, coriander, cumin, cinnamon, and Aleppo and cook for another minute. Deglaze with the white wine, stirring and letting the wine cook off a little, about 2 minutes.
- Return the brisket to the pot and pour in enough beef stock to cover. If the 4 cups of stock doesn't do it, add water until you get there. Increase the heat to medium- high and bring the stock to a boil. Cover the pot, transfer to the oven, and braise for 1 hour 30 minutes.
- Carefully remove the brisket from the broth and slice it against the grain into ½-inch-thick slices. Return the brisket to the pot, doing your best to keep its original shape. Sprinkle over the preserved lemons and carrots, trying to fit them in around the brisket in the sauce and sprinkle over the golden raisins doing the same. Cover the pot and return to the oven until the brisket is very tender, another 1 hour to 1 hour 30 minutes. Remove from the oven when the brisket is falling apart. If it is too fatty on top, skim the fat and then garnish with cilantro and serve.
notes
If you make this in advance and place it in the fridge the fat will rise to the top and harden when cold. Remove the fat from the top before reheating and you will have a less fatty sauce.
