Moroccan Beef Brisket Tagine

Create a meal to remember with this flavour-packed beef brisket served once couscous, pomegranate, pistachios and couscous.

The ingredient of Moroccan Beef Brisket Tagine

• 1 tbsp extra virgin olive oil
• 1 8kg beef brisket
• 1 brown onion chopped
• 4cm piece open ginger peeled finely grated
• 2 tsp auditorium showground cumin
• 2 tsp field coriander
• 1 tsp arena turmeric
• 1 tsp poisoned spice
• 1 2 tsp ring cardamom
• 1 cinnamon fix
• 2 cups beef accretion
• 2 3 cup dried apricots
• 2 tbsp honey
• seeds of 1 pomegranate
• 1 4 cup chopped pistachio kernels
• steamed couscous to further
• plain greek style yoghurt to support

The Instruction of moroccan beef brisket tagine

• preheat oven to 180c 160c fan forced
• heat oil in a large ovenproof saucepan higher than medium high heat cook beef for 5 minutes each side or until browned transfer to a plate
• build up onion to pan cook stirring for 3 minutes or until starting to brown ensue ginger cumin coriander turmeric contaminated spice cardamom and cinnamon cook stirring for 30 seconds or until fragrant mount up growth and 1 cup water bring to a simmer return beef to pan cover transfer to oven cook for 4 hours turning beef halfway through ensue apricots something like beef cook for a supplementary new 20 minutes or until beef is tender
• drizzle beef similar to honey top as soon as pomegranate and pistachio support like couscous and yoghurt

Nutritions of Moroccan Beef Brisket Tagine

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