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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