This Moroccan Brisket is a celebration of slow-cooked comfort, blending tender beef with warm spices like turmeric and fresh ginger. The dish builds layers of flavor through a base of sautéed onions, carrots, and celery, enriched with ripe tomatoes and bright lemon juice. Green olives add a necessary salty crunch that cuts through the richness of the meat. Best prepared ahead of time to allow the fat to congeal and be easily removed, this recipe yields incredibly tender meat that slices easily against the grain. It is perfect for weekend gatherings, family dinners, or any occasion where you want a hearty, aromatic main course that feels both rustic and refined.
Moroccan Brisket With Olives
Description
This Moroccan Brisket is a celebration of slow-cooked comfort, blending tender beef with warm spices like turmeric and fresh ginger. The dish builds layers of flavor through a base of sautéed onions, carrots, and celery, enriched with ripe tomatoes and bright lemon juice. Green olives add a necessary salty crunch that cuts through the richness of the meat. Best prepared ahead of time to allow the fat to congeal and be easily removed, this recipe yields incredibly tender meat that slices easily against the grain. It is perfect for weekend gatherings, family dinners, or any occasion where you want a hearty, aromatic main course that feels both rustic and refined.Ingredients
Directions
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Sprinkle the brisket generously with salt and pepper, then rub the cut sides with the halved garlic cloves.
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In a heavy roasting pan or Dutch oven, heat a bit of olive oil over medium-high heat. Sear the brisket on all sides until browned, then remove and set aside.
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Stir in the diced tomatoes and lemon juice, mixing well to combine with the vegetable base.
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Remove about one-third of the vegetable mixture and set it aside in a bowl.
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Place the seared brisket on top of the remaining vegetable mixture in the roasting pan.
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Spoon the reserved vegetable mixture over the top of the brisket.
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Cover the pan tightly with a lid or foil and bake in the preheated oven for approximately 3 hours, or until the meat is fork-tender.
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Remove the pan from the oven and refrigerate until the fat has congealed and the dish is cool enough to handle.
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While the brisket chills, prepare the olives: pit them if necessary, place in a pot, cover with water, and bring to a boil. Drain and repeat this process once to reduce saltiness.
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Remove the brisket from the refrigerator and scrape off any solidified fat from the surface.
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Slice the meat against the grain.
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Return the sliced meat to a heavy pot or the roasting pan with the vegetable mixture.
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Sprinkle the boiled olives evenly over the meat.
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Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1702.5kcal
- % Daily Value *
- Total Fat 102.1g158%
- Saturated Fat 40.9g205%
- Cholesterol 531.2mg178%
- Sodium 490.3mg21%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 177.1g355%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make-Ahead Tip: This dish tastes even better the next day. The chilling step helps remove excess fat, making the final dish less greasy and more flavorful. You can prepare the initial bake, chill it, and reheat the next day before serving.
Olive Preparation: Boiling the olives twice helps reduce their inherent saltiness, allowing their fruity flavor to shine without overpowering the dish. If using jarred olives, ensure they are pitted before adding.
Spice Variation: The original recipe suggests using saffron strands instead of turmeric for a more luxurious flavor and color. If using saffron, crush a few strands into a powder and add them with the oil.
Tomato Substitute:
