Morrocan spiced shredded brisket tagine with couscous

Moroccan-style brisket

This tagine-inspired bake makes the most of a slow-cook cut. Can’t eat it all? Pop it in a wrap!

By , 31 March 2016

(1 vote)

Moroccan-style brisket
  • 2 Hours 50 Mins

  • Serves: 6

Butcher’s Selection Rolled Beef Brisket, from British and Irish farms, is matured for 21 days to allow the meat to develop a deep flavour, as well as tenderising it. Our hand-selected brisket is then expertly carved by our butchers to give the best-possible quality of meat at a great price. Brisket might be cheaper than steak cuts of beef, but can be just as delicious when cooked low and slow – as in these recipes.

Nutritional Info
Each 348g serving contains
  • Energy

    1368KJ

    327KCAL

    16%
  • Fat

    13.6g

    med

    19%
  • Saturates

    3.8g

    low

    19%
  • Sugars

    11.8g

    low

    13%
  • Salt

    0.35g

    low

    6%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 393kJ/94kcal.
Ingredients
  • 2tsbp olive oil
  • 1 onion (chopped)
  • 1tbsp Chosen by you Moroccan Seasoning
  • 2 cloves garlic (crushed)
  • 700g Butcher’s Selection Rolled Beef Brisket - approximate weight (diced)
  • 200ml beef stock
  • 400g can chopped tomatoes
  • 12 dried apricots (chopped)
  • 400g can chickpeas
  • 1 carrot (cut into strips)
  • 1 orange (segmented)
  • To Garnish
  • Coriander
  • Pine nuts
  • To Serve
  • Cous cous
Method
  • Preheat the oven to 150C/ 130C Fan/Gas 2. Heat the oil in a casserole dish. Cook the onion for 4 mins. Add the seasoning and garlic and cook for 1 min. Increase the heat and brown the beef for 5 mins. Add the stock and tomatoes.

  • Cook the casserole in the oven, lid on, for 2 hrs 10 mins.

  • Drain the chickpeas. Add to the dish with the apricots and cook for 20 mins more.

  • Top with the carrot, orange, coriander and pine nuts, then serve with the cous cous.