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Ingredients

1 tablespoon extra virgin olive oil
1.8kg beef brisket
1 brown onion, chopped
4cm piece fresh ginger, peeled, finely grated
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon mixed spice
1/2 teaspoon ground cardamom
1 cinnamon stick
2 cups beef stock
2/3 cup dried apricots
2 tablespoons honey
Seeds of 1 pomegranate
1/4 cup chopped pistachio kernels
Steamed couscous, to serve
Plain Greek-style yoghurt, to serve

Method

Step 1 Preheat oven to 180C/160C fan-forced.
Step 2 Heat oil in a large ovenproof saucepan over medium-high heat. Cook beef for 5 minutes each side or until browned. Transfer to a plate.
Step 3 Add onion to pan. Cook, stirring for 3 minutes or until starting to brown. Add ginger, cumin, coriander, turmeric, mixed spice, cardamom and cinnamon. Cook, stirring for 30 seconds or until fragrant. Add stock and 1 cup water. Bring to a simmer. Return beef to pan. Cover. Transfer to oven. Cook for 4 hours, turning beef halfway through. Add apricots around beef. Cook for a further 20 minutes or until beef is tender.
Step 4 Drizzle beef with honey. Top with pomegranate and pistachio. Serve with couscous and yoghurt.

Moroccan beef brisket tagine

How to make Moroccan beef brisket tagine

Ingredients

Method