This Moroccan-Inspired Jewish Braised Brisket recipe is UNREAL. I receive countless complements each time I make this dish. It’s the perfect blend of sweet and savory, loaded with dried fruits, vegetables, and a touch of preserved lemons. I love serving this for Rosh Hashanah, Passover, or any special holiday meal. Consider making this dish ahead!
A big brisket is the centerpiece of many delicious meals and Jewish holidays. You can feed a lot of people with one hearty, flavorful dish.
This Moroccan-Inspired Jewish Braised Brisket is cooked in a sauce full of dried, sweet fruit. We add some spices, vegetables, and a bit of preserved lemon to add some savory elements as well for a remarkable final result!
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Ingredients
- Beef Brisket: A large cut of beef known for its rich flavor and tenderness when slow-cooked. There are fatty or lean versions and either will work in this recipe.
- Spices: A blend of seasonings including cinnamon, cumin, paprika, coriander, and pepper. These spices are often used in combination to create the unique and flavorful taste profile of Moroccan cuisine, which is characterized by its blend of sweet and savory flavors with a hint of spice.
- Aromatics: Onions and celery give sweet and savory flavors, respectively, and melt into the stew. Carrots add sweetness and heartiness as they retain their form. We love lots of carrots in this recipe!
- Dry Red Wine: Adds richness, depth, and acidity to the brisket.
- Chicken or Beef Stock: Provides a flavorful base for the stew, adding richness and depth.
- Dried fruits: Medjool dates, dried apricots, and dried prunes add natural sweetness to the stew. Dried fruits are commonly used in Moroccan cuisine to add sweetness, flavor, and texture to a variety of dishes. They are often incorporated into savory, slo-cooked, and meat-based recipes.
- Preserved Lemon: Adds a very unique but subtle tanginess to the final result, and brightness to the stew, balancing the rich flavors. We add this at the end so the flavor is not lost.
See recipe card for quantities.
What are Preserved Lemons?
Preserved lemons are a culinary treasure originating from North African and Middle Eastern cuisine, where they are used in recipes for their intense flavor and citrusy punch unlike that of a fresh lemon. You will find preserved lemons in recipes for taglines, stews, and marinades. A little goes a long way when cooking with preserved lemons, and the amount used will either lead to a subtle tangy hint like in this Moroccan-Inspired Jewish Braised Brisket recipe, or a much more intense flavor.
To make preserved lemons, you soak whole lemons in a brine of salt, water, and lemon juice, sometimes adding additional spices. The whole lemons marinade for several weeks or even months. During this time, the salt draws out moisture from the lemons, softening the peel and mellowing the sharp acidity, resulting in a uniquely complex, tangy, and slightly salty flavor profile unlike any other food. The process not only transforms the lemons into a flavorful condiment but also preserves them for extended periods, allowing their use throughout the year. You can eat the entire peel of a preserved lemon.
My all time favorite brand of preserved lemons is Mina! I buy mine online or at specialty stores.
Instructions for Moroccan-Inspired Jewish Braised Brisket
- Season the brisket on all sides. In a large dutch oven, sear the seasoned brisket for about 7 minutes on each side, fat side first. Remove from pan.
- In the same dutch oven, cook the onions and garlic until fragrant. Add the carrots and celery and continue to cook. Then add the stock, wine and dried fruits.
- Add the brisket back to the dutch oven, making sure to submerge most in liquid and spoon some of the add-ins are on top. Bring to a boil, then cover and take off the heat.
- Roast the brisket for about 3½ hours, basting with liquid every hour or so if you can. Remove from oven when the brisket is fork-tender.
- Allow to cool completely, then place in the fridge overnight. You can do this up to three days in advance.
- When the day has come to serve, take the brisket out of the fridge and if possible, allow to come to room temperature. Slice the brisket into 1-2 inch pieces, against the grain, and place in an oven-safe dish on top of the stew. Sprinkle the diced preserved lemons on top.
- Heat, covered in the oven, until warm throughout.
Notes:
- You can reheat the brisket on the stove in a dutch oven. Follow the directions the same, but instead of putting the sliced brisket in an oven-safe dish, place the sliced brisket back into dutch oven, on top of the stew and sprinkled with preserved lemons. Allow to come to a boil, then simmer for about 15 minutes.
- You can serve the brisket the day-of making this dish. You will need time for the brisket to cool enough to slice.
See recipe card for detailed instructions, including reheating methods.
Cooking Moroccan-Inspired Jewish Braised Brisket In Advance
The best part about a braised meal is that they are so easy to make ahead. In fact, the food often tastes better after a day or two. I like to make this dish one or two days ahead. Cook the entire dish up to the point the brisket is cooked through, then allow it to cool completely, then refrigerate until the day I am ready to serve.
Take the Moroccoan-Inspired Jewish Braised Brisket out of the refrigerator and if you can, allow to come to room temperature. Take the brisket piece out of the dutch oven and slice, against the grain, into 1 or 2 inch pieces using a sharp knife. Placed the sliced brisket back into the dutch oven with the stew and reheat to serve all together. If you know you will not go through the entire portion in one evening, set some pieces aside and do not reheat.
Reheating Brisket in the Oven
Reheating brisket in the oven is a great option when you want to reheat your brisket in a casserole dish you will be serving it in. Simply cover the Moroccan-Inspired Jewish Braised Brisket in a casserole dish, or any oven-safe dish, with foil. Reheat at 300℉ for about 45-60 minutes, or until the juices are bubbling and the brisket is warm. Keep covered until ready to serve.
Reheating Brisket on the Stovetop
Reheating brisket stovetop is the quickest method. If your brisket is in a stovetop-safe dish like a dutch oven, you do not need to switch containers. Simply place the dutch oven with the brisket stovetop over medium heat. The brisket will heat in about 15-20 minutes. The juices will bubble and the meat will be warmed through. Serve immediately
Equipment for Moroccan-Inspired Jewish Braised Brisket
I love cooking my brisket in a dutch oven. It’s truly a one pot meal! Depending on the size of your brisket, you will need a different sized pot. If you are cooking a 3lb brisket, a 5 or 6 quart pot should do. Any larger and I would suggest an 8 quart, like this Le Creuset or this Lodge. I cook my Moroccan-Inspired Jewish Braised Brisket using an 8-quart dish for a 5lb brisket. There are a ton of add-ins here and you want to make sure you have room!
Store any leftovers and reheat the same way.
Pairing
Serve this Moroccan-Inspired Jewish Braised Brisket along with:
📖 Recipe
Moroccan-Inspired Jewish Brisket
Ingredients
Brisket
- 1 5-6 lb beef brisket
- 2 tablespoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon fresh cracked black pepper
- 2 tablespoon olive oil
Stew
- 2 tablespoon olive oil
- 4 large sweet onions sliced, can sub for white or yellow onions
- 8 garlic cloves smashed, peeled, and chopped
- 1 lb carrots chopped into 3 inch pieces
- 1 head celery roots removed, chopped into 2 inch pieces
- 2 teaspoon paprika
- 2 teaspoon cumin
- 1 teaspoon coriander
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 cup dry red wine
- 3 cups chicken or beef stock or more
- 8 medjool dates pitted and quartered
- 15 dried apricots
- 15 dried prunes
- 1-2 preserved lemon diced small
Instructions
- Preheat oven 325℉
- Season the brisket with the kosher salt, pepper, cinnamon, paprika and cumin on both sides.
- In a large dutch oven over medium heat, add 2 tablespoon oil, then sear the seasoned brisket on each side, fat side first. Sear until brown, about 7 minutes per side. Once all sides are seared, remove from pan and set on a plate or a large sheet pan or baking dish.
- Add 1 tablespoon oil and the onion. Cook for about 8 minutes, then add the garlic. Cook for another 5 minutes, stirring occasionally. Add the carrots and celery and cook for another 5 minutes.
- Add the wine and stock, scraping up any browned bits at the bottom of the pan. Add the remaining seasonings, and about half of the dried fruits. Then add back the seared brisket and any juices that have released. Add the remainder of the dried fruits on top. Make sure the brisket is at least partially submerged in liquid. You can scoop up some of the liquid from underneath, or add a bit more wine, broth, or even water. Raise the heat and allow to come to a boil, then turn off the heat, cover, and set in the oven.
- Roast in the oven for 3 – 3½ hours until very tender when pierced with a fork. Remove from oven and allow to cool.
If preparing in advance (preferred method):
- You can cook the brisket up to three days in advance. If doing so, at step 6, allow the brisket and dutch oven to cool completely, then refrigerate. About two hours before ready to serve, remove from the refrigerator and allow to come to room temperature. Remove the brisket from the dutch oven and place on a cutting board. Slice against the grain into 1-2 inch thick pieces.
- Add the chopped preserved lemon into the stew and stir completely. Add the chopped preserved lemon to the stew and stir to combine. Into a small bowl, add 1-2 cups of the stew. Return the sliced brisket to the dutch oven (or a baking dish, if reheating in the oven), and pour over the side of stew onto the brisket.
- To reheat stovetop: Heat the dutch oven on medium heat for about 15 minutes or until the juices are bubbling and the meat is warmed through.
- To reheat in the oven: Preheat the oven to 300℉ and place the dutch oven or baking dish in. Cook until warmed through about 45-60 minutes.
If preparing day of:
- Allow brisket to cool for a few hours, until the meat is cool enough to handle. Remove the brisket from the dutch oven and place on a cutting board. Slice against the grain into 1-2 inch thick pieces.
- Add the chopped preserved lemon to the stew and stir to combine. Into a small bowl, add 1-2 cups of the stew. Return the sliced brisket to the dutch oven, and pour over the side of stew onto the brisket. Reheat if needed and serve.
Anonymous says
I would love to have this!!
Emily Oberhand says
I hope you make it!