This is a hearty, sweet and spicy stew. Cinnamon is often used in Moroccan cuisine and adds a roundness and depth to meat dishes.
Ingredients
1 bay leaf
1 cup canned crushed San Marzano tomatoes
3 – 4 cups water or stock, to cover meat
1 cup cooked chickpeas
2 large potatoes, peeled and quartered
1 sweet potato, peeled and quartered
2 tablespoons honey
Rice or couscous, cooked
Fresh cilantro or parsley, chopped
2 teaspoons Kosher salt
1 teaspoon ground black pepper
1 teaspoon turmeric
½ teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
2 – 3 pound second cut beef brisket
¼ cup olive oil
1 large onion, thickly sliced
3 cloves garlic, halved
Preparation
- Combine salt, pepper, turmeric, cinnamon, ginger and cumin. Rub spice mixture into both sides of the brisket.
- Heat olive oil in a large pot over medium-high heat and add beef. Sear brisket in hot oil, two minutes per side, until crust forms. Add onions, garlic and bay leaf to the pot. Sauté 2 minutes. Add tomato and water or stock.
- Bring to a boil, reduce heat, simmer for 1 hour, covered.
- Add chickpeas and both potatoes. Cook for 30 minutes, turning the potatoes and meat over occasionally to ensure even cooking.
- Five minutes before serving, add honey. Add salt or pepper to taste.
- Remove meat to a cutting board, slice and return to pot.
- Make a ring of rice or couscous along the edges of a large serving dish, leaving the center empty. Spoon the tagine into the center and sprinkle with cilantro or parsley. Reserve sauce.
- Place a bowl of the reserved cooking sauce on the table for guests to spoon over their meal.
Yield: 6
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