Moroccan Spiced Tagine Brisket and Veggies
Moroccan Spiced Tagine Brisket and Veggies
This was the maiden voyage for my new Le Creuset Tagine and it was quite successful. The brisket was tender and flavorful with Moroccan spices, the potatoes were soft and velvety and the sauce was luscious. This dish is straight up umami and easier than expected. I will probably make this for the night before Thanksgiving meal because as crazy as that may sound, it's a thing in my family.
There are lots of options here for ingredients and cooking methods, and a slow cooker can be used in place of a tagine, although it won't look as fabulous while it's cooking. See how fabulous that is? I was also making chili in the flame Le Creuset dutch oven.
The word Tagine (or tajine) is used to describe both the dish and the vessel. It originated in Northern Africa and is basically the grandmother of your slow cooker. Steam rises to the funnel portion of the vessel and is directed back down into the food, which keeps it moist and tenderizes tough cuts of meat. Tagines were traditionally used over coals and some can be used either on the stove top or in the oven, like the one I have from Le Creuset. Bonus points for versatility.*Note: please be careful if you have a tagine that is not Le Creuset because the cooking instructions may not work for an unglazed earthenware tagine or other types. You can adjust to your tagine style.
Brisket
Yellow Onion (not a sweet onion)
Olive oil - about 1/4 cup
I used a 4 pound(ish) brisket and rubbed it down with the following spice mix:
1 Tablespoon brown sugar
1 Tablespoon smoked paprika
2 teaspoons cumin
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon black pepper
1 teaspoon cayenne pepper
Combine the spices in a small bowl and mix
thoroughly. Let the brisket come to room
temperature and rub it down with the spices.
Be sure to coat all of the brisket. The spice
makes the delicious crust.
Coat the bottom of the Tagine generously with olive oil. Slice a yellow (not sweet) onion and place it in the bottom of the Tagine. The onion will stick a little and become caramelized.
Place the spiced
brisket on top of the onion and cook at 350 for 1 hour. If you do not
have a Tagine, cook in a large, heavy pan. Uncovered.
It will come out looking like this:
After removing the brisket from the oven, it's time to add the veggies. I used the following veggies, but you can use whatever you want. I wonder what brussel sprouts or butternut squash would taste like in this recipe.
*Murasaki potatoes (white, new or sweet potatoes, your choice. I'm a freak for Murasaki potatoes) Cut the potatoes into 2" - 3" pieces.
*Baby Carrots
*White mushrooms
*Bone broth, beef broth or Better than Bouillon 1-2 cups of broth
If you're using a tagine: place the potatoes, carrots and mushrooms all around and even on top of the brisket and sprinkle with salt and pepper. I added a few little yellow peppers that were growing my my garden to add a pop of color and spice.
Add the broth and cook on low on the stove top for 1 1/2 to 2 hours until everything is tender and the meat is done. The broth should be simmering, but not a fast boil. Due to the nature of the tagine, you should not have to add any additional broth or water during cook time, but check it occasionally, just in to be sure.
If you're using a slow cooker: Don't forget your slow cooker liner. Transfer the brisket and onions to the slow cooker and add potatoes, carrots, mushrooms and broth. Sprinkle with a little salt and pepper and cook until everything is tender and perfect. This will probably take 3 - 4 hours.
Look how beautifully the carrots that were nearer the bottom of the tagine caramelized. I served this with a little piece of leftover cornbread.
This turned out so well that I foresee much more Tagine cooking in my future!
This was the maiden voyage for my new Le Creuset Tagine and it was quite successful. The brisket was tender and flavorful with Moroccan spices, the potatoes were soft and velvety and the sauce was luscious. This dish is straight up umami and easier than expected. I will probably make this for the night before Thanksgiving meal because as crazy as that may sound, it's a thing in my family.
There are lots of options here for ingredients and cooking methods, and a slow cooker can be used in place of a tagine, although it won't look as fabulous while it's cooking. See how fabulous that is? I was also making chili in the flame Le Creuset dutch oven.
The word Tagine (or tajine) is used to describe both the dish and the vessel. It originated in Northern Africa and is basically the grandmother of your slow cooker. Steam rises to the funnel portion of the vessel and is directed back down into the food, which keeps it moist and tenderizes tough cuts of meat. Tagines were traditionally used over coals and some can be used either on the stove top or in the oven, like the one I have from Le Creuset. Bonus points for versatility.*Note: please be careful if you have a tagine that is not Le Creuset because the cooking instructions may not work for an unglazed earthenware tagine or other types. You can adjust to your tagine style.
Brisket
Yellow Onion (not a sweet onion)
Olive oil - about 1/4 cup
I used a 4 pound(ish) brisket and rubbed it down with the following spice mix:
1 Tablespoon brown sugar
1 Tablespoon smoked paprika
2 teaspoons cumin
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon black pepper
1 teaspoon cayenne pepper
Combine the spices in a small bowl and mix
thoroughly. Let the brisket come to room
temperature and rub it down with the spices.
Be sure to coat all of the brisket. The spice
makes the delicious crust.
Coat the bottom of the Tagine generously with olive oil. Slice a yellow (not sweet) onion and place it in the bottom of the Tagine. The onion will stick a little and become caramelized.
It will come out looking like this:
After removing the brisket from the oven, it's time to add the veggies. I used the following veggies, but you can use whatever you want. I wonder what brussel sprouts or butternut squash would taste like in this recipe.
*Murasaki potatoes (white, new or sweet potatoes, your choice. I'm a freak for Murasaki potatoes) Cut the potatoes into 2" - 3" pieces.
*Baby Carrots
*White mushrooms
*Bone broth, beef broth or Better than Bouillon 1-2 cups of broth
If you're using a tagine: place the potatoes, carrots and mushrooms all around and even on top of the brisket and sprinkle with salt and pepper. I added a few little yellow peppers that were growing my my garden to add a pop of color and spice.
Add the broth and cook on low on the stove top for 1 1/2 to 2 hours until everything is tender and the meat is done. The broth should be simmering, but not a fast boil. Due to the nature of the tagine, you should not have to add any additional broth or water during cook time, but check it occasionally, just in to be sure.
If you're using a slow cooker: Don't forget your slow cooker liner. Transfer the brisket and onions to the slow cooker and add potatoes, carrots, mushrooms and broth. Sprinkle with a little salt and pepper and cook until everything is tender and perfect. This will probably take 3 - 4 hours.
Look how beautifully the carrots that were nearer the bottom of the tagine caramelized. I served this with a little piece of leftover cornbread.
This turned out so well that I foresee much more Tagine cooking in my future!
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