Moroccan-Style Brisket with Dried Fruit & Capers
This post may contain affiliate links. Read my full disclosure policy. This Moroccan-style brisket hits all the right notes—deeply savory with just a touch of sweetness. It’s tender, full of flavor, and perfect for entertaining. Perfect for the holidays or any special family dinner, this Moroccan-style brisket recipe is a wonderful twist on Nach Waxman’s “most-Googled brisket recipe” that I’ve been making for years. The ingredient list looks long but don’t let that scare you off; it’s really just a lot of spices. Plus, you can make it days ahead of time—in fact, you should because the flavor improves the longer it sits. This brisket dish is so abundant and impressive looking, you can keep the sides simple—pair it with cauliflower purée and a green vegetable and your holiday dinner is done! You may also like RecipeComments (170)Add Comment Recipe Comments (170) Add Comment Ingredients One (4- to 6-lb) flat-cut brisket 1 heaping Tbsp kosher salt 1 tsp freshly ground black pepper 1½ Tbsp all-purpose flour (okay to substitute matzo cake meal) 3 Tbsp vegetable oil 5 medium yellow onions, cut into slices ½ in thick 2 tsp packed light brown sugar 2 tsp paprika 1½ tsp ground cumin 1¼ tsp ground ginger ¾ tsp ground coriander ¾ tsp ground cinnamon ¼ tsp cayenne pepper 2 Tbsp tomato paste 5 garlic cloves, roughly chopped 6 carrots, peeled and quartered on the diagonal 14 dried apricots 12 pitted prunes 2 Tbsp capers, drained ¼ cup chopped fresh Italian parsley One (4- to 6-lb) flat-cut brisket 1 heaping Tbsp kosher salt 1 tsp freshly ground black pepper 1½ Tbsp all-purpose flour (okay to substitute matzo cake meal) 3 Tbsp vegetable oil 5 medium yellow onions, cut into slices ½ in thick 2 tsp packed light brown sugar 2 tsp paprika 1½ tsp ground cumin 1¼ tsp ground ginger ¾ tsp ground coriander ¾ tsp ground cinnamon ¼ tsp cayenne pepper 2 Tbsp tomato paste 5 garlic cloves, roughly chopped 6 carrots, peeled and quartered on the diagonal 14 dried apricots 12 pitted prunes 2 Tbsp capers, drained ¼ cup chopped fresh Italian parsley Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Season the brisket on both sides with the salt and pepper. Lightly dust with the flour, turning to coat both sides evenly. In a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold the brisket, carrots, and dried fruits snugly, heat the oil over medium‑high heat. Add the brisket to the pan, fatty-side down, and sear until browned, 5 to 7 minutes. Using a pair of tongs and a large fork, flip the brisket over and sear the other side in the same manner. Transfer the brisket to a platter, and then add the onions to the pan. (If the pan seems dry, add a few tablespoons of water.) Cook, stirring occasionally with a wooden spoon and scraping up any browned bits stuck to the bottom of the pan, until the onions are softened and golden brown, 10 to 15 minutes. Add the brown sugar, paprika, cumin, ginger, coriander, cinnamon, and cayenne to the onions and cook, stirring constantly, for 1 minute more. Add 1 cup water and scrape up any browned bits from the bottom of the pan. Remove from the heat and place the brisket, fatty‑side up, and any accumulated juices from the platter on top of the onions. Spread the tomato paste evenly over the brisket, and then scatter the garlic around it. Cover the pan very tightly with heavy‑duty aluminum foil or a lid, transfer to the oven, and cook for 1½ hours. Carefully transfer the brisket to a cutting board (leave the oven on). Using an electric or very sharp knife, cut the meat across the grain on a diagonal into thin slices (aim for 1⁄8 to ¼ in thick). Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Scatter the carrots, apricots, prunes, and capers around the edges of the pot and baste with the sauce; cover tightly with the foil or lid and return to the oven. Lower the heat to 325°F and cook the brisket until it is fork‑tender, 1¾ to 2½ hours. Transfer the brisket to a serving platter, and then sprinkle with parsley. If you’re not planning to serve the brisket right away, let it cool to room temperature and then cover and refrigerate until ready to serve. Note: If the sauce seems greasy, transfer the meat and vegetables to a platter and cover with foil to keep warm. Pour the sauce into a bowl and let sit until the fat rises to the top. Using a small ladle, spoon out the fat. Pour the skimmed gravy back over the meat. Make-Ahead Instructions: The brisket can be made up to 3 days ahead of time and refrigerated. Reheat the brisket in a 300°F oven until hot, about 45 minutes. Brisket also freezes well for up to 2 months; just be sure to defrost in the refrigerator 2 days ahead of time. Preheat the oven to 350°F and set an oven rack in the middle position. Season the brisket on both sides with the salt and pepper. Lightly dust with the flour, turning to coat both sides evenly. In a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold the brisket, carrots, and dried fruits snugly, heat the oil over medium‑high heat. Add the brisket to the pan, fatty-side down, and sear until browned, 5 to 7 minutes. Using a pair of tongs and a large fork, flip the brisket over and sear the other side in the same manner. Transfer the brisket to a platter, and then add the onions to the pan. (If the pan seems dry, add a few tablespoons of water.) Cook, stirring occasionally with a wooden spoon and scraping up any browned bits stuck to the bottom of the pan, until the onions are softened and golden brown, 10 to 15 minutes. Add the brown sugar, paprika, cumin, ginger, coriander, cinnamon, and cayenne to the onions and cook, stirring constantly, for 1 minute more. Add 1 cup water and scrape up any browned bits from the bottom of the pan. Remove from the heat and place the brisket, fatty‑side up, and any accumulated juices from the platter on top of the onions. Spread the tomato paste evenly over the brisket, and then scatter the garlic around it. Cover the pan very tightly with heavy‑duty aluminum foil or a lid, transfer to the oven, and cook for 1½ hours. Carefully transfer the brisket to a cutting board (leave the oven on). Using an electric or very sharp knife, cut the meat across the grain on a diagonal into thin slices (aim for 1⁄8 to ¼ in thick). Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Scatter the carrots, apricots, prunes, and capers around the edges of the pot and baste with the sauce; cover tightly with the foil or lid and return to the oven. Lower the heat to 325°F and cook the brisket until it is fork‑tender, 1¾ to 2½ hours. Transfer the brisket to a serving platter, and then sprinkle with parsley. If you’re not planning to serve the brisket right away, let it cool to room temperature and then cover and refrigerate until ready to serve. Note: If the sauce seems greasy, transfer the meat and vegetables to a platter and cover with foil to keep warm. Pour the sauce into a bowl and let sit until the fat rises to the top. Using a small ladle, spoon out the fat. Pour the skimmed gravy back over the meat. Make-Ahead Instructions: The brisket can be made up to 3 days ahead of time and refrigerated. Reheat the brisket in a 300°F oven until hot, about 45 minutes. Brisket also freezes well for up to 2 months; just be sure to defrost in the refrigerator 2 days ahead of time. Pair with Nutrition Information Powered by Calories: 820 Fat: 56 g Saturated fat: 21 g Carbohydrates: 36 g Sugar: 13 g Fiber: 4 g Protein: 43 g Sodium: 901 mg Cholesterol: 213 mg Calories: 820 Fat: 56 g Saturated fat: 21 g Carbohydrates: 36 g Sugar: 13 g Fiber: 4 g Protein: 43 g Sodium: 901 mg Cholesterol: 213 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Beef, Lamb, Veal & PorkDinnerHolidaysJewishMoroccan Beef, Lamb, Veal & Pork Dinner Holidays Jewish Moroccan