Moroccan-Style Brisket with Dried Fruit & Capers

Name: Moroccan-Style Brisket with Dried Fruit & Capers
Cuisine: Moroccan
Ingredients: One 4- to 6-lb [1.8- to 2.7-kg] flat-cut brisket; 1 heaping Tbsp kosher salt; 1 tsp freshly ground black pepper; 1½ Tbsp all-purpose flour; 3 Tbsp vegetable oil; 5 medium yellow onions, cut into slices ½ in [12 mm] 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 [10 g] chopped fresh Italian parsley

Preparation info

Serves
8

Difficulty
Easy

Appears in

Once Upon a Chef, the Cookbook

By Jennifer Segal

Published 2018

About

Serve with Springtime Sautéed Asparagus & Peas and couscous; for a gluten-free alternative to couscous, pair with Cauliflower Purée with Thyme.

For years, I made Nach Waxman’s “most-Googled brisket recipe” for every Jewish holiday. My family loved it, but eventually we all got tired of the same ol’ same ol’. One year, I decided to mix things up a bit and give the recipe a Moroccan twist. I added Middle Eastern

Ingredients

Africa
Morocco
Dinner
Main course
Spring

Ingredients

Method