Moroccan Roast Brisket

Preparation info
  • Serves


    • Difficulty


Appears in

By Tal Smith

Published 2014

  • About

I don’t think my mother has ever cooked brisket and I know that my paternal grandparents have definitely never cooked it. Aside from it being very much an Ashkenazi tradition, it’s usually sweetish and our family palate is more savoury. We decided to try it out and made our sauce sweet but also spicy, adding za’atar and cinnamon to take it in a Moroccan direction. The tomato-onion sauce is a nod to our Libyan roots and because we live in South Africa we added a dash of chutney!