Sprinkel brisket with a combination of salt, paprika, cumin and pepper. Heat oil in a large roasting pan that can be used on top of the stove and in the oven. Add onions, garlic and ginger. Reduce heat and cook gently about 5 minutes. Add salt, cumin, cinnamon, cayenne and turmeric. cook 30 seconds. Add tomateos and stock. Bring to a boil. Add honey and lemon juice. Add brisket and spoon juices over the top. Cover the top of brisket with a piece of parchment paper and then tightly with the lid or tin foil.
Roast in a preheated 350 F for 4 to 5 hours or until brisket is fork tender. Remove lid and paper. If brisket needs more browning, return to over for 30 minutes. if making ahread, reheat brisket and sauce in a 350 F oven for 30 to 45 minutes.
Originally Submitted
7/18/2011
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