Sprinkle brisket with a combination of salt, paprika, cumin and pepper. Heat oil in large roasting pan that can be used on top of the store 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 tomatoes 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 oven for 4 to 5 hours or until brisket is fork tender.
Originally Submitted
2/29/2012
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