Moroccan Braised Brisket

Made with beef brisket, aromatic spices of a Moroccan tagine and dried apricots, this slow-cooked beef brisket delivers rich and complex flavours of Morocco. It’s hearty, mellow and a delightful fusion of sweet and savory flavours that everyone will love! It tastes even better next day after pull-apart meat absorbing all the sauce, so you can prep ahead. Serve it with couscous or rice if desired.

1.2- 1.5 kg Beef brisket, cut into 5cm chunks
Sea salt and freshly milled black pepper
2-3 tbsp Beef tallow
2 Onions, roughly diced
4 Garlic cloves, minced
30 g Root ginger, finely chopped
1 tbsp Ground cumin
1 tbsp Ground coriander
2 tsp Ground cinnamon
2 tbsp Harissa paste
4 tbsp Ground almonds
800 ml Beef stock (homemade or storebought)
125 g Dried apricots, halved
Mint leaves, to garnish

Preheat the oven to 150C/300F. Cut beef brisket into 5cm chunks and lightly season. Heat half of the beef tallow in a large lidded sauté pan or casserole, then fry the beef in batches over a high heat until browned on all sides, adding more tallow if necessary. Set aside in a large bowl.
Reduce the heat to medium, add remaining beef tallow, then fry the onions for 5 minutes until softened and golden brown. Add the garlic and ginger and cook for 2 minutes, stirring, followed by the spices, harissa paste, ground almonds and a splash of the stock. Stir well for 1-2 minutes.
Return the beef and any resting juices to the pan and stir to combine. Pour in the remaining stock and bring it to a gentle boil. Cover and cook in the oven for 2.5-3 hours or until the meat is very tender.
Increase the oven temperature to 180C/350F. Stir in the apricots and return to the oven, uncovered, for a further 15-20 minutes.
Serve it as is or shred the beef with two forks. Stir back through the sauce and check the seasoning. Leave to rest, covered, for 15 minutes. Serve the braised brisket with couscous or rice, garnished with the mint leaves.

28 comments:

Tom 12/6/25 12:13: ...Angie, you have another work of art!
My name is Erika. 12/6/25 14:09: This also looks and sounds amazing. I'm not very familiar with Moroccan food, but the sauce combination sounds delicious.
Lucimar da Silva Moreira 12/6/25 14:14: Peito bovino gosto muito Angie, valiosa a sua receita bjs.
Lola Martínez 12/6/25 14:47: La cocina marroquí suele ser bastante especiada y a veces la encuentro fuerte de sabor, pero me gusta, por eso opino que esta carne tiene que estar muy buena.
Federica Simoni 12/6/25 15:32: buonissimo!!!!
Anonymous 12/6/25 15:56: Love brisket -Christine cmlk79.blogdpot.com
Asep Haryono 12/6/25 16:43: This Moroccan Braised Brisket sounds absolutely incredible! I love how you've blended warming spices like cumin, coriander, and cinnamon with the sweetness of apricots — such a comforting and flavorful combination.

The slow-cooked method must make the meat melt-in-your-mouth tender, and the addition of harissa adds the perfect touch of heat. I also appreciate the tip about making it ahead — dishes like this always taste better the next day. Can’t wait to try it soon!
eileeninmd 12/6/25 16:50: Hello Angie,
This brisket recipe sounds yummy.
Thanks for sharing the recipe.
Take care, enjoy your day!
DEZMOND 12/6/25 17:17: I like the lighting and the colours in this photo shoot, nice and warm combination of browns and greens, very professional. And with the nice touch of oranges and blues. I do prefer it when you do not overuse greens in your settings, just a few leaves is enough, especially with sweet dishes. I would like to see you explore new ways of arranging the plates without the compulsory mint und parsley. Play with veggies and fruits, I think you are now at that top level for that.
Linda's Relaxing Lair 12/6/25 17:45: Another wonderful recipe beautifully presented, Angie.
Pam 12/6/25 17:50: So comforting and delicious.
Sandi 12/6/25 17:55: YUM! Going to make this in my tagine.
Anne in the kitchen 12/6/25 19:29: I have a brisket in the freezer. I was going to smoke it, but this recipe could change my mind.
Judee 12/6/25 22:17: This recipe sounds wonderful. I was just in Morocco during my travels. Thanks for visiting and commenting on my blog while I was away for 6 weeks traveling.
Marcelle 12/6/25 22:32: Hi Angie, wow this brisket really looks delicious!! We definitely have to try this soon, thanks so much!! xo
Anonymous 12/6/25 23:45: We are just back from three weeks in Morocco and had wonderful dishes such as this many evenings. I can’t wait to try this. Interesting that harissa is Moroccan — we saw it for sale but neither of us can think of a single dish where it was used. There was literally no hot spice in anything we had! I have some homemade and we love the spice it gives and use it quite often. David (C&L)
J.P. Alexander 13/6/25 00:33: Gracias por la receta. Te mando un beso
Ben | Havocinthekitchen 13/6/25 00:42: Oooo this brisket looks absolutely amazing and mouthwatering. I think I'm hungry again - and I just recently had my dinner and dessert lol
Garfield 13/6/25 00:43: Você me deixa sempre faminto. rsrsrsrs

ALERTA DE SPOILER! 😺

Nova tirinha publicada.

Abraços 🐾 Garfield Tirinhas.
roentare 13/6/25 00:44: A beautiful balance of spice, sweetness, and tenderness that captures the soul of Moroccan cooking
Brian's Home Blog 13/6/25 01:37: Boy does that look so darn good!
Anonymous 13/6/25 05:47: Save a plate of this for me please!
Tandy (Lavender and Lime) https://tandysinclair.com
sherry 13/6/25 07:33: how tasty does this sound? Fabulous. And i adore that green jug/pot that it sits in!
cheers
sherry
Margaret D 13/6/25 09:16: Looks interesting, Angie.
Ananka 13/6/25 14:05: Looks good :-D
DeniseinVA 14/6/25 17:15: Looks delicious! I always enjoy looking at the variety of ingredients and the presentation also. Beautiful!
Pattie @ Olla-Podrida 14/6/25 17:26: I do love beef recipes. This looks so delicious, and I’m intrigued by the addition of the apricots. I am also in love with that individual handled soup bowl with the green bottom. Lovely photos, as always. Your posts never cease to inspire me.
Frank 14/6/25 20:41: Wow, the flavors must be amazing! The sauce alone looks sumptuous.