Recipes
Moroccan-style brisket
This tagine-inspired bake makes the most of a slow-cook cut. Can’t eat it all? Pop it in a wrap!
This tagine-inspired bake makes the most of a slow-cook cut. Can’t eat it all? Pop it in a wrap!
Cook: 2 Hours 50 Mins
Serves: 6
Price: £1.66 per serving
Nutritional Information
Each 348g serving contains
Energy
1368kj
327kcal
1368kj
327kcal
16%
Fat
13.6g
13.6g
Med
19%
19%
Saturates
3.8g
3.8g
Med
19%
19%
Sugars
11.8g
11.8g
Med
13%
13%
Salt
0.35g
0.35g
Med
6%
6%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
393kj/94kcal
Typical energy values per 100g:
393kj/94kcal
Ingredients
2tsbp olive oil
1 onion (chopped)
1tbsp Chosen by you Moroccan Seasoning
2 cloves garlic (crushed)
700g Butcher’s Selection Rolled Beef Brisket - approximate weight (diced)
200ml beef stock
400g can chopped tomatoes
12 dried apricots (chopped)
400g can chickpeas
1 carrot (cut into strips)
1 orange (segmented)
Coriander
Cous cous
Pine nuts
Method
1
Preheat the oven to 150C/ 130C Fan/Gas 2. Heat the oil in a casserole dish. Cook the onion for 4 mins. Add the seasoning and garlic and cook for 1 min. Increase the heat and brown the beef for 5 mins. Add the stock and tomatoes.
2
Cook the casserole in the oven, lid on, for 2 hrs 10 mins.
3
Drain the chickpeas. Add to the dish with the apricots and cook for 20 mins more.
4
Top with the carrot, orange, coriander and pine nuts, then serve with the cous cous.