Moroccan-Style Brisket with Dried Fruit and Capers
Moroccan-Style Brisket with Dried Fruit and Capers (The Nosher via JTA)
active: 4 hrs 30 min
(The Nosher via JTA) – For years I made Nach Waxman’s “most-Googled brisket recipe” for every Jewish holiday. My family loved it, but eventually we all got tired of the same ol’ same ol’.
One year I decided to mix things up a bit and give the recipe a Moroccan twist: I added Middle Eastern spices, dried fruit and capers. Everyone thought it was a wonderful twist on the original.
The ingredient list looks long, but don’t let that scare you off; it’s really just a lot of spices. Plus, you can make it days ahead of time — in fact, you should, because the flavor improves the longer it sits. This dish is so abundant and impressive looking, you can keep the sides simple: Some couscous and a green vegetable and your holiday dinner is done.
Notes about this recipe:
The brisket can be made up to three days ahead of time and refrigerated. Reheat the brisket in a 300 F. oven until hot, about 45 minutes. The brisket also freezes well for up to two months; just be sure to defrost in the refrigerator two days ahead of time.
Butchers typically sell two types of brisket: flat cut and point cut. These two pieces together make up a full brisket, a large slab of muscle from the steer’s chest. The point cut has more marbling, while the flat cut (also called “first cut” or “center cut”) is lean but topped with a thick fat cap. This recipe calls for a flat-cut brisket.
Don’t let your butcher trim off all the fat! A small fat cap bastes the meat, adding flavor and keeping it from getting dry and tough. You can trim any excess fat and skim the fat off the gravy once it’s cooked.
If the sauce seems greasy, transfer the meat and vegetables to a platter and cover with foil to keep warm. Pour the sauce into a bowl and let sit until the fat rises to the top. Using a small ladle, spoon out the fat. Pour the skimmed gravy back over the meat.