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Brisket of Beef/Beef Pot Roast Tagine

 Here is another recipe for the iron-bottom tagine

Again, we are using it as a Dutch-oven-for-two.  Beef brisket is not a whole lot different than beef pot roast.  Both cuts require long cooking times, preferably in moist heat, which is what braising is all about.   If anything, the brisket is easier to prepare.  As Julia Childs says, "no browning, no tying, no stuffing, no fussing --and even no saucing."  While the veggies for these two dishes are similar, the seasonings are not.  I elected to use seasonings appropriate to a New England Boiled Dinner, even though this is not a corned beef brisket (that is, salted). This dish holds well in the fridge and can be reheated on the stove top. 
Here's how:




Brisket of Beef/Beef Pot RoastTagine
Yield:  2 servings, with leftovers
See abbreviations, if needed

  • 1.5 lb              fresh brisket of beef, center cut
  • 1T                  EVOO
  • 2                    bay leaves
  • 1 sprig            thyme
  • 2t                   black pepper corns
  • 1t                   allspice berries
  • 1T                  mustard seeds, or 2t Dijon mustard
  • 2 cloves         garlic, pureed
  • 6                    small red potatoes, unpeeled, halved
  • 6                    small carrots, peeled
  • 6-8                pearl onions
  • 8-10              cherry tomatoes
  • 6                    whole large mushrooms, stems trimmed off
  • S/P                 to taste 
  • 10oz               beef broth

1.   Trim off the excess fat from the bottom of the brisket
2.   Place the EVOO in a ramekin, add all the spices and make a paste
3.   Spread the paste over the brisket and place it, fat side down, in the tagine bottom
4.   Add all the excess paste to the tagine, as well
5.   Add all the veggies and season with S/P
6.   Add the beef broth to about one-quarter the depth of the tagine bottom.  See note
7.   BTB over high heat on the stove top
8.   Cover with the tagine lid and reduce heat to its lowest simmer setting
9.   Braise for about 3 hours.
10.  Peek in now and then to check the level of the braising liquid and the 
       fork tenderness of the brisket
11.  Remove the brisket and cut 1/4-inch slices across the grain
12.  Serve on heated plates with the veggies and braising liquid

Notes: 1.  Tagines sputter all over the stove top if filled too high with braising liquid. 
2.  This dish can be made a day ahead.  Let cool after Step 10, cover with plastic wrap and place in the fridge.
Reheat on the stove top, covered with the tagine lid.












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