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  • Conor Moran

Brisket Tagine Recipe with Chef Ara



Equipment Needed:

Tagine Pot or Le Creuset Dutch Oven Pot


Make Ahead Homemade Seasonings:


Tagine Spice

4 tbsp ginger powder

2 tbsp black pepper powder

3 tbsp turmeric powder

1 tbsp garlic powder

1 tbsp coriander powder

1/2 tbsp cinnamon powder

1 tsp harissa pepper powder

Directions

Mix all the spices in a bowl. Make sure the bowl is perfectly dry, otherwise, your spice mix can mold. Store in an airtight container.



Harissa Spice

10 dried, smoked chile peppers

2 tbsp cumin seeds

2 tbsp coriander seeds

2 tbsp caraway seeds

½ tsp multi-colored whole peppercorns

2 tbsp smoked paprika

½ tbsp garlic powder

1 tsp sea salt

1 tsp dried parsley

1 tsp dried oregano


Directions

Remove and discard stems and seeds from dried chiles. Slice chiles in half or quarters, if they are large. Heat a skillet over medium-low heat. Add chiles and heat through to ensure all the moisture has evaporated. Remove and place on a rack to cool. Place cumin seeds, coriander seeds, caraway seeds, and peppercorns in the skillet. Stir seeds and toast until fragrant, about 2-3 minutes. Remove and allow to cool. Grind chiles and toasted seeds with a mortar and pestle into a coarse powder. Add smoked paprika, garlic powder, smoked salt, parsley, and oregano. Continue to blend until all spices are completely combined and pulverized.


Marinate Meat Overnight


1lb Brisket Trimmings or Chuck Roast

cut into 1 inch cubes and marinated overnight with half an onion and 2 tsp tagine

seasoning and 1 tsp harissa seasoning


Recipe:


1 whole Fennel

2 cups Mushrooms, cut into quarters

1/2 Onion, sliced

1 cup Cherry Tomatoes, cut into quarters

1/2 cup Kalamata olives, pitted and sliced

2 cups Chickpeas or Garbanzo Beans

1 tsp Garlic (minced)

1 tbsp chopped Parsley

1 Lime

1 cup Olive Oil

2 cups Beef Stock

2 tbsp butter

2 cups Water

Tagine Seasoning (homemade or purchased)

Harissa Seasoning (homemade or purchased)

Marinated Beef (from above)

Salt & Pepper



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