Moroccan Brisket with Olives
Submitted by Ziggy
Moroccan-spiced beef brisket braised with turmeric, ginger, tomatoes, and briny green olives. Seared, slow-braised, chilled to defat, then reheated for fork-tender slices.
YIELD
10 servingsPREP
30 minCOOK
3 hrsREADY
4 hrsThis Moroccan brisket brings North African flavors to a classic Jewish braising tradition. Turmeric (or saffron if you’re feeling flush), fresh ginger, and a full pound of green olives transform a straightforward braise into something with real depth and character.
The two-day method here is worth following. Sear the meat, braise it for three hours in a bed of onions, carrots, celery, and tomatoes, then refrigerate overnight. The cold makes the fat solidify on top so you can lift it right off, and the flavors have time to marry. The next day you slice against the grain, scatter the blanched olives over the top, and reheat.
Blanching the olives twice is a step you don’t want to skip. It tames the harsh brininess while keeping their meaty bite, so they complement the braising liquid instead of overpowering it.
Pro Tips
- Sear aggressively. Get a dark, hard crust on every side of the brisket. That Maillard browning is the foundation of the braising liquid’s flavor.
- Paper-thin carrot rounds dissolve into the sauce during the long braise, thickening it naturally. Don’t cut them thick or they’ll stay chunky.
- Slice cold, reheat warm. Brisket is always easier to slice when cold and firm. Cut against the grain into ¼-inch slices for the most tender result.
- Saffron vs. turmeric: Saffron gives a floral, luxurious depth. Turmeric gives earthy warmth. Both work, but they create different dishes.
Variations
- Lamb shoulder: The recipe suggests lamb as an alternative. Bone-in lamb shoulder braises beautifully with these same flavors.
- Preserved lemon: Add chopped preserved lemon in the last 30 minutes for an extra layer of Moroccan authenticity.
- Dried apricots: Toss in a handful of dried apricots with the olives during reheating for a sweet-savory contrast.
Ingredients
Directions
Sprinkle meat with salt and pepper; rub with garlic.
In a heavy roasting pan, sear meat on all sides in a bit of olive oil.
Remove and set aside.
In same pot, add remaining olive oil, tumeric (or saffron), ginger, and onions.
Sauté until onions are limp. Add celery and carrots.
Sauté a bit more.
Add tomatoes and mix.
Remove ⅓ of the mixture and placed seared meat on the remainder.
Cover with the rest of the mixture.
Cover, and bake in pre-heated over at 350℉ (180℃) F until meat is tender about 3 hours.
Remove, and refrigerate.
In the meantime, pit the olives.
Place olives in a pot.
Cover with water and bring to a boil.
Drain, and repeat the process (to remove saltiness of the olives).
Remove brisket from refrigetator.
Remove any fat that may have collected.
Slice the meat against the grain.
Return meat to a heavy pot with the mixture.
Sprinkle the olives over the meat.
Reheat at 350℉ (180℃) F for ½ hour, and serve.
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