from sedars past

beef brisket is a nice cut of meat, but i like a little fat in the deckel. the toughness of the cut defines the cooking method and i choose to braise my brisket. i brown it on both sides and then cover it in a seasoned beef or chicken stock. the braising liquid should be a little salty to taste or the meat will be bland. you can either braise on the stovetop covered or in a slow oven and it works well in a crockpot. the recipe i have chosen worked well for meal i prepared a while ago, i can't remember if it was served with roasted root vegetables or not, but i did have a nice sauce in the pan when i finished cooking after 3-4 hours.

Moroccan seasoned brisket
3 to 4 lb full brisket (not trimmed of fat)
dried apricots
raisins
proprietorial blend of north african spices

• cumin
• coriander
• cinnamon
• cloves
• nutmeg
• cardamon
• sumac
• thyme
• red pepper
• turmeric
  
• paprika
  

rub spice blend into brisket and add salt/pepper, let rest 1 hour or up to overnight in a refrigerator covered, if left in fridge, allow to come up to room temperature before browning

heat a suitable cooking vessel to very high temp and add a little oil and brown the brisket on both sides, when colored and fragrant add

• enough braising liquid to cover (1 to 2 quarts)
• Salt and pepper. Braising liquid should be salted or brisket will taste 'washed out' and bland.
• 1/2 cup of the dried apricots and raisins along with

• mirepoix( diced carrots, celery and onions)
• a few cloves of garlic
• a 2 piece of fresh ginger
  

cook on low heat for 2-3 hours until tender, not enough till it stringy, but enough so a fork pierces it easily