Turkish Coffee- Rubbed Brisket

OH MY GOD This recipe from epicurious. has me swooning !!

I NEED TO EAT THIS!

Check it out ❤

Their recipe is packed full of amazing recipes, Please do see it for yourself.

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YIELD
Makes 4 to 6 servings
ACTIVE TIME
15 Minutes
TOTAL TIME
5 1/4 Hours
INGREDIENTS
    • 2 onions, peeled and quartered
    • 2 large potatoes, scrubbed and cut into 1-inch-thick wedges
    • 1 large carrot, peeled and cut into 2-inch pieces
    • 1 fennel bulb, cut into 1 1/2-inch-thick wedges
    • 1 garlic head, unpeeled, sliced in half crosswise
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon plus 1 teaspoon kosher salt, divided
    • 1 1/2 teaspoons freshly ground black pepper, divided
    • 1 tablespoon finely ground Turkish coffee or espresso
    • 1 tablespoon smoked cinnamon or regular cinnamon
    • 1 teaspoon ground cardamom
    • One 3 1/2- to 4-pound brisket, (first or second cut; Solomonov prefers well-marbled second cut)
  1. Special equipment:
    • Heavy, large roasting pan
PREPARATION
    1. Preheat oven to 400°F. Place onions, potatoes, carrot, fennel, and garlic in a heavy roasting pan. Toss with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. In a small bowl, combine coffee, cinnamon, cardamom, remaining 1 tablespoon salt, and 1 teaspoon pepper. Rub all over brisket and nestle brisket into vegetables to rest on bottom of pan. Roast until vegetables are lightly browned, 45 minutes.
    2. Cover tightly with foil, lower oven to 300°F, and roast until fork-tender (you should be able to insert a roasting fork in the center and twist slightly with little resistance), 4 1/2 to 5 hours for first cut and 5 1/2 to 6 hours for second cut. As the brisket cooks, check on it every 45 minutes, adding 1/4 cup water to the pan if it starts to look dry. When the brisket is cooked, remove roasting pan from oven, cool to room temperature, and refrigerate with the vegetables until fat is solid, 8 to 24 hours. Transfer brisket to a cutting board and slice across the grain. Skim and discard fat in the roasting pan. Return brisket slices to the roasting pan with the vegetables and cooking juices.
    3. To serve, preheat oven to 300°F. Transfer roasting pan to oven and heat brisket until liquid is melted and brisket and vegetables are just warmed through, 15 to 20 minutes. Transfer the brisket and vegetables to a serving dish, cover with foil, and reserve. Set the roasting pan over two burners on the stovetop and simmer the liquid over medium heat until thickened, 10 to 15 minutes. Pour the thickened pan juices over the brisket and serve.
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Moroccan Beef Tagine with Green Beans and Olives

I seriously LOVE this meal !! it is so rich and flavoursome, even the fussiest green beans complainer will eat these beans ❤

You can serve the green beans on top of the meat as traditional or you can mix it through the pot of beef – both ways will equal satisfaction I promise you!

Although this recipe calls for a pressure cooker it is easy enough just to cook in a heavy based pot instead. Just cook the meat until tender and be careful not to let it stick to the pot or it might burn.

This recipe comes from a book called Traditional Cuisine of Morocco – My husband bought it for me at a small bookshop in Morocco after we married. I think he was trying to tell me to learn to cook his favourite meals 😉 and I have done. I’m proud to say that I have mastered almost all of the recipes in this book as well as his mother’s favourites. That’s no easy feat believe me, her food is INCREDIBLE!

Now i’m dreaming of another trip back home to see the family *sighs* I hope we will go back soon!

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Ingredients

approximately 1 and half kilo of ossu bucco
1 kg Green beans (frozen is fine)
1 Large onion diced
3 Medium onions, sliced thinly
6 cloves of Garlic, crushed
2 Tomatoes, halved then grated (discard the skins)
4 Tablespoons fresh parsley, freshly chopped
4 Tablespoons fresh coriander, Freshly chopped
1 generous tsp ground ginger
1 tsp Black Pepper
A generous pinch of imitation saffron powder
1 teaspoon salt
2 teaspoons chicken stock powder
1/2 small teacup vegetable oil
1/2 small teacup olive oil
2 Tablespoons butter
Red olives if desired for decoration

Method

Arrange pieces of meat (washed) in a pressure cooker. Add the garlic, ginger, saffron, papper and salt. Pour on the oil and lightly fry for 4-5 minutes, add the tomato and the diced onion.

Put enough water just to cover and bring to the boil. Bring cooker to pressure then turn it down to a simmer and cook for 45 minutes.

Meanwhile steam the green beans and cut into 3cm pieces.

Melt the butter in a pan and add the 3 sliced onions and sprinkle the stock over and fry very gently until golden (8-10 minutes) low heat, don’t let them burn. To this add the beans, pepper, half of the parsley and half of the coriander. Let cook over the very low heat for about 5 minutes and add salt to taste.

Once meat is cooked add the remaining parsley and coriander and lightly fry for a few minutes, if necessary cook longer to reduce the sauce.

To serve – Arrange pieces of meat on a round plate, spoon sauce over the meat and decorate with the green beans and red olives if desired.