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Moroccan Beef Brisket Tagine

Prep Time:

Cook Time:


4 Servings


1.8kg Mick's Meat beef brisket

1 tbsp extra virgin olive oil

1 brown onion, chopped

4cm piece fresh ginger, peeled, finely grated

2 tsp ground cumin

1 tsp ground turmeric

1 tsp mixed spice

1/2 tsp ground cardamom

1 cinnamon stick

2 cups beef stock

2/3 cup dried apricots

2 tbsp honey

Seeds of 1 pomegranate

1/4 cup chopped pistachio kernels

Steamed couscous, to serve

Plain Greek-style yoghurt, to serve


Step 1 - Preheat oven to 180C/160C fan-forced.

Step 2 - Heat oil in a large ovenproof saucepan over medium-high heat. Cook beef for 5 minutes each side or until browned. Transfer to a plate.

Step 3 - Add onion to pan. Cook, stirring for 3 minutes or until starting to brown. Add ginger, cumin, turmeric, mixed spice, cardamom and cinnamon. Cook, stirring for 30 seconds or until fragrant. Add stock and 1 cup water. Bring to a simmer. Return beef to pan. Cover. Transfer to oven. Cook for 4 hours, turning beef halfway through. Add apricots around beef. Cook for a further 20 minutes or until beef is tender.

Step 4- Drizzle beef with honey. Top with pomegranate and pistachio. Serve with couscous and yoghurt. Enjoy!

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