Beef Brisket Stew with Dates

I found the inspiration for this recipe in a Spanish cookbook my mother has, wrote it down and have made it a number of times in the past. But since I started this blog, I hadn’t revisited this dish.


It has a delicate combination of sweet and savoury flavours, which provide the brisket with depth and delicious aroma, and has an almost exotic feel to it. I’m happy I found the recipe again, as I plan to make it more often.



Beef Brisket Stew with Dates
Recipe Type: Main
Cuisine: Spanish
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4
Serves 3-4
  • 1.5kg beef brisket, rinsed and cleaned if necessary
  • 2 medium red onions, cut julienne style
  • 4 medium carrots, peeled and chopped into medium pieces
  • 3/4 medium green paprika pepper, sliced julienne style
  • 1 cup white wine
  • 2 1/2 cups bone broth (or water, if you don’t have it; however, the taste will be different and you’ll need to adjust for salt)
  • 10-12 dates, pitted
  • coarse sea salt and pepper, to taste
  • olive oil (or fat of choice)
  1. Prepare all the vegetables and dates.
  2. Rinse and clean the brisket.
  3. In a deep and large enough pot, place a few tablespoons of olive oil and the brisket.
  4. Over low heat, brown the brisket on both sides.
  5. Add the onions and poach.
  6. Add the carrots, peppers, dates and wine.
  7. Cook about 3-4 minutes.
  8. Then add the bone broth and simmer for 1 hour or until the meat is tender. (Turn the brisket over, every 20 minutes or so.)


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