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.
- 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)
- Prepare all the vegetables and dates.
- Rinse and clean the brisket.
- In a deep and large enough pot, place a few tablespoons of olive oil and the brisket.
- Over low heat, brown the brisket on both sides.
- Add the onions and poach.
- Add the carrots, peppers, dates and wine.
- Cook about 3-4 minutes.
- 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.)