Moroccan-Spiced Brisket with Dried Citrus & Dates (Edit recipe)

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This Moroccan-spiced brisket point is slow-braised until rich and tender, with warm spices, melting dates, and bright freeze-dried lemon adding a citrus-forward finish. Made with beef brisket point and cooked low and slow in a Dutch oven, this deeply aromatic, one-pot comfort food delivers bold, savory flavor with an elevated, chef-inspired touch—perfect for dinner parties, special occasions, or a make-ahead main dish.

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PREP TIME

10 minutes

COOK TIME

3 hours

INGREDIENTS

21

Serves: 6

Ingredients

For the Brisket

2.25 lb Beef Brisket Point - US Wellness Meats
1 tsp Kosher Salt, I used a smoke salt
1 Black Peppercorns, Ground Fresh, to taste
1 Tbsp ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Argilos

Aromatics & Braise

1 Vidalia Onion, thinly sliced
4 cloves Garlic, whole or smashed
1.5 Tbsp Tomato Paste
1 cup Chicken Bone Broth, can use beef bone broth
0.75 cup Tomato Sauce
0.75 cup Medjool Dates, pitted
4 Freeze-Dried Lemon Wedges - CITREVE, leave whole
1 Bay Leaf

Moroccan Spice Blend

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Season & Sear: Pat brisket dry and season evenly with salt and pepper. Heat olive oil in a medium Dutch oven over medium-high heat. Sear brisket on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
Caramelize Aromatics: Lower heat to medium. Add onions and cook 7–9 minutes until soft and golden. Stir in garlic and tomato paste; cook 1–2 minutes until fragrant and darkened slightly.
Bloom the Spices: Add all spices to the pot and stir constantly for 30 seconds until aromatic.
Deglaze & Build the Braise: Add beef stock and crushed tomatoes, scraping up browned bits. Stir in dates, dried citrus, and bay leaf. Return brisket to the pot, fat-side up. Liquid should reach about halfway up the meat.
Braise Gently: Cover tightly and braise in oven set to 300°F (150°C) for 2¾–3¼ hours
Brisket is ready when fork-tender and slices easily without shredding. 6. Reduce the Sauce
Transfer brisket to a board and tent loosely with foil. Discard bay and cinnamon. Simmer sauce uncovered 10–15 minutes until glossy and lightly thickened.
Serve: Slice brisket against the grain and spoon sauce generously over top.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	352
Fat:	12 g
Carbohydrates:	26 g
Protein:	38 g
Cholesterol:	50 g
Sodium:	489 mg
Fiber:	3 g
Sugars:	22 g
Sugar Alcohol:	0 g
Calculated per serving.