Coffee-Rubbed Beef Brisket With Parsley Couscous

Name: Coffee-Rubbed Beef Brisket With Parsley Couscous
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Jewish
Ingredients: 2 bay leaves; 907 grams beef brisket, trimmed; 3 larges sweet, multi-colored bell peppers, seeded and sliced; 794 grams crushed tomatoes; 237 milliliters dry red wine; 2 teaspoons minced fresh parsley leaves; 2 cloves garlic, minced; 2 Tbsps ground coffee; 315 milliliters Israeli couscous; 59 milliliters ketchup; 2 teaspoons kosher salt, divided; 1 Tbsp preserved lemon or 1 1/2 teaspoons fresh lemon zest; 414 milliliters low-sodium store bought or homemade chicken or beef broth; 4 Tbsps olive oil, divided; 1 large onion, sliced; 3 Tbsps ras el hanout (see note above); 2 Tbsps tomato paste

Coffee-Rubbed Beef Brisket With Parsley Couscous

Coffee-Rubbed Beef Brisket With Parsley Couscous is a dairy free main course. This recipe makes 4 servings with 898 calories, 62g of protein, and 32g of fat each. This recipe covers 55% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 2 hours. This recipe is typical of Jewish cuisine. Head to the store and pick up tomato paste, canned tomatoes, multi-colored bell peppers, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It will be a hit at your Hanukkah event.

Instructions

In a small bowl, combine 2 tablespoons ras el hanout, ground coffee, and 1 teaspoon salt. Rub generously all over brisket. Cover and refrigerate 2 hours.

Ingredients you will need

Ground Coffee

Dry Seasoning Rub

Salt

Equipment you will use

Bowl

Adjust oven rack to lower-middle position and preheat oven to 350°F.

Equipment you will use

Oven

Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven until just barely smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add brisket and cook without moving until well browned, about 5 minutes. Flip and brown second side, 4 to 5 minutes longer.

Add another tablespoon of olive oil to pan.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the peppers and onion and cook, stirring frequently, until just beginning to soften.

Ingredients you will need

Peppers

Onion

Add tomato paste, ketchup, remaining tablespoon ras el hanout and remaining 1/2 teaspoon salt. Stir and allow to brown, about 3 minutes.

Ingredients you will need

Ras El Hanout

Tomato Paste

Ketchup

Salt

Add garlic and preserved lemon or lemon zest. Cook two minutes, stirring, then add red wine. Bring to a boil and simmer for one minute before adding tomatoes, broth, and bay leaves. If meat is not covered with liquid, add a bit more water until it is submerged in liquid. Return to a boil, cover, and transfer to the oven to cook for until easily shreddable with a fork-tender, 2 to 2 1/2 hours.

Ingredients you will need

Preserved Lemon

Bay Leaves

Lemon Zest

Red Wine

Tomato

Garlic

Broth

Water

Meat

Equipment you will use

Oven

When meat is nearly finished, heat remaining 1 tablespoon olive oil in a medium saucepan set to medium-high heat. When oil is shimmering, add couscous, stir and allow to toast for three minutes before adding stock. Reduce heat to low, cover and simmer until liquid is absorbed, about 12 minutes.

Ingredients you will need

Olive Oil

Couscous

Stock

Toast

Meat

Cooking Oil

Equipment you will use

Sauce Pan

Remove from heat and keep covered.

When the meat is done, remove it from the pot. Taste sauce and season to taste with salt and pepper. Using a sharp knife, cut the brisket against the grain into 1/4"-thick slices. Fluff couscous with a fork and garnish with parsley. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper