West African-Inspired Brisket
- Total Time
- 4½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 1tablespoon paprika
- 1teaspoon garlic powder
- 1teaspoon ground ginger
- 1teaspoon ground turmeric
- 1teaspoon ground cinnamon
- 1teaspoon ground mild or medium red chile powder
- 1teaspoon cayenne pepper
- 1tablespoon coarse kosher salt, plus more to taste
- 1teaspoon coarsely ground black pepper
- 1(5-pound) brisket
- 2large red onions, cut into rounds
- 4tablespoons extra-virgin olive oil
- 3white or yellow onions, diced
- 3bell peppers (green, red and yellow), diced
- 1(14.5-ounce) can diced tomatoes (Kosher for Passover), drained
- 2cups chicken, beef or vegetable stock (Kosher for Passover)
- 1tablespoon brown sugar
- 1teaspoon prepared horseradish
- 2fresh or dried bay leaves
- 1sprig fresh thyme or 1 teaspoon dried thyme
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
932 calories; 71 grams fat; 27 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 54 grams protein; 981 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 325 degrees. Combine the paprika, garlic, ginger, turmeric, cinnamon, chile powder and cayenne with the salt and pepper. Save 2 teaspoons for the vegetables, then sprinkle the rest all over the brisket and rub in well.
- Step 2
Arrange the red onion rounds in a single layer in a roasting pan or large baking dish that can fit the brisket and drizzle with 1 tablespoon olive oil.
- Step 3
Heat the remaining 3 tablespoons olive oil over medium-low in a very large Dutch oven or large, deep skillet that fits the brisket. Cook the beef until lightly seared (don’t let the spices burn), about 5 to 6 minutes on both sides. Transfer to the roasting pan, placing the brisket on top of the red onion rounds.
- Step 4
Add the diced onions and bell peppers to the oil in the Dutch oven and season with the saved 2 teaspoons of seasoning. Raise the heat to medium and cook, stirring occasionally, until the onions are translucent, about 10 minutes. Add the tomatoes, mix together, and cook for about 5 minutes, stirring often.
- Step 5
Add the stock, brown sugar, horseradish, bay leaves and thyme. Spoon the vegetables over the brisket to cover it and pour everything else from the Dutch oven into the roasting pan.
- Step 6
Cover the pan tightly with foil. If the foil touches the top of the brisket, cover the brisket with parchment paper first, then cover the pan with the foil. Bake until a fork slides into the brisket with only a little resistance, about 3½ hours.
- Step 7
To serve right away, transfer the brisket to a cutting board and cut across the grain into thin slices. Transfer to a serving platter, sprinkle with salt and spoon the vegetables on top. You can serve the remaining sauce alongside or save for another use. To make ahead, cool the brisket, then cover tightly and refrigerate for up to 2 days. Once the brisket is chilled, cut off and discard excess fat if you’d like, and then slice the meat against the grain. Place the sliced brisket in a pan or pot, cover with the vegetables and sauce, and heat in a 350-degree oven until heated through, about 30 minutes.
Private Notes
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Cooking Notes
Jane
I am a big fan of using the same pan with all the goodness of the fond. Simply remove the briwned brisket to a plate then add your sliced onions to the Dutch oven and proceed with the meat and veggies.
Kris
Any reason it can't be cooked in the Dutch oven rather than using the roasting pan? The meat is being covered anyway.
Andreas from Germany
I find it quite difficult from experience with similar dishes to sear the meat WITHOUT burning the spices. You need high temp for the meat, you do not want that high temp for the spices, especially not for garlic or turmeric or red Pepper powder. I suggest adding the spices after searing, or marinating the night before.
dkny
The recipe looks interesting and different than the average brisket. Just a note about your ingredients - All of the ingredients need to be Kosher for Passover, not just the canned tomatoes and the soup stock. Some ingredients are inherently Kosher for Passover, like the vegetables, but all of the spices need a kosher for Passover certification if you are going that route.
Susan
Just took this out of the oven. Michael Twitty - you are a rock star. Did it only in my Le Cruset - sautéed the onions and then the red peppers as soon as I diced them. Reduced the cayenne and chili pepper by 3/4 so spouse not screeching about it being too spicy. Could have added an additional 1/8 without harm. Greasy of course. Glad I made this 2 days ahead so I can skim off the fat a couple of times. Sauce delicious; brisket flavor filled. A winner!!
Lydia
This sounds lovely and I will try it some time not on the holiday (I am not allowed to deviate from my standard recipe). Kris - I am a big braiser. I see no reason you cannot use a dutch oven if you have one big enough for a brisket. I do not, but my roasting pan is pretty much a dutch oven.
LifeArchitect
I'm wondering if I could just use this as a rub on a brisket and cook it in my smoker. Might have to give it a try.
asrebecca
This was very good. Followed the recipe. Had a lot of pan juices left after the brisket was long gone. Would make a good soup base. Any ideas what I could add to round it out to serve as a soup
Charley
This was fine, but basically tasted pretty much the same as any other brisket I’ve had, and it was a lot of work to get there. My guests enjoyed it, but it didn’t feel as different or special to me as I had hoped it would.
Charley
I made this tonight for our seder. It was good, but not as good as I had hoped it would be. The spice mix, which smelled absolutely amazing when I was making the dish, didn’t actually convey that much flavor to the meat itself, so the brisket ended up tasting very much like every other brisket I’ve ever had. (Which isn’t bad at all, but isn’t exciting either.) The onion and pepper mixture that the brisket cooks with was delicious. We followed the recipe pretty much exactly.
Kelle
Absolutely fabulous. I cooked all in a Dutch oven, otherwise following the recipe. I served with garlic mashed potatoes.
Kimberley
Amazing recipe! Rave reviews! I made this for Passover last year and it was the best brisket I’ve ever tasted. Followed the recipe exactly and the flavors were just incredible! Not your grandma’s brown gravy brisket that’s for sure! I brought this to my brothers house and everyone went crazy over it- 2 other guests brought briskets as well, but this one was the winner by a long shot. Making again for Passover (10 pounds, so will double it) this week by popular demand! Make it!!!!
Jd
I upped the seasoning and dry rubbed the brisket so it sat in seasoning for 24 hours. Followed cooking instructions. At end reduced liquids to use as a sauce. Then it was five stars.
emily
Made this for Rosh Hashanah. It was delish! Substituted 1/2 the beef stock w red wine. Made it a day ahead and reheated for an hour with a little more wine. Used the leftover meat to make tacos. I think this is my new go to.
Gabe F
Shots fired! My dad declared that he liked this way better than the (Eastern European inspired) brisket that my mom has made for years. I made this exactly as written, and it was great. It came together easily and I had no trouble with spices burning as some folks feared. Enjoyed by all three generations at the table.
GretcheKnits
I first did this with a small (~2 pound) brisket, all stovetop; we loved it. We eat more chicken than beef, so I repeated the recipe using cut-up boneless chicken thighs, simmered about 30 minutes. We ate it over riced cauliflower. Again, excellent!
Susan
This was a disappointment. Served it a day after making and was expecting really deep flavors, which never materialized. Far too sweet with all of the peppers.
Janie
Did 4lbs, cooked it 5hrs. Reheated the following day for almost an hour. It was delicious and got rave reviews. Cooking the day before certainly makes dinner prep easier.
Michaile
Cooked this for Ostara and completely agree with the people who cooked it in one Dutch oven and who rubbed the spices on AFTER the meat is seared. I did both and the results were fantastic; definitely a special occasion dish.
Lauren G
There are many ingredients and as a single person I did not have horseradish, thyme or brown sugar. I also substituted beer for stock. My mom always cooked her brisket in beer. That being said…since I am cooking for one person I purchased a smaller 1.7 lb brisket. The first nine spices in the recipe I cut to a half teaspoon each. The biggest concern was the oven temp and cooking time. Unfortunately the internet is full of advice. I wish there had been more info on this portion of recipe. Thx.
Jeri
I made this in advance, froze it and reheated it. I would say it was “good” but not a knock out. Most of the heat was gone (freezing seems to have impacted it). I felt it needed more of the cinnamon/pepper contrast to be truly flavorful. My family enjoyed it, but agreed that we could keep searching brisket recipes for next year.
Jane
My family said this was the best brisket ever.
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