Coffee-Rubbed Beef Brisket with Parsley Couscous
- 3 tablespoon ras el hanout
- 2 tablespoons ground coffee
- 1 1/2 teaspoons kosher salt, divided
- 4 tablespoons olive oil, divided
- 2 to 2 1/2 pound beef brisket, trimmed
- 3 large, sweet, multi-colored bell peppers, seeded and sliced.
- 1 large onion, sliced
- 2 tablespoons tomato paste
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 tablespoon preserved lemon or 1 1/2 teaspoons fresh lemon zest
- 1 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
- 2 bay leaves
- 1 1/3 cup Israeli couscous
- 1 3/4 cups low-sodium store bought or homemade chicken or beef broth
- 1 1/2 teaspoons minced fresh parsley leaves
- Produce
- Bay leaves (2)
- Garlic (2 cloves)
- Onion, large (1)
- Parsley, fresh leaves (1 1/2 teaspoons)
- Preserved lemon or (1 tablespoon)
- Tomatoes (1 (28-ounce) can)
- Meat
- Beef brisket (2 pound)
- Canned Goods
- Beef broth (1 cup)
- Chicken or beef broth, low-sodium store bought or homemade (1 3/4 cups)
- Tomato paste (2 tablespoons)
- Condiments
- Ketchup (1/4 cup)
- Cooking & Baking
- Kosher salt (1 1/2 teaspoons)
- Olive oil (4 tablespoons)
- Pasta & Grains
- Israeli couscous (1 1/3 cup)
- Drinks
- Coffee, ground (2 tablespoons)
- Desserts
- Sweet, large (3)
- Beer, Wine & Liquor
- Red wine, dry (1 cup)
- Other
- 3 tablespoon ras el hanout
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 6, 2012 (4 months ago).
23 people saved this recipe.
