Dinner
Harissa and Honey Brisket Borscht
A Polish-Israeli-North African showpiece, the Eastern European beetroot borscht tradition rebuilt with slow-braised brisket and a harissa and honey base so the Ashkenazi Jewish beef broth tradition and the North African spice heat and the Eastern European sweet-sour beetroot depth produce one extraordinary pot that belongs to all three traditions.
$6
25 minsPrep
2 hrs 30 minsCook
175 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
22gFat
38gCarbs
12gSugar
6gFiber
780mgSodium
105mgChol
0gSat Fat
Goes well with
Belgian Dubbel
local
Tunisian Harissa Tea
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Pat brisket dry and season all over with salt and pepper. Finely dice 2 large onions and 2 medium carrots. Dice 2 celery stalks. Finely grate 4 garlic cloves. Peel and cut 600g beetroot into 2cm cubes. Chop 20g fresh dill. Measure harissa paste, honey, tomato paste, red wine vinegar, beef stock, and have bay leaves ready.
2
Sear
Heat 2 tbsp neutral oil in a large heavy casserole over high heat. Sear brisket 3–4 minutes per side until deeply browned. Remove and set aside.
3
Saute
Reduce heat to medium. Add diced onion and cook 6–7 minutes until golden. Add garlic and stir 1 minute. Add harissa paste, honey, and tomato paste; stir 2 minutes until darkened.
4
Build
Add beetroot, carrot, and celery; toss to coat in harissa base. Add red wine vinegar, beef stock, bay leaves, and salt. Stir to combine and bring to a simmer.
5
Braise
Return brisket fat-side up. Cover tightly and braise over lowest heat 2 hours 15 minutes until brisket is completely tender and beetroot has collapsed into the broth. Remove brisket and slice thickly or pull into large chunks; return to pot. Remove bay leaves.
6
Plate
Taste and adjust seasoning—harissa heat, honey sweetness, and beetroot-vinegar tang should all be present. Ladle into deep bowls ensuring each portion has brisket and beetroot chunks. Top each with 1 tbsp soured cream, scatter dill over, and serve with horseradish sauce and warm rye bread or challah alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g450g beef brisket
- 1 tbsp1 tbsp neutral oil
- 1 tsp1 tsp fine sea salt
- 1/4 tsp1/4 tsp black pepper
- 11 large onion
- 2 cloves2 cloves garlic
- 300g300g fresh beetroot
- 11 medium carrot
- 11 stalks celery
- 1 1/4 tbsp1 1/4 tbsp harissa paste
- 1 tbsp1 tbsp honey
- 1 tbsp1 tbsp tomato paste
- 1 1/4 tbsp1 1/4 tbsp red wine vinegar
- 0.60.6 litres beef stock
- 11 bay leaves
- 2 1/2 tbsp2 1/2 tbsp full-fat soured cream
- 10g10g fresh dill
- 1 tbsp1 tbsp horseradish sauce
- 11 warm rye bread
