Moroccan-style beef brisket in a Dutch oven

Ingredients for 8 servings:

• 3 ½ kg beef brisket, marbled, cut into large pieces
• 3 tbsp olive oil, for frying
• 3 large onions, red
• 1 bunch of celery
• 6 m.-large tomato(s)
• 2 peppers, colored, cut into wide strips
• 4 carrots, cut into 2 cm thick slices
• 1 sprig(s) rosemary
• 2 garlic cloves
• 1 jar veal or beef stock
• Spice(s) (Tagine)
• 1 tbsp paprika powder, hot
• 1 tbsp coarse sea salt
• Pepper, fresh, ground, or chili, to taste
• 1 jar water, as needed
• 1 gr. can/n chickpeas, pre-cooked
• 10 lemon(s), preserved in olive oil and sea salt, homemade or from a specialty store
• ½ bunch coriander leaves, picked and washed
• 20 prunes
• 2 tbsp sesame seeds

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours 45 minutes; Total time approx. 4 hours 45 minutes

Outdoor kitchen, Dutch oven

Heat the Dutch oven thoroughly. Sear the beef brisket pieces in olive oil, dust with paprika, turn, and continue to cook with the onion rings. Add the carrots, celery, bell peppers, and chopped garlic and continue to cook. Season the meat with rosemary, sea salt, pepper or chili, and tagine seasoning, then pour in the stock. Place the tomatoes on top and close the lid of the Dutch oven. Reduce the heat to approximately 170°C (330°F). Then stir in the chickpeas and simmer for another half hour at 150°C (300°F). Skim off any excess fat, if necessary. Place the preserved lemons and prunes on top. Let stand for another half hour at 130°C (266°F). Sprinkle with sesame seeds and plenty of chopped coriander before serving. Serve with rice, refined with barberries and saffron threads, which are added halfway through cooking.