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Exquisite Shabbat Beef Brisket with Onion Gravy and Moroccan Chicken with Olives - Jewish recipe
This Shabbat Beef Brisket with Onion Gravy paired with Moroccan Chicken with Olives and Preserved Lemon is a culinary journey through time and tradition. The brisket, slowly roasted to tender perfection, is a classic choice for a hearty Shabbat meal, bringing warmth and comfort to your table. The Moroccan chicken, infused with the vibrant flavors of olives and preserved lemon, adds a touch of exotic flair, making it a truly special addition to your festive spread. This dish is best enjoyed with loved ones, sharing stories and laughter, and perhaps paired with a side of fluffy couscous or a crisp green salad.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Jewish
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Beef Brisket with Onion Gravy
  • 4 pounds beef brisket
  • 2 tablespoons olive oil
  • 3 large onions thinly sliced
  • 4 cloves garlic minced
  • 1 cup beef broth
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
For the Moroccan Chicken with Olives
  • 2 pounds chicken thighs bone-in, skin-on
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 cup green olives pitted
  • 1 preserved lemon quartered
  • 1 teaspoon ginger ground
  • 1 teaspoon cumin ground
  • 1 teaspoon turmeric
  • 1 teaspoon coriander ground
  • 1 teaspoon black pepper
  • 1 cup chicken broth

Method
 

For the Beef Brisket with Onion Gravy
  1. Preheat the oven to 325°F (165°C).
  2. Heat olive oil in a large ovenproof pot over medium-high heat. Sear the brisket on all sides until browned. Remove and set aside.
  3. In the same pot, add onions and sauté until golden. Add garlic and cook for an additional minute.
  4. Stir in beef broth, red wine, tomato paste, paprika, salt, and pepper. Bring to a simmer.
  5. Return the brisket to the pot, cover, and transfer to the oven. Roast for 3 to 4 hours, until the brisket is tender.
  6. Remove brisket from pot and let rest before slicing. Serve with onion gravy.
For the Moroccan Chicken with Olives
  1. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until soft.
  2. Add chicken thighs to the skillet, skin side down, and brown on both sides.
  3. Stir in olives, preserved lemon, ginger, cumin, turmeric, coriander, and black pepper.
  4. Pour in chicken broth and bring to a simmer. Cover and cook for 30 to 40 minutes until chicken is cooked through.
  5. Serve hot, garnished with additional preserved lemon slices if desired.

Notes

For a deeper flavor, marinate the brisket with spices overnight. Store leftovers in airtight containers in the refrigerator for up to 3 days.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 650
% Daily Value*
Total Fat 42g 54%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 900mg 39%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 45g 90%
*Percent Daily Values are based on a 2,000 calorie diet.