Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Get the Recipe
Heady and exotic Moroccan spices give an atypical flavor to this brisket, along with a coffee rub and a spoonful of preserved lemon. Softer in flavor, preserved lemons are readily available at Middle Eastern markets, but lemon zest will also get you where you need to go. As for the ras el hanout, it's much easier to get your hands on than it used to be. In fact, McCormick makes a version. Look for it in well-stocked grocery stores.
Than again, you can always make your own. But remember, like curry, it contains a myriad of ingredients. For a pared-down version, combine equal parts cumin, ginger, black pepper and salt, along with half as much ground coriander, cayenne, allspice, ground cloves, turmeric and cinnamon.
Although the brisket is good the same day, it's even better when left in the refrigerator overnight. Just wait to slice it—and prepare the accompanying couscous—until the next day.
Note: Both preserved lemons and ras el hanout are available on Amazon and at Williams-Sonoma as well as at Middle Eastern grocers.