Fusion Kitchen · Dinner
Spiced Beef Borscht with Honey
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.
$$
25 minsPrep
2 hrs 30 minsCook
2 hrs 55 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
22gFat
38gCarbs
12gSugar
6gFiber
780mgSodium
105mgChol
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Instructions
1
Prep
Pat brisket dry and season all over with salt and pepper. Finely dice 1 large onion and 1 medium carrot. Dice 1 celery stalk. Finely grate 2 garlic cloves. Peel and cut 300g beetroot into 2cm cubes. Chop 10g fresh dill. Measure harissa paste, honey, tomato paste, red wine vinegar, beef stock, and have bay leaf ready.
2
Sear
Heat 1 tbsp neutral oil in a medium 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 5–6 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 leaf, and salt. Stir to combine and bring to a simmer.
5
Braise
Return brisket fat-side up. Cover tightly and braise over lowest heat 1 hour 45 minutes until brisket is completely tender and beetroot has softened into the broth. Remove brisket and slice thickly or pull into large chunks; return to pot. Remove bay leaf.
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 about 1 tbsp soured cream, scatter dill over, and serve with horseradish sauce and warm rye bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g (15.9 oz) beef brisket
- 1 tbsp neutral oil
- 1 tsp fine sea salt
- 0.25 tsp black pepper
- 1 large onion
- 2 garlic cloves
- 300g (10.6 oz) fresh beetroot
- 1 medium carrot
- 1 celery stalk
- 1.25 tbsp harissa paste
- 1 tbsp honey
- 1 tbsp tomato paste
- 1.25 tbsp red wine vinegar
- 600ml (2.5 cups) beef stock
- 1 bay leaf
- 2.5 tbsp (37ml / 1/8 cup) full-fat soured cream
- 10g (small sprinkle) fresh dill
- 1 tbsp horseradish sauce
- 0.5 warm rye bread