- Tina Wasserman - https://cookingandmore.com -

Andalusian Shredded Roasted Beef with Matzo and Fig Jam

adapted from a recipe by Michel Thouati.

2 ½ pounds beef brisket, chuck roast, or beef cheeks -original meat, cut in 3-4″ strips
2 tablespoons vegetable oil
1 ½ teaspoons kosher salt
½ teaspoon ground green or white peppercorns
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground mace
½ teaspoon ground cinnamon
½ teaspoon granulated garlic
1 large yellow onion, chopped into ½” dice


  1. Preheat the oven to 250F.
  2. Place the beef slices in one layer into a 4 quart dutch oven. Drizzle 2 tablespoons of oil on both sides of the meat.
  3. Combine all of the spices in a small dish and then rub mixture over all surfaces of the meat.
  4. Sprinkle the diced onions around the meat in the pot. Cover and bake in the oven for 4 ½ – 5 ½ hours, until the meat is cooked through, tender and easily sliced or shredded.
  5. Transfer the beef to a cutting board and either slice the meat on a diagonal against the grain or shred the beef into medium sized pieces with a fork and place the shreds into a mixing bowl.
  6. If slicing the meat, place slices into a 2 quart glass casserole and pour the gravy and onions over the slices. If shredding the meat, place the meat and the gravy and onions into a microwaveable serving bowl.
  7. When ready to serve, reheat in a microwave oven and serve.

Note : the author’s family serves the shredded meat on pieces of matzo topped with some fig jam.

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