Ingredients

Step by step

1. Preheat the oven to 150°C, fan 130°C, gas 2. Trim excess fat from the brisket, cut the meat into 4cm chunks and lightly season. Heat 1 tablespoon of the oil in a large lidded sauté pan or casserole, then fry the beef in batches over a high heat until browned on all sides, adding more oil if necessary. Set aside in a large bowl.
2. Reduce the heat to medium, add another tablespoon of oil, then fry the onions for 6-8 minutes until softened and golden brown. Add the garlic and ginger and cook for 2 minutes, stirring, followed by the spices, harissa paste, flour, ground almonds and a splash of the stock. Stir well for 1-2 minutes.
3. Return the beef and any resting juices to the pan; stir to combine. Pour in the remaining stock and bring almost up to the boil. Cover and cook in the oven for 3 hours or until the meat is very tender.
4. Increase the oven temperature to 170°C, fan 150°C, gas 3½. Stir in the apricots and return to the oven, uncovered, for a further 20 minutes.
5. For best results, use a slotted spoon to remove the beef to a board and shred with two forks. Stir back through the sauce and check the seasoning. Leave to rest, covered, for 15 minutes before serving.
6. Meanwhile, place the couscous in a large bowl, add a pinch of salt and 600ml boiling water. Stir, cover and set aside for 5-10 minutes. Stir in the orange juice and check the seasoning to taste. Serve with the braised brisket, garnished with the mint leaves.
   To store

   The braised brisket keeps for up to 4 days in the fridge, or freezes well. Defrost and reheat on the hob, adding a little water.