Slow-Roasted Brisket with Pearl Couscous and Smoky Tomato Sauce

Slow-Roasted Brisket with Pearl Couscous and Smoky Tomato Sauce is a flavorful dish that melds tender, slow-cooked beef brisket with rich flavors and appealing textures. This dish exemplifies how traditional comfort food can be both rustic and sophisticated. The slow roasting technique makes the brisket incredibly tender, while the smoky spices and tomato sauce contribute layers of depth and complexity.

The brisket is coated in a flavorful dry rub featuring smoked paprika, cumin, garlic powder, onion powder, and brown sugar, providing a bold mix of sweet, spicy, and earthy flavors. This seasoning forms a crust as the brisket roasts, helping lock in moisture while creating a caramelized outer layer. Cooking the brisket over aromatics like onion, garlic, and bay leaf in a water or broth bath creates a subtle steam, allowing the meat to stay moist throughout the long, slow roast. The final blast at a higher temperature crisps up the exterior, contrasting the crusty edges and the tender meat within.

Pearl couscous, or Israeli couscous, is a pasta with a slightly nutty flavor that becomes even more fragrant when toasted before being cooked. Using chicken broth instead of water enhances the flavor, adding richness to every bite. Sautéed onion and garlic folded into the couscous give it a savory backbone, ensuring the powerful brisket and sauce do not overshadow it. Serving the tender brisket over chewy couscous offers a satisfying base.

The smoky tomato sauce features San Marzano tomatoes, contributing a bright and tangy flavor. Renowned for their natural sweetness and low acidity, these tomatoes are perfect for creating a rich sauce. Smoked paprika harmonizes with the brisket’s flavors, while a hint of brown sugar offsets the acidity. This sauce unifies the dish with a robust layer contrasting nicely with the brisket’s richness.

The dish is finished with grated Parmesan cheese and fresh parsley, adding visual appeal and flavor. The Parmesan cheese brings a salty umami element, further enriching the dish, while the parsley introduces a burst of freshness that brightens each bite. These finishing touches ensure the dish feels complete and well-balanced, preventing it from becoming too heavy.

This recipe is ideal for casual dinners and special occasions alike. The brisket provides a touch of luxury without any fuss, while the adaptable couscous and tomato sauce make it great for year-round enjoyment. Whether you’re enjoying a cozy meal in winter or hosting a weekend gathering, this dish showcases layers of flavor, satisfying textures, and careful garnishes. It strikes a perfect balance of savory, smoky, sweet, and fresh, making every bite feel special.

Slow-Roasted Brisket with Pearl Couscous and Smoky Tomato Sauce

Recipe by Kyle Taylor

5.0 from 2 votes

Course: MainsCuisine: FusionDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

3

hours 

30

minutes

Total time

4

hours 

Slow-Roasted Brisket with Pearl Couscous and Smoky Tomato Sauce combines tender, spice-rubbed brisket with a rich tomato sauce made from San Marzano tomatoes, smoked paprika, and garlic. Paired with pearl couscous, Parmesan, and fresh parsley, this dish delivers a perfect balance of smoky, savory, and fresh flavors.

Ingredients

• For the Brisket

• 2-3 pound beef brisket

• 1 tablespoon extra virgin olive oil

• 2 tablespoons smoked paprika

• 2 tablespoons brown sugar

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon ground cumin

• 1 teaspoon chili powder

• 1 tablespoon ground black pepper

• 1/2 tablespoon salt

• aromatics (onion, garlic, bay leaf)

• water or broth

• For the Pearl Couscous

• 1 cup pearl couscous

• 2 cups chicken broth

• 1 small onion, finely chopped

• 2 cloves of garlic, minced

• 2 tablespoons extra virgin olive oil

• to taste, salt and ground black pepper

• For the Smoky Tomato Sauce

• 1 can (28 oz) San Marzano tomatoes

• 2 tablespoons extra virgin olive oil

• 1 small onion, finely chopped

• 2 cloves of garlic, minced

• 1 tablespoon smoked paprika

• 1 tablespoon brown sugar

• to taste, salt and ground black pepper

• For Serving

• grated Parmesan cheese

• freshly chopped parsley

Directions

• Prepare the Brisket:
  Preheat the oven to 300°F (150°C).
  
  Rub the brisket with extra virgin olive oil, then coat it with the smoked paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, salt, and ground black pepper. Wrap tightly with foil. Place the brisket on a rack over a pan of water and aromatics (onion, garlic, bay leaf). Roast for 3 hours until the brisket is tender.
  
  Uncover, increase the heat to 350°F (175°C), and roast for an additional 30 minutes to develop a crust. Let the brisket rest for 20 minutes, then slice against the grain.
• Cook the Pearl Couscous:
  Heat 2 tbsp olive oil in a saucepan over medium heat. Sauté the onion until soft, 3-4 minutes. Add the garlic and cook for 1-2 minutes. Stir in the pearl couscous and toast for 2 minutes. Add the chicken broth, bring to a boil, then reduce to a simmer. Cover and cook for 12-15 minutes until the couscous is tender and the liquid is absorbed. Fluff with a fork and season with salt and ground black pepper to taste.
• Make the Smoky Tomato Sauce:
  Heat 2 tbsp olive oil in a skillet over medium heat. Sauté the onion for 3-4 minutes until softened. Add the garlic and cook for 1-2 minutes. Stir in the smoked paprika and cook for 30 seconds. Add the San Marzano tomatoes and brown sugar, and simmer for 15-20 minutes until thickened. Season with salt and ground black pepper to taste.
• Assemble and Serve:
  Add a generous serving of pearl couscous on each plate. Lay slices of brisket over the couscous. Spoon a generous layer of smoky tomato sauce over the brisket. Garnish with a sprinkled of grated Parmesan cheese and freshly chopped parsley.