Middle Eastern Beef Brisket
Beef brisket is such a delicious, simple and economical way to feed a family. It is really quick to prepare, but does require a lot of time to cook, so plan ahead for this meal.
The basic recipe will leave you with a ‘pulled’ style of meat which you can serve with salad, in a burger, wrap or tortilla, or on a bed of creamy mashed potato. The tahini sauce adds a lovely citrus hit to balance the richness of the meat. I hope you enjoy this really versatile and very satisfying meal.
2 teaspoons smoked paprika
2 teaspoons cumin, ground
1 teaspoon coriander seed, ground
1 teaspoon cinnamon, ground
1 teaspoon cardamon, ground
¼ teaspoon cloves, ground
Good pinch of sea salt and black pepper
Approx. 1kg beef brisket
1 ½ cups of beef or chicken stock (or water)
1 onion, halved and sliced
2 cloves garlic, sliced
3 tablespoons hulled tahini
Juice of one small lemon
¼ teaspoon cumin, ground
Good pinch of sea salt
- Preheat your oven to 150℃.
- In a small bowl mix together the spices, salt and pepper.
- Rub the beef with about 1 ½ tablespoons of the spice blend to coat it and place in a small casserole dish or roasting pan. Place the remaining spice mix in a small jar for your next brisket.
- Add the garlic, onion and pour over the stock (it should cover or almost cover the meat).
- Cover with a lid or foil wrapped tightly to seal.
- Cook for about 2 hours, turn the meat and cook for another 2-3 hours (total 4-5 hours cook time). It is cooked when the meat easily falls apart when pulled at.
- Remove the lid or foil and turn the oven up to 200℃. Pull the meat apart and cook for approximately 30 minutes to caramelise and thicken the sauce.
- To make your tahini sauce, combine all of the tahini sauce ingredients together. Add the water tablespoon by tablespoon until you have a slightly runny sauce that can be drizzled over the meat.
Serve this buffet style so you can build your own meal. Here are some ways we eat this…
- In a lettuce cup with julienne vegetables
- In a burger, wrap or tortilla with lots of salad/grated veggies
- On a creamy mashed potato or cauliflower puree with steamed green vegetables
- or any way you like really
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