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.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
This Middle Eastern Beef Brisket features on my dinner table very regularly. I love it because I can simply prepare it and then let it slow cook in my oven so dinner is done when I'm late home from after school activities.
- 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 grass-fed or organic beef brisket
- 1 ½ cups beef or chicken stock (preferably organic) (or water)
- 1 onion, halved and sliced
- 2 cloves garlic, sliced
- 3 tablespoons hulled tahini
- Juice one small lemon
- ¼ teaspoon cumin, ground
- Good pinch 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.
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
Replace the onion with a small bulb of finely diced fennel.
Replace the garlic with a pinch of chilli flakes.
Replace the tahini with almond butter.