This Middle Eastern beef brisket is a flavour-packed dish that transforms a budget friendly cut of meat into a tender, aromatic feast. 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 earthy-citrus hit to balance the richness of the meat. I hope you enjoy this really versatile and very satisfying meal.
Health benefits
Beef brisket is rich in protein and essential nutrients like iron and zinc, which are vital for overall health. The combination of spices not only adds depth of flavour but also provides antioxidant benefits, while tahini adds healthy fats and calcium, making this dish both nutritious and satisfying.
Ingredients
To make this Middle Eastern beef brisket, you’ll need a blend of spices (smoked paprika, cumin, coriander, cinnamon, cardamom, and cloves), a 1 kg beef brisket, chicken stock or bone broth, onion, garlic cloves, and a simple tahini sauce made with hulled tahini, lemon juice, and water.
How to make Middle Eastern Beef Brisket
Preheat your oven to 150°C (300°F) and mix the spices, salt, and pepper in a small bowl. Rub the brisket with the spice blend and place it in a Dutch oven or casserole dish. Add sliced onions, garlic, and pour in the stock until it almost covers the meat. Cover tightly and slow cook for about 4 hours, turning the brisket halfway through. Finish by uncovering and increasing the heat to caramelise the meat for about 20-30 minutes, then drizzle with homemade tahini sauce before serving.
Serving suggestions and how to store
Serve this brisket buffet-style or on a platter, allowing everyone to create their own meals in lettuce cups, tortillas, or over grains (like couscous or rice). Store leftovers in an airtight container in the fridge for up to 3 days, or freeze shredded meat for future meals. Reheat gently in the oven or on the stove with a splash of broth.
Vary Middle Eastern Beef Brisket to suit your dietary needs
This pulled beef recipe is gluten-free, dairy-free, nut-free and grain-free. For those with specific dietary needs, you can easily modify this recipe: omit the onion for fennel, replace garlic with chilli flakes for a kick, or substitute tahini with almond butter for a sesame-free option. Additionally, feel free to adjust the spices according to your flavour preferences!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
For more delicious, easy to make slow cooked meals click HERE.
Ingredients
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- ¼ tsp ground cloves
- Sea salt and freshly ground black pepper - to taste
- 1 kg beef brisket (approx.)
- 370 ml chicken broth or stock (1½ cups) or water
- 1 onion/s - halved and sliced
- 2 clove/s garlic - sliced
Tahini Sauce
- 3 tbsp hulled tahini
- 1 lemon/s (small) juice
- ¼ tsp ground cumin
- Pinch sea salt
- water - to thin sauce
Method
- Preheat your oven to 150°C/300°F (fan-forced).
- In a small bowl mix together the spices, salt and pepper.
- Rub the beef with about 1½ tablespoons of the spice blend to coat it and place in a medium sized Dutch oven, casserole dish (with a lid) 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 hours (approx. total 4 hours cook time). Remove from the oven and rest with the lid on for 30 minutes.
- It is cooked perfectly when the meat easily pulls apart. If you have a larger or particularly tough cut it may need a slightly longer cook time
- If there is lots of excess liquid int he pot, remove the lid or foil and turn the oven up to 200°C. Pull the meat apart and cook for approximately 20 minutes to caramelise and thicken the sauce (only if required).
- 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.
Slow Cooker
- This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.
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
- Over rice, quinoa or cous cous.
- Or any way you like really
Make-ahead
- Re-heat (covered) in a low oven until just hot or in a pot with a splash of bone broth.
Store
- Store in an airtight container in the fridge.
- Shredded meat can also be frozen.
Grab Bag Formula Method
- If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe...
- Place the beef brisket, spices, seasoning, stock, onion and garlic into your Grab Bag. Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
- To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
- Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay.
- Place the lid on the pot, set your oven to 150°C/300°F (fan-forced) and 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 and turn the oven up to 200°C. Pull the meat apart and cook for approximately 30 minutes to caramelise and thicken the sauce.
- ** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE.ORIf you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.
Variations
Onion-free
Replace the onion with a small bulb of finely diced fennel.Garlic-free
Replace the garlic with a pinch of chilli flakes.Sesame-free
Replace the tahini with almond butter.This recipe is a firm family favourite. If you like it as much as we do, add a comment or rate this recipe.
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Rose says
Loved it! So did the kids. Thanks Georgia.
Georgia Harding says
You’re welcome Rose, glad you all liked it G x
Elisa James says
Could I do this in the slow cooker or is it better in the oven?
Georgia Harding says
Yes you definitely could cook it in the slow cooker Elisa. I have recently replaced my slow cooker and the new one cooks entirely differently to the old (times vary a lot). So I stick with oven instructions for this reason, and also not everyone has a slow cooker. Enjoy G x
Megan G says
Georgia would you need to reduce the liquid if you cook in the slow cooker? It looks delicious – can’t wait to try it!
Georgia Harding says
Yes you would – base it on another casserole type of recipe you’ve cooked in there before. I’ve owned two slow cookers over the years and both cooked so, so differently (timing and amount of liquid they required) I’m hesitant to be exact! Enjoy G x
giorgia seib says
Hi Georgia, I have the brisket in the oven and it smells amazing! I added 2 tablespoons of chicken stock paste i made to the 1 1/2 cups of water. It didnt cover the whole entire brisket. Just about 1/4 up. Is that okay? I hope i havent ruined it! xx
Georgia Harding says
Hi Giorgia. No problem, it’s a very forgiving dish. You can always turn it and if it isn’t falling apart nicely, you can add a little more liquid (even just water) and give it extra time in the oven. The most important thing is it is airtight (covered with a lid or foil). If you happen to have too much liquid come serving, turn the heat up to reduce it. Enjoy G x
Susan says
I cooked this in the slow cooker (Breville Meal Maker). I followed the recipe, but halved the amount of stock, which is pretty standard for slow-cookers. Finished it off in the oven as per recipe. It was delicious. Served it with the Healthy Grain Salad and the family loved it all. I think it would also be good as a lamb dish. It would also be nice with some pomegranate seeds sprinkled over the top at serving time (I didn’t have any so I sprinkled finely chopped capsicum instead).
Shona says
How long did you finish it off in the oven for please? I’m going to add the pomegranate seeds. Sounds yum!
Susan says
30 minutes – just like the recipe says. The only difference was using the slow cooker and halving the liquid.
Georgia Harding says
Great to have the slow cooker version Susan. I invested in an expensive slow cooker (to replace one that broke) and it’s been terrible (cooks way to fast for a slow cooker). Beautiful combo with the grain salad too, glad you enjoyed G x
Jen Dev says
I copied exactly what Susan suggested with the slow cooker and healthy grain salad – it was AMAZING! Will definitely have this on high rotation at our house. Would also be a great dinner party meal!
Georgia Harding says
Perfect Jen, two beautiful dishes. Cheers for commenting and rating the recipe too. Georgia x
Ruby says
Is Brisket also known as silverside or corned beef in Australia?
Georgia Harding says
So my understanding is that silverside is a different, leaner cut of beef. Brisket is a cut that a little fatty and is best slow roasted or braised (it needs time to tenderise and the result is a pulled beef if you cook it for long enough). You can use it to brine to make corned beef though too.
But I’ve always seen it most commonly named ‘Beef Brisket’ in Australia.G x
Kath says
Hi Georgia
I’m thinking of investing in a Thermomix, do you know if this meal could be done in a thermomix?
Thanks
Georgia Harding says
Hi Kath, there are SO many fabulous ways to use the Thermomix, but this particular recipe is not one of them. Firstly it’s a large cut of meat, also it really needs many hours (no stirring) to cook. It’s more of a pull apart roast style of meal (where you shred the meat apart). You could use a slow cooker though (see previous comment for altering it to suit). Cheers G x
Kath says
Thanks for your reply Georgia, I shall dig out the slow cooker then. X
Mindi says
If I left out the smoked paprika would it still be good? I can’t have paprika or capsicum.
Georgia Harding says
Hi Mindi, you can certainly leave it out, it just won’t have the signature smokiness. Perhaps increase the cumin and cinnamon by a tsp. Enjoy G x
Mindi says
thank you Georgia i will give it a go 🙂
Mindi says
This was amazing!! Thank you for such a fantastic recipe!
Georgia Harding says
So glad you enjoyed it Mindi – it’s a staple in my house, just so convenient and tasty. Cheers for the rating too Georgia x
Hannah Johnson says
Not sure what I did here but it came out dry and lacking the flavor that I’m sure it normally has. Will try again but cook as instructed rather than in the slow cooker.
Maybe it was the meat I used as I couldn’t find brisket.
Looking forward to trying it again 🙂
Georgia Harding says
It would definitely be the cut of beef you used that’s the problem here. This recipe will only work with a fatty/ muscular cut like brisket. It’s generally pretty easy to source (and quite inexpensive too). Definitely try again but with brisket ☺️ G x
Sheree says
I’m about to make this using 400g of beef brisket. Should I cut the cooking time in half or will it still need the time to become tender? Thank you
Georgia Harding says
3-4 hours will do it. It is a meat that just becomes more tender the longer you cook it so you cant go too wrong, it’s very forgiving.
Enjoy G x
Sheree says
It was amazing. Thank you!
Anja says
Hi Georgia. I’m on the hunt for a non-toxic slow cooker & am wondering if you have any recommendations?
Georgia Harding says
Hi Anja. I bought a New wave slow cooker and paid extra for the stainless steel insert but it is terrible, cooks way to fast and I’m just not happy with it at all. So I use my cast enamel pots/ Dutch oven in the oven now too slow cook (because I cant justify replacing my slow cooker right now even though I don’t use it).
I know there are other brands available now with stainless inserts. Are you part of my Well Nourished Lunchbox closed facebook group by any chance? They are a great bunch to ask questions like that. Sorry I could help, G x
Anja says
Thanks so much for the feedback Georgia! So disappointing for you to find that the slow cooker you purchased was far from ideal. I’m not much of a FB user but perhaps joining your group would be worthwhile for times like these. Thank you for suggesting it. X
Sally Clouting says
Made this last night. Delicious! Butcher didn’t have brisket so used another cheap cut. Cooked in a pressure cooker which gives the same result as a slow cooker but much quicker. 3 year old said ‘Yuck’ but ate it anyway and 7yr old said ‘Yum’. 7yo really wanted to like the tahini sauce but found it a little too strong – I think I may have put in too much lemon juice. Served with brown rice, corn on the cob and steamed broccoli. Had some leftovers in a wrap with spinach, capsicum and avocado today. Will def make again.
Georgia Harding says
Somehow missed your comment Sally (hence late response) – so glad your tribe mostly enjoyed it and I just love the sounds of your sides. G x
Judith Janse van Rensburg says
Hi Sally, do you know (I know it’s long ago but perhaps you’re still doing this on repeat) what the cheaper cut was, how long in the pressure cooker and did you keep liquid the same? Thank you!
Linda says
superb! The kids were very intrigued by the smells coming from the oven and knew they were in for yet another good meal 🙂
Georgia Harding says
Ha ha, the smell is the best indicator for sure! Thanks for the 5?s Linda G x
Renee Emery says
Love this recipe – went down a treat in my household (my super super fussy miss 5.5yrs even nibbled a bit to taste). With my slow cooker it took around 8hrs before the meat started falling apart, but it was worth the wait. The tahini sauce is also great – I had heaps left over and have used it this week for salad dressing several times 🙂
Georgia Harding says
So glad you enjoyed it Renee. It’s a good easy staple in our house. Appreciate your feedback and rating G x
Leigh Havelka says
This was delicious and easy! Thanks
Georgia Harding says
So glad you enjoyed it Leigh ☺️ G x
Tara Niesler says
I did mine in the slow cooker and it was a huge hit with the whole family!
Georgia Harding says
So glad you enjoyed it Tara ☺️
Bel Doley says
Tried this with Wagyu beef brisket and it was burnt before 4hrs was even up! I’ve never made brisket before and my butcher only had Wagyu, should it have been cooked for less time? The oven temp was perfect (I have a thermometer in there). We did not enjoy it, very fatty also, and it was such a waste of meat!
Georgia Harding says
Oh no I to hate food waste Bel, it’s why my recipes are rigorously tested before they are published.
I’ve never personally cooked with Wagyu brisket – but from what I understand Wagyu is marbled with lots and lots of fat and best slow cooked or smoked over the chargrill so the fat is rendered well (not cooked like regular brisket in liquid where the fat has no where to go).
I’ve also read that it cooks quicker than other cuts. So I’m certain the cuts the problem here.
I cook this almost weekly and as you can see from the other comments here it has been very well received all round.
Bel Doley says
Thank you Georgia, at least I know now that it was definitely the cut! I don’t think we have had any bad experiences from any of your recipes before, so this was definitely disappointing. I will hunt down some better beef brisket and try this one again ?
Paula says
Love this recipe, make it every week or so. Never fails
Georgia Harding says
Thrilled you love it too Paula, it’s a personal favourite. Appreciate the 5 ?s
Melissa says
Delicious! Thanks for another great recipe.
Georgia Harding says
You’re welcome, glad you enjoyed it Melissa G x
barbacoa. world says
Great brisket Georgia. Thanks for sharing.
Georgia Harding says
You’re so welcome, glad you enjoyed it G x
Kristie Collins says
Made this tonight. It was amazing… Although I think my oven might run a bit cold because after 5 hours on 150 degrees the brisket wasn’t pulling apart and there seemed to be too much liquid. I tipped some liquid out, did another 50 minutes on 180 degrees and then 20 minutes on 200 and it was perfect!
First time I’ve ever done brisket. <3 Thanks Georgia.
Georgia Harding says
So glad you enjoyed it Kristie, perhaps increase to 170 next time. I do find the odd brisket is just tougher (I had one this week actually) G x
Nicole Barrett says
I made this for Sunday night dinner and it was awesome. Prepped it in the morning and put it in at lunchtime. It only took 4 hours (plus 30 minutes with reducing down the sauce). I added it to burger buns with salad.
My step son is super fussy and he had seconds saying “it was the best meal”.
I definitely would make it again!! ?
Georgia Harding says
Ah so glad it was a success. I love the idea of making into burgers too. Thanks for sharing G x
Judith Janse van Rensburg says
I made this for a birthday dinner, It was really easy, and so, so delicious! Everyone loved it.
Georgia Harding says
So glad they loved it G x
Bron Ward says
Has definitely become one of our weekend favourites!
Georgia Harding says
So glad you love it Bron, cheers for the 5 ?s G x
Billie says
I made this yesterday but not as a beef brisket but beef stew. Using Aberdeen Angus stewing steak. Marinaded the stewing meat for 30 minutes and then seared it with diced onions.
Typically with stew, added carrots and potatoes with fresh coriander near the end. As I hadn’t used all of the spice mix, I added a teaspoons to dumplings, again with fresh coriander.
I have to say the flavours were dancing and mingling in my mouth.
Highly recommend this spice mix for a modern take on stew.
Georgia Harding says
Fabulous re-creation Billie, thanks so much for sharing. That’s what I love so much about cooking is being able to adapt and re-invent dishes based on flavours you love. G x
Zanthe Bohan says
Becoming another regular! Double batched it this time for a quick freezer meal!
Well Nourished Team says
Easy and delicious! 🙂
Luci Wilmington says
MASSIVE HIT in our house, yet again!! Couldn’t buy lettuce this week, served with home made bread rolls, sweet potato mash, brocolini and raw capsicum. Random mix but was delicious and a very chilli overcast day and night. Forgot to make the tahini sauce. I realised half way through, jumped up and whipped it together. So glad I did as it took the meal to a whole other level! You totally nailed this one Georgia!
Well Nourished Team says
Thank you for the amazing feedback Luci, it definitely is a delicious recipe 😊
Amy says
Cooked a 3.5lb brisket in the Instant pot for an hour and it came out incredibly tender, my husband thought I splurged on expensive brisket. I just used heaping amounts for the spices and a cube of chicken bouillon. Would make again.
Well Nourished Team says
So happy to hear you loved it Amy!