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.
Middle Eastern Beef Brisket
- 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 stock or bone broth (1½ cups) or water
- 1 onion/s - halved and sliced
- 2 clove/s garlic - sliced
- 3 tbsp hulled tahini
- 1 lemon/s (small) juice
- ¼ tsp ground cumin
- Pinch sea salt
- water - to thin sauce
- 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 2-3 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°C. 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.
- 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
- Re-heat (covered) in a low oven until just hot or in a pot with a splash of bone broth.
- Store in an airtight container in the fridge.
- Shredded meat can also be frozen.