“Brisket is an often overlooked cut of meat, but cooked slowly with enough love and care it can be coaxed to greatness. Here, I’ve paired it with a fiery, full of flavour North African chilli paste called Harissa that I think you’ll love.” Sarah Graham
Cooks in: Serves:6
2.5kg piece of brisketHarissa Recipe
- ¼ cup dried chillies (preferably smoked, and I prefer not too hot)
- ¼ cup sundried tomatoes
- 3 large garlic cloves, minced
- ¼ cup olive oil
- 1 tsp salt and ground pepper
- 1 tsp coriander seeds
- 1 tsp caraway seeds
- 1 Tbsp chopped fresh mint
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 2 tsp coconut sugar (or alternative of your choice)
- 1 Tbsp tomato purée
What to do
1. Soak the chillies and sundried tomatoes in hot water for 5 minutes or until softened.
2. Meanwhile, toast the spices in a dry pan over low heat until fragrant.
3. Add the soaked chillies and tomatoes to your pestle and mortar, along with the spices and remaining ingredients and grind into a rough paste.
For the Brisket
Pre-heat your oven to 150C and take a 2.5kg piece of brisket (bone in) and coat it well with the Harissa paste.
Cook for 4 hours, covered, or until the meat is tender.
Photo from ‘Sarah Graham’s Food Safari Season 2’ by Ricardo de Leça.
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